Snackin’ with Sarah Sellers: Cheesy Kielbasa Pierogies

After my brief debut on American Idol last year (watch my audition here) I was lucky enough to catch the eye of music blogger and reality TV aficionado, Lyndsey Parker. A season later and countless snacks to boot she’s having me back to contribute to her Reality  Rocks blog.

Last night American Idol made it’s season 11 debut in Savannah and I was cooking up a hodgepodge of southern classics with my Grits Cakes with Creamy Crab. For tonight’s episode I’m marrying two of Pittsburgh’s most popular eats, Kielbasa and Piergoies. A labor of love, yes…but totally worth it. So pull up your sleeves and dive in to this scrumptious recipe. Dare I say it’s one of my most delicious creations yet.

Check out tonight’s post on Reality Rocks HERE!

Cheesy Kielbasa Pierogies

  • 3 eggs
  • 8oz light sour cream
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 1tbsp extra virgin olive oil
  • 1/2 pd kielbasa, casings removed
  • 1 tsp dried thyme
  • 1 cup shredded mozzarella
  • 4 pieces center cut bacon, diced
  • 1 yellow onion, sliced in half moons
  • 1/4 tsp dried thyme
  • 1 tsp sugar
  • 1 cup frozen peas
  • Sour cream for garnishing

Start with the dough.

In a large bowl or mixer beat the eggs and sour cream until smooth.

In a separate bowl sift the flour, baking powder, and salt.

Slowly mix into the egg mixture until a dough forms.

Place the dough on a floured surface and knead until smooth and firm.

Set aside.

Ingredients for the Kielbasa:

In a large skillet or dutch oven heat the olive oil over medium high heat. Saute the kielbasa, crumbling with a wooden spatula. Add the dried thyme and cook until no longer pink.

Remove from the pan and set aside. Wipe out any access grease.

On a floured surface divide the dough in half. Working with one half at a time roll out to about 1/8″ thickness.

Using a circular cookie cutter cut into 3″ rounds. Use flour as needed so the dough doesn’t stick.

Heat a large pot of water over high heat. Lightly dab the edges of the dough with water and fill with a small amount of kielbasa and mozzarella.

Fold over and pinch the sides with a fork. Repeat until all of the pasta is filled and sealed.

Boil the pierogies until they rise to the top, around 4-6 minutes.

Ingredients for the bacon and onion mixture:

Using the same skillet you used for the Kielbasa saute the bacon until crispy, remove from the pan.

Add the onions, remaining thyme, and sugar. Saute until onions are translucent. Add the green peas and pierogies. Gently mix the dumplings into the onion mixture.

If serving as an appetizer fill martini glasses with 3 pierogies, top with a dollop of sour cream, and sprinkle with the bacon bits.

I’ll be posting mini videos of the recipes soon so check back!

Bon Appetit!

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