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

1 month ago

Chef Christopher Gawronski is the executive chef at RPM Italian, 52 W. Illinois St., and RPM Steak, 66 W. Kinzie St.; rpmrestaurants.com

According to his bio, the West Bloomfield, Michigan, native began his journey into the culinary industry while traveling across Spain. What began as a passion for cooking evolved into a culinary career. His style? Modern approaches with “a traditional flair,” reflected in the contemporary menu featured at both RPM Italian and RPM Steak. Gawronski also competed on Bravo’s “Top Chef” and OWN’s “The Great Soul Food Cook Off.”

Chef Christopher Gawronski is the executive chef at RPM Italian and RMP Steak.

Tyler Pasciak LaRiviere/Sun-Times

Chef Gawronski shares one of his favorite holiday recipes:

“Pierogi have been a favorite staple for my family at the holiday celebrations.

“Every culture has a dumpling of one accord or another. In my family and in Polish culture the pierogi reigns supreme. My aunts, uncles, grandparents and great-grandparents get together every year to make pierogi, golumpki and chrusciki along with fresh kielbasa. Some years everyone makes it and others only a few, but there is a sense of place and tradition just to be able to see the pictures and talk with my family about those who have taught us these recipes and passed on and the new generations learning a family tradition.

“As for the pierogi, we usually make two different kinds. One is a potato and farmers cheese, and the other is plain farmer’s cheese, seasoned with baking spices. I personally love the cheese pierogi with a side of very sour cream and grape jam. This was also the favorite of my great-grandmother Pauline, from whom I’ve taken my middle name. We used to sit and eat these together while she would prod me to eat more in her thick accent saying, “Christopher you need to eat. You’re too skinny.” She would then continue to admonish my mother to my supposed frailty, which I’m certain my mother just loved. My great-grandmother loved big, and was her happiest when everyone was around, eating together. “

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TRADITIONAL FARMER’S CHEESE PIEROGI

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

Yield: 24 Pierogi

Traditional Polish pierogi made from his great-grandmother’s recipe are presented by Chef Christopher Gawronski at RPM Italian.

Tyler Pasciak LaRiviere/Sun-Times

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.

The dining room of RMP Italian, at 52 W. Illinois St. in Chicago’s River North neighborhood.

Tyler Pasciak LaRiviere/Sun-Times

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

Chef Christopher Gawronski carefuly plates his traditional Polish cheese pierogi (made from his grandmother’s recipe) at RPM Italian.

Tyler Pasciak LaRiviere/Sun-Times

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

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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