Salmon Pierogies
46 comments » 
While on vacation this week, I have some of my favorite baking and blogging pals lined up to share some wonderful recipes with you. Dara is kicking off the week with these awesome pierogies! Dara Michalski is the food-obsessed hockey fan behind the blog, Cookin’ Canuck, which is packed with easy, innovative recipes and step-by-step photos that are easy on the eye. You can follow Dara on Twitter @cookincanuck and become a fan on Facebook.
Recipe, text and photos from Dara.
If you are a regular reader of Brown Eyed Baker, you know that Michelle is an avid sports fan. Don’t even think about getting into a debate with her about the Pittsburgh Steelers or Penguins (her favorite football and hockey teams). You are not going to win. As a Canadian, I am an ardent hockey fan myself – it’s mandatory to maintain citizenship. My team? The Vancouver Canucks, baby.
When Michelle asked me to write a post for her blog, I wanted to come up with something we could enjoy if we ever have the opportunity to watch a Penguins vs. Canucks match-up together. What could I make that represented both the cities of Pittsburgh and Vancouver?
Pittsburgh has a large Polish community, which means that pierogies are popular fare. Vancouver, a port city in western Canada, is known for its fresh seafood, particularly salmon. That is when it hit me – smoked salmon and potato pierogies. Of course, I am a complete wimp when it comes to dough, so I took the easy way out and used dumpling (wonton) wrappers to encase the savory filling. The result? A match made in hockey heaven.
Smoked Salmon & Potato Wonton Pierogies
Yield: About 55 pierogies and ¾ cup sauce
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Ingredients:
For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
Canola oilFor the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dillDirections:
To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.
3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.
4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.
To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge.)
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Yeahhhh Canucks ! Thanks for the great recipe my fellow Vancouverite. Even though you’re an ex.
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yes, coming from a Polish Vancouverite girl, this recipe looks great! I’d make the family pierogi dough that’s been passed down through the generations though
aaaaaand go canucks!!
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What a unique idea! My husband is from Pittsburgh, and Ioves pierogies. I am not from Pittsburgh and like them just okay. This seems like a great compromise!
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What a great idea to make these pierogies with won ton wrappers! Love the addition of the smoked salmon too. Yum!
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It was such a great idea to use won ton wraps to make pierogies! I love smoked salmon too! Hi, I am a fellow food blogger from foodblogs.
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Cool recipe! I’ve never heard of this before.
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Ooooh my dad would love these, he’s from Pittsburgh and loves seafood
They look amazing!
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Oh yum, what a great combo of flavors!!
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I love these! I can’t believe I’ve haven’t discovered your blog before now.
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Those perogies are so pretty! I love the combination of adding salmon yum!
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These are beautiful! the wontons make them easy! Lovely to see Dara here- I love her blog too.
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Oh No You Didn’t…..yes, you did!
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Love seeing Dara over here. I need her to cook for me – love her recipes
These pierogies look amazing.
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I LOVE the premise behind these! Totally has me smiling! Not only is the story awesome, but they look amazing as well! Can’t wait to try them!
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What a great idea! Love stuffing those little wonton wrappers with goodies like this!
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I could eat a whole dozen of these in no time! Looks great Dara!
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These look so good! I can never find wonton wrappers so I will have to seek out a traditional dough instead…
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LOVE pierogies, these look wonderful
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I love the flavor combination here, and so creative to combine Michelle’s hometown with your own, Dara.
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nice on the wonton for the dumpling wrap… great filling Dara, fans of any team will love this one….
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These look amazing!
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These look so amazing!!!!!!! Love the smoked salmon.
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I love smoked salmon and this dish looks yummmyyy! I never heard of this dish, but it’s somewhat like Momos
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Thanks to Michelle for asking me to guest post on her wonderful blog and thanks to each of you for your kind comments.
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These sound positively scrumptious!
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BEAUTIFUL, BEAUTIFUL, BEAUTIFUL
Shari from http://www.goodfoodweek.blogspot.com
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I’ve never made pierogies…these sound wonderful!!
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Wow, these look sooo good! I don’t think i’ve ever seen / eaten pierogies before, but I’d read about them before. would love to try this recipe!
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I love everything about this recipe! Will definitely be trying it. Yum!!
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These are so fun and unique! Can’t wait to try!
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The transparency of the dough is a sight to behold. Gorgeous. Great flavours, lovely tutorial and a burst of YUM!
Valerie
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Delish! Thanks, Dara!
RLV @ { bittensweetblog.com }
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Pierogies are one of my favorite meals, and they sound even better with salmon!
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I love pierogies but never made any myself. These look great!!
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Very cool recipe! I love pierogies. Growing up, my mom would caramelize onions in butter and then add the pierogies to brown. That was one of my favorite dishes and still is. I’ll have to try this twist on one of my favorite meals!
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The pierogies looks great. I would never think of making it with salmon.
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Yum. These sounds awesome!
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wow, these sound absolutely delicious, and not too difficult to make, either! Definitely want to give this a try!
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Dara – as always fabulous work! Love Pierogies and these just looks delicious.
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These are fabulous! Every year when our Steeler Nation friend Art’s mother visits, we’re invited to a dinner of homemade potato and cheese pierogies! I did a post on the process last year. But adding smoked salmon really takes it up a notch!
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my roommate introduced me to pierogies, but the frozen kind. This looks so much better (don’t tell her!)
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These look delicious, and I love the dill sauce to go with it.
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I’ve eaten a lot of perogies in my life but never a salmon perogi. Wow, what a great idea. I have to try these. They look wonderful.
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wow I never thought I could use potato in wonton wrappers!
I am so gonna make this over this holiday season!
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Could you freeze these?
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Michelle on May 2nd, 2013 at 10:39 am
Hi Jessica, I think you could without a problem.
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