Canadian Pierogi Nachos Recipes

 On our first road trip to Canada after we decided that we would move there one day. As soon as we crossed the border we stop at a restaurant to have lunch. We found a small town with similar restaurants and fast food chains to American, which wasn’t what we were looking for. We wanted something new, some local food, something Canadian. Right, when we were about to move on to the next town is when we saw it. Next to the town hall was a small modern diner with a jukebox, and on the menu, there were a lot of familiar items. One thing that was different was ginger ale its rare in America to find ginger ale on a menu (I know because I like ginger ale and look for it) so I was hoping this was the new norm in Canada and it turns out it is. The other item on the menu that was new to us was pierogi nachos. We never heard of pierogis before and these seemed amazing. Fried golden brown pierogis stuffed we potatoes and cheese, topped with cheese, tomatoes, onions, guacamole, sour cream, with salsa on the side. I truly wish to meet the person responsible for this creation. It was delicious, and hard to find by the way. We were never able to find another place that makes pierogi nachos. I learned how to make them myself. I present to you my dear friends the complete recipe for pierogi nachos.        

Pierogi Dough Ingredients

2 cups flour

1 egg

1/2 cup warm water

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic

2 tablespoons olive oil

Pierogi Filling

2 medium potatoes

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic

1/2 cup shredded cheddar cheese

2 Tablespoon milk

Nacho Toppings

Guacamole

Shredded mozzarella cheese 

Greek yogurt

1/2 small onion diced

½ tomato diced

Start by chopping potatoes into three half each and place the potatoes in boiling water with a little salt, pepper, and garlic. This way the potatoes can cook while you're making the dough.

Pierogi Dough

Mix flour, salt, pepper, and garlic together until well blended. Make a hole in the flour and drop in the egg, warm water, and olive oil. Knead dough until it’s firm and stretchy. Next roll out dough 1/8 of an inch thick, and cut with large round shaped cutter into circular shapes and set aside (if you don’t have a round cutter you can use a large cup or a small bowl.)

Pierogi Filling

Once the potatoes are soft and take them out of the water and mash them together with the salt, pepper, garlic, milk, and butter. When everything is well mixed add in the cheese and mix well.

If the potatoes aren’t smooth enough add some of the water they cooked in to add in the smoothing.

Measure one teaspoon of filling and place in it in the center of the dough. Fold the dough in half and smash the ends together with a fork on both sides to make sure the dough stays closed. Fill a frying pan with ½ inch of olive oil and heat it on medium heat. When the oil is ready, place the pierogis in the oil and fry on both sides until pierogis until golden brown. Place the pierogis on a paper towel to help the oil drain off. After all the pierogis are cooked top with the nachos or your favorite nachos toppings and enjoy.