Griddled Pierogi and Kielbasa Recipe

Pierogi

1. ​​In a large bowl, mix together flour and salt. Add egg to flour and combine. Dough should be clumpy.
2. Mix in sour cream and butter until dough comes together in a slightly rough, slightly sticky ball.
3. Lightly knead and fold dough (without adding more flour) until dough becomes less sticky but still moist.
4. Wrap dough in plastic wrap and refrigerate for at least an hour, or up to two days.
5. Using your hands, squeeze liquid from sauerkraut until it can easily form a ball. It should still be moist. Set aside.
6. Slice each potato into sixths. Bring medium pot of salted water to boil. Boil for 18-20 mins or until fork tender. Remove potatoes and garlic from water and transfer to a large bowl. Set aside.
7. Using an electric hand mixer, mash the potatoes. Using a spatula or spoon, fold in the sauerkraut, milk, gruyere, asiago, and salt and pepper. Stir until well-combined.
8. Cut dough in half then roll each half to 1/8” thickness. Use a 4” round cutter or wine glass to cut circles of dough. Combine scraps and roll out again to get more pierogi shells.
9. Working one shell at a time, add a heaping Tbsp of filling to shell. Fold shell in half and pinch it closed. Seal with fork tines. Repeat until all shells are stuffed and sealed.
10. Boil pierogi until they float, about 3 mins. Remove from water to drain in single layer on a greased pan. Set aside until ready to grill (be sure to grill within 10-15 mins).

Griddled Pierogi & Kielbasa

1. Preheat Char-Broil Scissor Cart Griddle to medium heat. While cooking, be sure to monitor heat level in case it needs to be decreased so as not to cook too quickly.
2. Melt butter and grease entire griddle. Add all of onion, 1/2 of kielbasa, and 1/2 of pierogi to the griddle (each ingredient gets its own third of the griddle). Kielbasa will cook quickly; flip after 2-3 mins, or until crispy and golden, then repeat on other side and remove. Pierogi will cook quickly as well; flip after 3-5 mins, or until crispy and golden, then repeat on other side and remove. Continue to stir onion every 4-5 mins and cook until tender and caramelized. Cook other half of kielbasa and onion while onion is finishing cooking. Remove all from grill and transfer to a serving dish. Mix and serve immediately garnished with chives.