A while ago we met up with Yaje Popson, the unofficial mayor of Tompkins Square Park and global avocado advocate, to learn how to make some saag paneer from scratch, a traditional and very tasty vegetarian Indian dish.

Afterward, we got some overly personal DMs asking us for more cooking vids. So we reconnected with Yaje at his East Village apartment to watch him make coconut curry, and now we’re back again with more delights from the least anxious chef in New York.

This time Yaje had a little help from Quim Cardona, who was eager to have us try a pierogi recipe he inherited from his Polish mother. Like Yaje’s other dishes, this recipe is vegetarian-friendly (sorry, vegans) and relatively cheap and easy to make so long as you’re willing to put in the time. Homemade pierogies are a commitment, but sometimes commitment is healthy.

Peep the vid and get motivated to cook something decent for yourself. Or pop another Hot Pocket on the George Foreman grill and settle in for a cozy night on the toilet, your choice!

Quim’s Pierogi Recipe

INGREDIENTS
10 large potatoes
3 large onions
4 cups all-purpose flour (or whole wheat)
2 eggs
16 oz sour cream
1 pint heavy cream
cheddar cheese
turmeric (cuz why not)
salt
pepper
butter
olive oil
sauerkraut
applesauce

INSTRUCTIONS

◦ dice potatoes and onions
◦ boil potatoes until soft and sautee onions until caramelized
◦ combine potatoes and onions into a large mixing bowl with cheddar cheese, butter, turmeric, salt, and pepper, mix to create the pierogi filling
◦ combine 4 cups of flour with 2 eggs, 1/2 cup of heavy cream (or more), and 4 oz of sour cream (or more)
◦ whip and knead the mixture into a dough
◦ roll out the dough and cut into circles for the pierogies
◦ comfortably fill the pierogi dough then fold and seal them
◦ drop pierogies into boiling water until they rise to the top
◦ remove from boiling water and lightly fry in a pan (optional step)
◦ serve with sauerkraut, sour cream, and applesauce

Filmed by: Alexis Castro & Alex Raspa
Edited by: Alexis Castro
Produced by: Alex Raspa
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