Pretzel Crusted Pierogies with Honey Dijon Dipping Sauce

I recently had the opportunity to work with Mrs. T’s Pierogies for National Pierogy Day. National Pierogy Day happens on October 8th . Pierogies are dumplings with a sweet or savory filling. The dumplings are considered an Eastern European comfort food. Brought to America by Central and Eastern European immigrants. They are usually associated with Polish or Ukrainian cultures. Traditionally the pierogies are made out of unleavened dough, filled most commonly with mashed potatoes, cheese, or onion. Pierogies are perfect comfort food and are about to have their time to shine. People have been experimenting with different fillings, and they are starting to pop on many restaurant menus. I did an article for Eat Up New York listing places to get your pierogy fix around New York city. Read the full article

Pretzel Crusted Pierogies with Honey Dijon Sauce

ingredients

1 box Mrs. T's four cheese medley pierogies
1/2 c flour
2 c unsalted pretzels, crushed into a powder/fine breadcrumb texture
2 eggs, beaten
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup vegetable oil

honey dijon dipping sauce

1 Tbsp honey
1/3 c dijon mustard
1/4 c sour cream
1/4 tsp kosher salt
1/4 tsp pepper
1/2 tsp cayenne pepper

instructions

In a large non-stick pan heat up the ¼ cup of the vegetable oil over medium to high heat.
Put the pretzels in a food processor and pulse until ground finely into a breadcrumb like consistency. Large chunks won’t fry well!
Place the flour, eggs, and pretzels each separate shallow bowls.
Season the eggs and flour each with salt and pepper.
Working one at a time, dip the pierogies in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere. **Note*** you are going have to get your hands dirty! Make sure the egg coats the entire pierogy, its what will help the pretzel stick.
When hot, add half of the pierogies – they should begin to sizzle gently when they hit the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate.

honey dijon dipping sauce