Idaho® Potato Pastrami Pierogi with Mustard Brown Vinaigrette


  • Pierogi Dough:
  • 1.5 cups organic all-purpose flour
  • Pinch of kosher salt
  • 1/2 large beaten egg
  • 1/2 cup sour cream
  • 1/2 cup water
  • Pierogi Filling:
  • 1/4 pound Pastrami, finely chopped
  • 2 large Idaho® Potatoes, peeled, cooked and passed through a ricer when cool
  • 1 large organic egg
  • 1/4 cup Cheddar cheese, grated
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon each salt and pepper mixed together
  • 1 pinch nutmeg
  • Brown Butter Mustard Vinaigrette:
  • 1/4 pound (1 stick) of butter
  • 3 tablespoons sherry vinegar
  • 2 tablespoons good quality whole-grain mustard
  • 1/4 cup red onion, finely minced
  • 1 clove fresh garlic, minced
  • 1 teaspoon chopped fresh thyme


Pierogi Dough:
  1. Combine dry and wet ingredients in a bowl. Mix until dough comes together.
  2. On a floured work surface knead dough until elastic and dough takes on a shiny appearance. (Approximately 10 minutes).
  3. Cover and refrigerate for 30 minutes.
Pierogi Filling:
  1. In a large bowl mix ingredients, cover and refrigerate until use.
Brown Butter Mustard Vinaigrette:
  1. In a small, heavy bottomed sauce pan, cook butter until brown, not black. Remove from heat.
  2. In a medium bowl place other ingredients and whisk in brown butter until fully incorporated.
  3. Keep warm until serving.
Directions to assemble Pierogi:
  1. Use remainder of 1/2 beaten egg from Pierogi dough.
  2. On a floured surface roll out dough to ¼-inch thickness and cut out 3-inch circles.
  3. Brush the inside of the circles to edges with the remaining beaten egg.
  4. Spoon a tablespoon of the meat mixture into each circle. Press sides together keeping filling inside, so you end up with a half-moon “purse.”
  5. In a large pot of boiling salted water, place pierogies gently into boiling water and cook until they float. Gently remove them from the water and allow them to drain and cool.
  6. Fry in a medium-heat frying pan in a little butter until golden brown. Place on a plate, spoon over vinaigrette and serve immediately.
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Yield: 25 pierogies

Michael LaScola
Formerly of - American Seasons
Nantucket, MA

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