Ingredients

  • Serves 2-4 people
  • dough:

    1/2 cups all-purpose flour

  • 1/2 tsp salt  

  • 1 large egg 

  • 1 cup water 

     

  • for filling:

    4 medium russet potatoes

  • 1/2 cup cream cheese 

  • 1/2 stick of butter

  • 1/2 cup of milk

  • 1/2 cup of Kimchi  

  • 1/2 tsp salt

  • 1/2 tsp black pepper   

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Recipe Courtesy of
Asian Food Network

Tony's Kimchi Pierogies

Tony shows you how to whip up his delicious kimchi pierogies
  • Easy
  • 10 min
  • 40 min
  • 10 min
  • 4 steps
  • 11 Ingredients
  • Easy
  • 4 steps
  • 11 Ingredients
  • 10 min
  • 40 min
  • 10 min

Instructions

  1. Make dough

    • Begin to make dough by adding flour to a large bowl for mixing
    • Add egg & water mix in
    • Add more flour as needed
    • Divide dough in half & set aside
    Make dough


  2. Make pierogi

    • While the dough is resting, start the filling by washing & boiling potatoes. Boil for 15-20 minutes or until potatoes or soft. No need to peel.
    • Once potatoes are soft, begin to mash the potatoes. You can do this with a fork. 
    • Add Cream Cheese, Butter, & Milk to the mash. Season with desired amount of salt & pepper (1/2 tsp of salt & pepper was enough for me)
    • Set potato filling aside.


  3. Wrap pierogies

    • Take Kimchi and add to a lightly oiled sauce pan. Begin to lightly saute.
    • Once lightly sauteed, set kimchi aside while rolling out half of the dough. If you don't have a roller, use any object similar.
    • Cut out dough with a 3-inch biscuit cutter or a glass with a similar diameter.
    • Spoon a small portion of the filling & kimchi into each circle of dough.
    • Repeat with the remaining half of the dough.


  4. Fry pierogies

    • Boil water in a low saucepan.
    • Add a sprinkle of salt & a batch of pierogies (roughly 6 at a time).
    • Allow pierogies to boil until they begin to float.
    • Remove floating pierogies with a spoon & saute in a large oiled skillet.
    • Add some kimchi to the skillet to saute along with the pierogies.
    • Saute until pierogies are lightly browned.


Plate and Serve!

Plate pierogies and add sauteed kimchi on top.

Plate and Serve!

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Ingredients
  • Serves 2-4 people
  • dough:

    1/2 cups all-purpose flour

  • 1/2 tsp salt  

  • 1 large egg 

  • 1 cup water 

     

  • for filling:

    4 medium russet potatoes

  • 1/2 cup cream cheese 

  • 1/2 stick of butter

  • 1/2 cup of milk

  • 1/2 cup of Kimchi  

  • 1/2 tsp salt

  • 1/2 tsp black pepper   

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