Potato-Cheddar-Lamb Pierogi
Brown Butter, Sauerkraut Beurre Blanc, Pickled Ramps, Dill
Chef Matt Schaler of Birdie G’s | Santa Monica, CA
Adapted by StarChefs | March 2024
INGREDIENTS
Pickled Ramps:
300 grams ramp bulb
1 pint white wine
1 pint white wine vinegar
1 cup sugar
2 tablespoons kosher salt
Dough:
300 grams all-purpose flour
1 teaspoon kosher salt
50 grams melted butter
1 egg, whisked
Filling:
Kosher salt
3 Yukon Gold potatoes, peeled and diced
3 Russet potatoes, peeled and diced
275 grams shredded Amish cheddar
453 grams diced lamb sausage
Ground black pepper
Pierogies:
All-purpose flour
Kosher salt
Neutral oil
Sauerkraut Beurre Blanc:
110 grams sauerkraut brine
220 grams dry white wine
40 grams thinly sliced shallot
2 grams white peppercorn, toasted
75 grams crème fraîche
908 grams butter, room temperature
21 grams lemon juice
240 grams finely chopped sauerkraut
To Assemble and Serve:
Yield: 1 serving
Butter
Chopped dill
METHOD
For the Pickled Ramps:
Place ramp bulbs in a nonreactive container and set aside. In a saucepan over medium heat, bring remaining ingredients and 1 pint water to a boil. Pour brine over ramps and let cool overnight.
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine dry ingredients. Slowly incorporate butter, egg, and 125 grams water until a shaggy dough forms. Scrape the sides of the bowl and transfer to a lightly floured work surface. Knead dough until smooth. Wrap in plastic wrap and let sit at room temperature 30 minutes.
For the Filling:
Bring a pot of salted water to a boil. Add potatoes and cook until almost overcooked. Strain and pass potatoes through a ricer. Transfer potatoes to a bowl and fold in cheese. Spread mixture onto a sheet tray to cool. Once cooled, fold in lamb sausage and season with salt and pepper. Transfer to an airtight container and reserve.
For the Pierogies:
On a lightly floured work surface, roll out a quarter of the Dough until it is ⅛-inch-thick. Using a 3-inch ring mold, stamp out circles. Place 1 teaspoon Filling in the center of each circle. With the tip of your finger, gently wet the outside edge of each circle and fold into a half moon, gently crimping the pierogi until sealed. Transfer to a floured sheet tray and set aside. Bring a pot of salted water to a boil. Add pierogies, cooking until they float to the surface. Transfer to an oiled sheet tray and reserve.
For the Sauerkraut Beurre Blanc:
In a saucepan over medium heat, add sauerkraut brine, wine, shallot, toasted peppercorns, and 110 grams Pickled Ramps brine. Reduce mixture by three-quarters. Strain mixture into a bain-marie. Using an immersion blender, incorporate crème fraîche and butter until mixture has emulsified. Whisk in lemon juice, sauerkraut, and 200 grams finely chopped Pickled Ramps. Keep warm.
To Assemble and Serve:
In a sauté pan over medium heat, brown the butter. Add 5 Pierogies and sauté until crispy on each side. In a sauté pan over medium-low heat, toss Pierogies in dill and a generous amount Sauerkraut Beurre Blanc until evenly coated. Transfer Pierogies to a serving plate, spooning leftover sauce over top.
