Donna Mac's Pierogi

Laetitia's pierogies

Created by Chef Laetitia Chrapchynski
Donna Mac (Calgary)


400g All Purpose flour
75 g Sour cream
300mL Water
1.6 Whole egg
1/2 tsp Salt

Kohlrabi Filling
Part A
800g Potato, riced
800g Kohlrabi, peeled & cubed
100g White onion
Salt to Taste

Part B
40g Brassica Mustard
100g Sylvan Star Grizzly Gouda, grated
15g Lemon juice
Zest of 1 lemon
1/2 tsp Smoked Paprika
1 pinch Nutmeg
100g Ricotta
20g Fresh parsley, chopped
15g Fresh chives, sliced
15g Salt
1 pinch Cayenne
2 Garlic cloves, minced
1.2 tsp Black pepper
100g Ricotta



  1. Make the dough ahead: Place all ingredients in holbart mixer with dough hook attachment and mix until just combined. Do not overmix, it will take about 30 seconds for dough to come together on low speed.  The dough will appear wet, add just enough flour to be able to take dough out of mixer. Shape into 2 balls, wrap tightly and refrigerate for at least 2 hours before using. Ideally overnight. 
  2. Roast PART A on a baking tray until kohlrabi is fork tender (Approximately 30 minutes at 425F).
  3. Combine PART A in robocoupe while still hot and add PART B in robocoupe until smooth. Transfer to a L cups and refrigerate until needed.