Holiday Leftover Recipe: White Truffle Pierogi, Caramelized Onion Broth, Honey Ham


Posted on December 21, 2011 at 5:00 PM

Chef Drew Dzejak / Executive Chef of The Grill Room

Makes 12-15 pierogies

2 cups AP flour, plus extra for kneading and rolling

½ tsp salt

1 whole egg

½ cup sour cream

¼ cup butter, softened and cut into small pieces

2 cups left over mashed potato

2 tbsp white truffle oil

¼ cup butter

½ cup heavy cream

¼ cup sour cream 

2 Sweet Onions, julienned

2 tbsp cooking oil

2 cups Turkey stock, made for the left over carcass

½ lb Honey Ham, left over and diced ½ inch

1 tsp butter

2 sprigs fresh thyme

Salt and pepper


Pierogi Dough

To prepare the pierogi dough, mix together the flour and salt.

Beat the egg, then add all at once to the flour mixture.

Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.

Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Pierogi Filling

In a large mixing bowl, allow the left over mash potatoes to come to room temperature.

Add the truffle oil, butter, heavy cream, and sour cream.

Mix and whip until incorporated.

Check seasoning, then refrigerate the filling.

Caramelized Onion Broth

In a medium sauce pot over high heat, add 2 tbsp oil.

Allow the oil to get hot and then add the onions.

Season the onions with salt to help them break down.

Turn the heat to low and stir every 5 minutes. Allow the onions to cook for 30 minutes until a dark color has formed and the onions are soft.

Add the turkey stock and thyme. Allow to simmer for 30 minutes.

To fill the pierogies

Roll the Pierogi dough on a floured board or countertop until 1/8" thick.

Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.

Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.

Press the edges together with the tines of a fork.

To complete the dish

Have a large pot of salted boiling water ready on the stove.

In a large sauté pan over medium heat, add the Honey Ham and 1 tsp of butter. Warm the Honey Ham through.

At the same time, add the pierogies to the boiling water. Cook for 6-8 minutes or until the float.

Remove from water and add to the sauté pan and then add the caramelized onion broth.

Bring the broth to a boil and serve.