Pierogi with Caper Brown Butter Sauce from EXECUTIVE CHEF IAN RYNECKI PIPPIN HILL FARM & VINEYARDS

COOKING CLASS | RECIPE Pierogi with Caper Brown Butter Sauce from EXECUTIVE CHEF IAN RYNECKI PIPPIN HILL FARM & VINEYARDS

INGREDIENTS 2 Cups All Purpose Flour CAPER BROWN BUTTER SAUCE ½ Cup Sour Cream ½ Cup Unsalted Butter ¼ Cup Unsalted Butter, room temperature 2 Tbsp Capers, Rinsed, Chopped 1 Whole Egg 1 Lemon, Halved, for serving 1 Tbsp Fine Kosher Salt 5 Chives, Minced, for serving 2 Potatoes Russet, Peeled & Sliced Into 1 Inch Pieces Cut your butter into small pieces, so ¾ Cup Aged Gouda, Grated that it melts evenly. Place the butter 1 Tbsp Horseradish, Squeezed in a small pan over medium low heat, stirring frequently until it begins to ½ tsp Dried Ground Thyme foam. Once it foams, the butter will begin to brown, taking on a nutty

DIRECTIONS aroma. At this point, add in the capers To make the dough, combine flour, and cook for 1 minute. sour cream, egg, butter, 1 teaspoon of salt. Hand mix until a ball is formed, Reserve at room temperature until about 1 minute. Mix on medium serving time. If the butter gets a little with a dough hook for 1 additional cold, you can reheat is in the minute, or until the dough is no microwave for 5-10 seconds. longer sticky.

While the dough rests, cook potatoes in a pot of salted water Spoon 1½ tablespoons of filling into until fork tender. each circle, rub water on half of the dough rim and fold in half. Seal with Drain the potatoes in a colander. a fork, boiled in salted water for 2-3 Using a ricer or food mill, shred minutes, or until the pierogi float. the potatoes into a pot, add cheese, horseradish, and fennel pollen. At this point the pierogis can be eaten Season with salt, let cool. boiled, although I prefer to heat a saute pan over medium heat and add 1 Roll out dough using a rolling pin to tablespoon of vegetable oil. Cook the 1/8 inch thick. Cut dough into 3 inch pierogi in the pan until crispy on both diameter with a cookie cutter. sides, about 2-3 minutes per side.