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Jersey Royal Potato and Jersey Cabbage Pierogi with Sour Cream and Dill
Homemade pierogi filled with a creamy mixture of Jersey Royal potatoes and finely shredded Jersey cabbage, enhanced by local butter and milk. Served with a dollop of sour cream and fresh dill.
Prep Time
45 minutes
Total Time
1 hour 15 minutes
Calories
2648 kcal
Difficulty
Medium
Equipment
5 items
Cost
£1.94/serving
Ingredients
Servings
4
500gJersey Royal Potatoes(Peeled and Boiled)
£2.75
250gJersey Cabbage(Finely Shredded)
£1.50
0.3cupJersey Milk(Warm)
£0.20
50gJersey Butter(Unsalted, Melted)
£0.65
1mediumOnion(Finely Diced)
£0.30
300gAll-Purpose Flour(Plus extra for dusting)
£0.30
1Egg(Large)
£0.25
100mlWater(Lukewarm)
01tspSalt(Divided)
£0.01
0.5tspBlack Pepper(Freshly Ground)
£0.05
200mlSour Cream(For serving)
£0.90
2tbspFresh Dill(Chopped, for serving)
£0.75
2tbspVegetable Oil(For sautéing)
£0.10
Total Cost
£7.76
£1.94 per serving
Instructions
- 1.**Prepare the Dough:** In a large bowl, combine the flour and 1/2 tsp of salt. Make a well in the center and add the egg and lukewarm water. Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
- 2.**Prepare the Filling:** While the dough rests, melt 2 tbsp of Jersey butter in a large pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the shredded Jersey cabbage and cook, stirring occasionally, until softened and slightly wilted, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
- 3.Boil the Jersey Royal potatoes until soft, approximately 20 minutes. Drain and mash well. Add warm Jersey milk and the remaining melted Jersey butter to the mashed potatoes. Mix until creamy. Add the sautéed cabbage and onion mixture to the mashed potatoes. Season with salt and pepper to taste. Let the filling cool completely.
- 4.**Assemble the Pierogi:** On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a glass to cut out circles (about 3 inches in diameter).
- 5.Place a spoonful of the potato and cabbage filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal, ensuring no air is trapped inside. You can crimp the edges with a fork for a decorative touch and a better seal.
- 6.**Cook the Pierogi:** Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time. Cook until they float to the surface and then cook for another 2-3 minutes. Remove the pierogi with a slotted spoon and drain well.
- 7.**Serve:** Serve the pierogi hot, topped with a dollop of sour cream and a sprinkle of fresh dill.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
2648 kcal / 11079 kJ
Carbs
306g
118% of RDA
Fat
129g
184% of RDA
Protein
69g
138% of RDA
Detailed Breakdown
Fibre
32 g
107% of RDA
Sugar
39 g
43% of RDA
Sodium
2250 mg
98% of RDA
Saturated Fat
82 g
410% of RDA
Chef's Tips
Make sure the dough is properly sealed to prevent the filling from leaking out during cooking.
You can freeze the pierogi after assembling them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Sauté bacon or some additional onion and butter to add to the top for a more indulgent version.
Cooking Equipment
Large Pot
Large Bowl
Rolling Pin
Small Bowl
Slotted Spoon
Wine Pairings
No wine pairing suggestions available for this recipe.
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