Dough Ingredients:

2 cups Flourish Flour

1 teaspoon kosher salt

2 tablespoons unsalted butter, melted

1 cup full-fat yogurt

1 large egg

Egg wash, for sealing

Filling Ingredients:

1½ cups leftover mashed potatoes, chilled

½ cup cooked turkey meat, shredded or chopped

¼ cup very finely diced or grated onion

3 tablespoons cranberry sauce

1½ cups shredded sharp cheddar cheese

1 teaspoon salt

1 teaspoon black pepper‍

Dipping Sauce Ingredients:

½ cup sour cream

1 teaspoon Dijon mustard

1 teaspoon whole grain mustard

Salt and pepper, to taste

Butter, for the pan

Dried cranberries, for serving

Chopped parsley or chives, for serving

Dough Instructions: 

1. Make the dough by mixing the flour and salt together in a mixing bowl.

2. Add the yogurt, melted butter, and egg to another bowl and whisk to combine.

3. Pour the yogurt mixture into the flour and stir until a ball of dough forms.

4. Place the dough on the counter or a cutting board and knead it for a minute or so with damp hands until the dough is smooth and elastic.

5. Place the dough back in the mixing bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes.

Filling Instructions: 

1. In a bowl, mix together the potatoes, turkey, onion, cranberry sauce, and cheese until combined. Season, to taste, with salt and pepper.

Dipping Sauce Instructions: 

1. Whisk together the ingredients and season, to taste, with salt and pepper. Set aside until you are ready to serve.

Assembly & Cooking Instructions: 

1. Bring a large pot of water to a boil.After the dough has rested, roll it out on a lightly floured surface until it is ¼-inch thick. Using a three-inch biscuit cutter or glass, cut out circles of dough.
2. Place roughly 2 teaspoons of the filling in the center of each dough circle. Brush the edges with egg wash and then fold the dough over the filling, sealing the edges with your fingers. I like to press the edges together with the prongs of a fork to ensure that they are really sealed well.
3. Set formed pierogi on a sheet tray lined with parchment paper.Continue until all the pierogi are formed.Boil the pierogi, in batches, in the water for about 2 minutes or until they float to the top. Remove with a slotted spoon and return to the sheet tray.Heat a large skillet over medium heat and add a couple tablespoons of butter.Once the butter is melted, add the pierogi, in batches of 6-8, to the pan. Cook until crispy and golden, about 2-3 minutes per side.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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