How to make cheese pierogi? Here’s Chicago Chef Christopher Gawronski’s recipe

TRADITIONAL FARMER’S CHEESE PIEROGI

(Courtesy of Christopher Gawronski, Executive Chef at RPM Italian and RMP Steak)

Yield: 24 Pierogi

INGREDIENTS (GENERAL)

24 raw pierogi (see sub-recipe below)1 pint sour cream or crème fraiche1 pint homemade grape preserves (store brand of your choice, or use sub-recipe below)3 tablespoons butterFresh cracked pepperSea salt1 cup chives, minced

DIRECTIONS:

Boil 8 cups of water and add a pinch of salt.Place raw pierogi in the water and cook until they float to the surface (usually about four minutes).Drain cooked pierogi and gently toss in a bowl with butter and chives.Crack fresh pepper and sprinkle a small amount of sea salt over the pierogi.Plate and enjoy with sour cream and grape preserves.

SUB-RECIPES

INGREDIENTS FOR PIEROGI

3 cups flour (all-purpose or 00), plus ½ cup extra for dusting your work surface1 cup hot water1 teaspoon butter1½ teaspoon lard¾ pound cottage cheese, drained overnight¼ cup ricotta1 egg yolk¼ teaspoon of salt1 teaspoon of sugarFresh ground pepper

DIRECTIONS FOR PIEROGI

Place flour on a wooden surface and make a well in the center.Place the butter and lard in a heat-resistant pitcher.Pour one cup of hot water into the heat-resistant pitcher with the butter and lard, then slowly drizzle the mixture into the well of flour while folding in the flour with your hand or with a spoon.Once the water is incorporated, knead the dough into a smooth ball, dusting your work surface with extra flour as needed.Let it rest for 30 minutes.While the dough is resting, prepare cheese filling: Combine the cottage cheese, ricotta, egg yolk, salt, sugar and fresh ground pepper and mix with a wooden spoon.Roll out the dough into a 12- x 24-inch sheet.Cut the dough into 24 two-inch diameter circles.Fill each circle with approximately one tablespoon of cheese filling.Fold each circle in half and press the edges closed with a fork.INGREDIENTS FOR GRAPE PRESERVES (Skip if using store-bought)
5 pounds of concord grapes5 cups of sugar2 granny smith apples, cored and cut into quarters Juice of 2 lemons1 sprig of rosemary⅛ teaspoon kosher salt

DIRECTIONS FOR GRAPE PRESERVES (Skip if using store-bought)

Combine all ingredients in a large pot.Bring to a simmer while stirring occasionally, then allow to simmer for 45 minutes.Allow to cool for a few minutes, then transfer to a food processor or blender. Pulse or blend until well combined, then strain through a fine mesh sieve into a container.Let cool at room temperature for 30 minutes.Place in the refrigerator until ready for use. Keep refrigerated for up to one week