Go Back
Cacio e Pepe Pierogies

Cacio e Pepe Pierogies with Radicchio & Crispy Shallots

Pillowy soft and impossibly cheesy, these Cacio e Pepe Pierogies are the ultimate comfort food. Served on a bed of radicchio and topped with crispy shallots, a whack of pepper and yet more cheese, these wee dumplings are the stuff of dreams.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 1 hour
Servings: 36 pierogies
Course: Main Course, Side Dish
Cuisine: Italian, Polish
Ingredients Method

Ingredients
  

Pierogi Dough
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup full-fat sour cream
  • 1/4 cup neutral oil I used canola oil
  • 1 large egg
  • 1 egg yolk
Cacio e Pepe Pierogi Filling
  • 2 large russet potatoes peeled
  • 1 1/4 cup percorino cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter
  • 3/4 tsp salt
  • Fresh ground black pepper A LOT
To Assemble
  • 1 head radicchio quartered, leaves separated
  • 2 shallots peeled, thinly sliced
  • 1 1/2 cups neutral oil I used canola
  • 2 tbsp fresh dill fronds
  • shredded percorino for sprinkling
  • fresh ground pepper
  • sour cream for serving
  • apple sauce for serving

Method
 

For the Dough
  1. Whisk the flour and the salt together in a large bowl. Add the remaining ingredients and stir until a shaggy dough forms.
  2. Transfer the dough to a floured surface and lightly knead it until silky to the touch. Wrap the dough tightly and transfer to the fridge. Let chill for 1 hour.
For the Filling
  1. While the dough is chilling, make the filling. Peel the potatoes and cut them into 1-inch thick medallions. Place them in a medium-sized pot and cover with water. Place over high heat and bring the water up to a boil. Liberally salt the water and let the potatoes cook until they are fork-tender. This should take 10-15 minutes.
  2. Drain the potatoes and add the cheese, sour cream, butter, salt and a ton of pepper. Using a potato masher, mash the potatoes until the butter melts and the mixture is smooth. Cover and set aside to cool at room temperature.
To Assemble
  1. Place the shallots in a small saucepan and cover with the oil. Place the saucepan over medium-low heat. Cook the shallots, swirling occaisionally, until golden. This should take 10-12 minutes. Remove the shallots from the saucepan, using a slotted spoon. Transfer them to a plate lined with paper towel and immediately sprinkle with a little salt. Set aside.
  2. On a floured surface, roll the dough out to a 1/8 of an inch thick. Cut circles out of the dough using a 2 1/2 inch biscuit cutter. Expand the circle a little, using a wooden dowel, before adding 2 teaspoons of the filling to the center.
  3. Fold the dough taco-style and secure with a hard pinch in the center. Pinch to seal the pierogi all the way around. Transfer the finished dumpling to a floured tray. Repeat until you run out of dough or filling or both.
  4. Once the pierogies are sealed, you can either place the entire tray in the freezer and freeze for 30 minutes before transferring them to a freezer bag. Or you can cook them right away by placing a large pot of water over high heat. Once the water is boiling, salt the water and add your pierogis, working in batches. Cook the pierogis for five minutes. Transfer the cooked pierogis to a plate and set aside.
  5. Heat a 1/4 cup of the reserved shallot oil in a large skillet until simmering. Working in batches, fry the pierogis until golden.
  6. Arrange the radicchio leaves on a large platter in a single layer. Top the radicchio with the golden pierogies and garnish with the crispy shallots, dill fronds, shredded pecorino cheese, and fresh black pepper. Serve immediately.