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Detroit’s Grey Ghost Plays with The Pierogi: Loaded Potato Pierogis with Bacon Mushrooms


  • Author: Grey Ghost's Chefs Joe Giacomino and John Vermiglio

Ingredients

Scale

Dough:

  • 1900 g – All-purpose Flour
  • 2 Tbsp. – Salt
  • 5 – Eggs
  • 3 tbsp. – Sour Cream
  • 2 ½ Cups – Warm Water

Filling:

  • 6 – Russet Potatoes
  • 3 lbs. – Cream Cheese
  • 1/4 oz. – Chives
  • 1/4 oz. – Curly Parsley

Bacon Mushroom:

  • 12 – King Trumpet Mushrooms
  • 1/4 cup – Soy Sauce
  • 2 tbsp. – Worcestershire
  • 2 oz. – Paprika
  • 1 oz. – Dried Thyme
  • 1 tsp. – Salt
  • 1 tsp. – Black Pepper
  • 1/4 tsp – Cayenne
  • 1 lbs. – Apple Woodchips

Crema:

  • 1 cup – Sour Cream
  • 1/4 cup – Lan Chi Garlic Chili Paste

Instructions

Dough:

  1. Combine all ingredients in mixer and mix for 8 minutes on medium speed with dough hook attachment. Set aside.

Filling:

  1. Peel the potatoes and blanch them in boiling water until a butter knife can pierce the potato without resistance, around 14 min.
  2. Once potatoes are cooked, run them through a food mill. Put the milled potatoes into your mixer and, using the paddle attachment on speed 2, slowly add the cream cheese until completely incorporated.
  3. Once incorporated, chop the herbs and fold into the potatoes, season with salt to taste. After the filling has been seasoned, lay it out on a sheet tray about ½ in thick, and cool in the refrigerator for 4 hours or until firm.
  4. Pull the filling from the refrigerator and cut into circles using a 2 in ring cutter. Cut each circle in half, giving you a half circle for the filling.

Bacon Mushroom:

  1. Slice the king trumpet mushrooms into ¼ in slices. Mix all other ingredients and dress the mushrooms. Allow to marinate for 2 hours, then drain the mushrooms. Place mushrooms on wire rack and use apple woodchips to smoke mushrooms for 30 min.

Crema

  1. Using whisk attachment on mixer, whip the sour cream for 10 min. Once whipped, add in garlic chili paste and season with salt to taste.

Pierogi Method:

  1. Using a pasta roller or rolling pin roll dough out to ¼ in thick. Once rolled, use a 3 in. ring cutter to cut out pierogi shells. After the rings have been cut, brush them with egg wash, place one half circle of the filling in each. Fold the pierogi shell in half over the filling and pinch closed with your index finger and thumb. Use a fork to go around the pinched edge and crimp shut using the tines of the fork.
  2. After the pierogi have been rolled and crimped, blanch in boiling water until they float and shock in an ice bath.

To serve:

  1. Sear the pierogi in clarified butter over medium heat until golden brown on both sides. Spread a pool of crema on bottom of plate and place seared pierogi on top of crema. Sauté 10 slices of bacon mushroom, spread on top of pierogi, garnish with sliced scallion and curly parsley, serve and enjoy!
  • Cuisine: Polish-inspired
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