Tailgate Pierogi

Ingredients

Pierogi Filling

• 1 pound potatoes, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 ounce cream cheese
• 1/3 cup shredded Pepper Jack cheese
• 1/4 teaspoon red pepper flakes, optional

Pierogi Dough

• 1/2 cup warm water (around 75-80 degrees Fahrenheit)
• 1/8 cup whole milk
• 1 tablespoon sour cream
• 1/2 egg
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Beer Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk (nonfat, reduced-fat or whole)
• 1/3 cup lager beer
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon black pepper
• 2 cups shredded Sharp Cheddar Cheese
• Pico de gallo or mild salsa to top, optional

Instructions

Pierogi Filling

Place the peeled and cubed russet potatoes in a stockpot and cover with cold water. Bring to a boil and cook until the potatoes are easily pierced by a fork (15-20 minutes).

Once potatoes are cooked, add salt, butter, cream cheese, pepper jack cheese, and red pepper flakes to the potatoes. Mash all ingredients together until well-blended. Set aside.

Pierogi Dough

In a stand mixer with a dough hook attachment, mix together warm water, milk, sour cream, egg, and salt. Slowly begin to add the flour to the wet mix, until all of the flour has been incorporated. Mix on low speed (speed 2) for 8-10 minutes. Let rest for 5 minutes before rolling out.

On a lightly floured surface, roll dough out to 1/8” thickness and use a 3 or 4-inch circular cutter to cut out circles.

Beer Cheese Sauce

Melt butter in a saucepan and whisk in flour to form a paste. Next, whisk in milk until flour has been well incorporated. Add salt, mustard and pepper. Add in beer and whisk to incorporate. Cook on low for 3-5 minutes until flavors are incorporated. Remove from heat and whisk in the sharp cheddar cheese.

Pierogis

Place a tablespoon of filling in the middle of each circle and fold half the circle over to seal. Press your finger along the edge to seal and flute.

Bring a stockpot of salted water to a boil and cook pierogi for 2-3 minutes. They will float when they are finished cooking. To serve, place pierogi on a plate and drizzle with the beer cheese sauce then top with pico de gallo.

*Tip: Whisk together a whole egg, then take half of that mixture.