Recipe: The Rugby Grille’s Pierogis

Pierogis From the Past – The Rugby Grille’s Drew Sayes draws on a family tradition
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Photograph by Joe Vaughn

After traveling the country for Ritz-Carlton Hotels, certified executive chef and Culinary Studies Institute alumnus Drew Sayes returned home to Michigan earlier this year to take the reins at the Townsend Hotel’s Rugby Grille. Growing up in metro Detroit, Sayes made farmer’s cheese pierogi with his family every year around the holidays. “This is a recipe that has evolved over the years with a lot of family history behind it,” he says.

 

Chef’s Note: I recommend serving them with sautéed wild mushrooms, horseradish, and sour cream.

Farmer’s Cheese Pierogi

(Serves 6-8)

Dough

2 cups all-purpose flour
1 fresh egg
½ cup sour cream
1 ounce unsalted butter (soft)
½ teaspoon salt

Mix all ingredients together and let rest for 20 minutes before rolling and cutting the dough.

Farmer’s Cheese Filling

1 pound farmer’s cheese
1 fresh egg
1 fresh egg yolk
2 tablespoons sliced chives
Salt and pepper to taste
Mix all ingredients together and set aside.

Directions:

Divide the dough in half, set half aside. Roll out the dough on a floured surface to 1/8″ thick. Cut the dough into 3″ circles using a biscuit cutter or cookie cutter. Place a spoonful of the cheese mixture to one side of the dough. Moisten edges of circle with water before pressing firmly to seal the edges. Then drop them into salted boiling water for about 2 minutes or until they float to the top. Remove from the boiling water and place them in ice water to stop the cooking process. Pat the pierogi dry and sauté them in unsalted butter until crisp and golden brown.

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