Morel's potato and cheese pierogies

(WJBK) -- Get these recipes from chef John Breeland from Morels. Learn more at www.mattprenticeculinaryexperience.com.

Pierogi Dough

Ingredients:
3 eggs
1/2 cup water
1 T sour cream
3 cups flour

Method:
1. Whisk together the eggs, ½ cup of water and sour cream.
2. Mound the flour in the center of a clean, room temperature work surface.  Create a crater in the center of the mound.
3. Pour enough of the egg mixture into the center of the flour.
4. Gently scramble the mixture together.

Pierogi Filling

Ingredients:
1 1/2 lb. potato mash/puree
1 onion (minced, caramelized)
1 t garlic (sauteed)
1 cup Brie (grated)
1/2 t thyme
Salt and pepper to taste

Method:
1. Boil and mash potatoes;
2. Caramelize onion until golden brown
3. Once onion is caramelized, add garlic and sauté for 1 minute.
4. Add grated brie and thyme with remaining ingredients.

Apple Chutney

Ingredients:
Light Brown Sugar 3 OZ.    
Onion (fine dice) 2 OZ.    
Golden Raisins 2 OZ.    
Walnuts (toasted) 1 OZ.    
Cider Vinegar 1 OZ.    
Lemon Juice 1 OZ.    
Ginger (grated) 1 t
Lemon Zest ½ OZ.    
Garlic (minced) 1 t
Ground Mace ½ t
Ground Cloves ¼ t
Granny Smith Apples 1 lb. (peeled, cored, medium dice)

Method:
1. Add the first 11 ingredients into a sauce pan and simmer; covered over low heat for 10 minutes.
2. Add the apples and simmer until they are tender and the juices are reduced and slightly thickened (approximately 10-15 minutes).