Potato Pierogi with Edible Flowers

Finished dish of edible flower pierogi are plated in a skillet with sauteed onions and topped with sour cream, chives and edible flowers.

5 from 2 votes

Potato Pierogi with Edible Flowers

These rustic comforting and delicious homemade potato pierogi, or pierogi ruskie, are made with edible flower laminated pierogi dough and served with sautéed onions and sour cream. Edible flowers add a special and beautiful touch to this classic Polish comfort food.

Prep Time1 15

Cook Time25

Total Time1 40

Course: Dinner

Cuisine: Polish

Keyword: edible flowers, pierogi, edible flower pasta, potato pierogi, pierogi ruskie

Servings: servings

Calories: 292kcal

Author: Kaity Farrell

Ingredients

Pierogi Dough

300 g all-purpose flour ≈2 cups + 2 tablespoons
6 g kosher salt 1-1/2 teaspoon
2 large eggs 100g at room temperature
80 g lukewarm water 1/3 cup
2 cups edible flowers loosely packed, plus more for garnish, *see below for varieties

Potato Filling

675 g starchy potatoes 1-1/2 lbs, peeled, such as Yukon gold or russet
75 g milk 135ml or 1/2 cup plus 1 tablespoon
40 g extra-virgin olive oil 3 tablespoons
4 g kosher salt 1 teaspoon
1 g black pepper 1/2 teaspoon, freshly ground
2 teaspoons chives chopped, plus more for garnish

Sautéed Onions

570 g onions 1-1/4 lbs, or shallots
27 g extra-virgin olive oil 2 tablespoons
2 g kosher salt 1/2 teaspoon
1/4 teaspoon black pepper freshly ground

Accompaniments

Instructions

In a large mixing bowl combine the flour and salt with a fork then make a well in the center.
Crack the eggs into the well and add the lukewarm water. Beat the eggs and water with a fork and slowly incorporate the flour into the mixture until a shaggy dough starts to form.
Switch to mixing by hand until the dough comes together. Then turn the dough out onto the work surface and knead it for about 8-10 minutes into a smooth ball.
Wrap the dough tightly and let it sit at room temperature for 30 minutes or refrigerate to use later.
Meanwhile, prepare the potato filling by quartering the peeled potatoes. Add them to the stockpot and cover them with 1-2” of cold water. Bring them to a boil and generously salt the boiling water. Cook the potatoes until they are tender, about 10 minutes.
Drain the potatoes and return them to the stockpot. Add the milk, olive oil, salt and pepper, and mash the potatoes until smooth. Stir in the chopped chives.
After the dough has rested, divide it in four and take out 1 section to work with while wrapping the rest back up to keep them from drying out.
Roll the dough out to about 1/8” thick, or to setting no. 4 on a pasta roller. Then place the edible flowers over half of the dough in one even layer. Cover as much of the dough as you can. Fold the dough over the flowers and re-roll it to the same thickness. The flowers will stretch out as you roll the dough and create beautiful stained glass designs in the dough when you hold it up to the light.
Cut out roughly 3.5” circles from the dough using a cookie cutter or a drinking glass.
Spoon about 1-1/2 tablespoons of the filling onto each piece of dough and wet the edges with water. Then fold the dough over the filling and press and crimp the edges together with your fingers.
Transfer the shaped pierogi to a floured sheet pan. Then repeat the process with the remaining quarters of dough.
Save all the dough scraps then re-roll, cut, fill and shape them. This recipe makes approximately 36 pierogi when you use the scrap dough. There’s no need to add more flowers to the scraps. Once they are re-rolled the flowers break up and create a marbled effect in the dough, which is equally beautiful and the stained glass window design.
Once all of the pierogi are shaped they can be cooked straight away or wrapped and refrigerated for up to 3 days. Alternatively, they can be flash-frozen on the sheet pans for about 30 minutes uncovered then transferred to freezer-safe bags and stored in the freezer for up to 6 months. Frozen pierogi can be cooked straight from the freezer into boiling water.
Bring a large stockpot of water to a boil then generously salt the water.
Meanwhile, peel and slice the onions. Heat a skillet then add the oil followed by the sliced onions and sauté the onions until they are nicely browned and starting to caramelize, stirring frequently for about 8-10 minutes. Then season them with salt and pepper to taste.
Once the water is boiling cook the pierogi in batches of 12 until they float and are al dente, about 3-5 minutes. Spoon them out of the water with a kitchen spider or slotted spoon and transfer them to the sautéed onions. Then cook the remaining batches.
Serve them in the skillet or on a platter with sour cream and garnish with chopped chives and edible flowers.
Leftovers will keep refrigerated in a container for up to 3 days. Reheat to serve.

Notes

Edible flower varieties: violas, violets, pansies, bachelor's buttons, nasturtiums, sunflower petals, marigolds, dandelions, chive blossoms, borage, California poppies, malva, etc.

Olive oil in the filling may be replaced with 3 tablespoons of melted butter.

Farmer cheese is a traditional ingredient in the filling and can be added to this recipe. Use about 8 oz. of farmer cheese or dry curd or strained ricotta.

Vegan swaps: Replace the eggs in the dough with 2 tablespoons of olive oil and 3 tablespoons of plant-based milk plus a bit more water if the dough is dry. Swap the milk with plant-based milk in the filling. Replace sour cream with unsweetened plain thick coconut yogurt.

Nutrition