Chorizo and Potato Pierogi


El Popular Chorizo and Potato Pierogi Recipe

Recipe by Elizabeth Smith
Ivy Tech- East Chicago Campus
2011 Chorizo Contest

  • Prep Time: 15-20 minutes
  • Start to Finish: 45 minutes
  • 40 Pieces


  • 5 cups all purpose flour
  • 16 oz. sour cream
  • 2 tbsp olive oil
  • 3 large eggs
  • 2 tsp salt


  • 1 lb. Idaho potatoes, peeled, cubed
  • 5 oz. El Popular Chorizo (Original)
  • Salt and Pepper, to taste
  • 6 ½ oz. Queso Fresco, crumbled
  • ½ cup onions, sliced
  • 4 tbsp butter
  1. To make dough in food processor: add the eggs, salt and oil and run the machine for 1 minute. Then add the sour cream plus 4 ½ cups of flour. Run the machine until a soft bowl forms. Working a flat surface, sprinkle about 1 tbsp of flour and gently knead the dough. And 2 more tbsp of flour and knead. Add more flour if needed. Divide the dough and gently, using your knuckles push the dough into 2 6 x 6 squares. Flip each square over and remove any excess flour from dough. Place each square into a plastic bag, and lie on a sheet pan and refrigerate overnight. Reserving the excess flour for rolling out the dough.
  2. For the filling, boil potatoes in salted water until tender. Drain and mash the potatoes. Add cooked El Popular Chorizo and Crumbled Queso Fresco, mix until combined. In a pan of medium heat melt butter and sauté onions until golden butter let cool and add to potato mixture.
  3. Roll out dough on floured surface to ¼ inch thick. Cut out 3” circles. Fill dough circles with a heaping tablespoon of Chorizo Potato Mixture. Fold dough in half and pinch the edges.
  4. In boiling water, boil the pierogi in batches of 8 to 10 for 5 minutes. Pull out and cool in Ice bath or store and freeze for later.