For Sunday Supper this week, we’re celebrating Father’s Day! When most people think of Father’s Day, they probably think of backyard barbecues, bacon, or beer. My Dad can cook a pretty mean ribeye, but grilling just isn’t what I think of when I think of him and food. What do I think of? Split pea soup. Kale and pig knuckle soup (way before kale was trendy). Bratwurst boiled in beer. Pinklewurst, bloodwurst, head cheese and other icky meats. Liver and onions. Peanut butter and pickles. Cream cheese and jelly.
Basically, a lot of stuff that I had no interest in making (except for the kale soup, which is awesome but not exactly seasonal.) He’s Polish and we ate Mrs. Ts all the time when I was a kid, so I made pierogi. And I went ahead and made ’em healthy by using whole wheat flour and swapping out some of the potato in the filling for cauliflower.
These pierogi are a little labor intensive but, once you get the hang of it, they’re pretty easy. They also freeze really well, so you might as well go ahead and make extra.
As for the age-old question of what to serve with pierogi besides sausage? I served them with a salad that I’ve been loving lately: spinach, strawberries, toasted almonds, and blue cheese with balsamic vinaigrette.
Happy Father’s Day!
Cauliflower, Potato & Cheddar Pierogi
Once you get into a groove, these pierogi are really easy to make. Go ahead and make extra - they can be frozen for a quick weeknight meal. After forming the dumplings (don't boil), arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip top bag for long-term storage. Cook them right from the freezer, just add a few extra minutes to the boiling time.
Yields about 20 pierogi.
- 2 cups white whole wheat flour
- 1/2 teaspoon kosher salt
- 3 tablespoons fat free Greek yogurt
- 1/2 cup skim milk
- 1 medium starchy potato, peeled and cut into 2 inch cubes (about 1 cup)
- 1 cup frozen cauliflower florets
- 2 ounces Cabot sharp light cheddar, shredded
- 1 tablespoon butter
- Mix together the flour, salt, yogurt, and milk to form a thick dough. Knead until smooth, 10-15 minutes. (If you have a Kitchen Aid mixer, now's the time to break out your dough hook, otherwise you'll get a nice arm workout.) Wrap in plastic and refrigerate at least 30 minutes.
- Meanwhile, fill a large stockpot with water. Add the potato and cauliflower and bring to a boil. Cook until soft, about 15 minutes. Drain and let cool. Mash, then stir in the cheese (for a creamier filling, you can also stir in a tablespoon or two of sour cream).
- Divide dough into quarters. Working with one quarter at a time, use a pasta roller or heavy rolling pin to roll to 1/8″. Cut out circles with a 3″ round cookie cutter. Spoon a scant teaspoon of filling onto half the dough rounds; top with a second round and pinch to seal the edges. Repeat with remaining dough. Refrigerate the scraps and re-roll once chilled.
- Bring a large pot of water to a boil. Gently transfer the pierogi to the pot; cook until they float, about 5 minutes. Melt butter in a large skillet over high heat. Add the boiled pierogi and cook 1 minute on each side.
|Amount Per Serving||As Served|
|Calories 355kcal Calories from fat 85|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||25%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|