Recipes Pesto-Potato Pierogi with a Pesto Cream Sauce 5.0 (1) Add your rating & review Warm and hearty, these irresistible potato pierogi are stuffed with fragrant basil pesto and potato and coated in a pesto cream sauce. Slideshow: Pesto Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on May 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs Yield: 4 Ingredients Pierogi Dough 2 cups flour ¼ cup sour cream 1 egg (large) ¼ cup extra-virgin olive oil ½ teaspoon kosher or sea salt Filling & Sauce 1 pound baking potatoes (peeled and cut into -inch pieces) Filling & Sauce ½ cup pesto Filling & Sauce ½ cup half & half Filling & Sauce Kosher or sea salt (to taste) Directions In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes. Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Combine the mashed potatoes and 1/4 cup of pesto. Allow to cool. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi. Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Combine the half-and-half and remaining pesto in a saucepan. Simmer for about 1 minute or until the sauce thickens. Season with salt if desired, and serve the pierogi warm with the pesto cream sauce. Rate it Print