So I have this bad habit of writing recipes down, making them and somehow misplacing the recipe. Once again, I've misplaced the recipe. Anyways, when I find it, I'll update this post.
According to Pierogi.com, "The Pierogi (a pocket in dough, filled with vegetables, fruit or cheese)
comes to us direct from Poland. In concept it is similar in some way to
the Chinese Potsticker, or the Italian Ravioli".
These are pretty good for late night snacking or whenever you're too lazy to cook anything. All you have to do is warm it up in the microwave and a quick fry and you're good to go.
If you didn't know, they aren't poisonous. Well, I'm still alive after touching it.
*Update*
The recipe can be found here .
Pierogi
Makes about 25 or so
Dough:
1.5c flour + additional for kneading
1/2c water
1 egg
1t vegetable oil
1/2t salt
Potato filling:
1.25lb potatoes
3oz grated cheddar cheese
1 Portuguese sausage, cooked and minced
1/8t salt
1/8t black pepper
Using a food processor (mixing by hand can be done as well) add flour, water, egg, oil and salt. Pulse or stir till a soft dough forms (you want it slightly sticky but not too sticky). Transfer to a lightly floured surface and knead. Dust with flour to prevent it from sticking. Knead till smooth and elastic. Invert a bowl over the dough and let stand at room temp for 1hr.
While dough is standing, peel potato and chop into 1/2in pieces. Add to pot of boiling water and cook till tender. Drain potatoes, add salt and pepper and place in a food processor. Pulse till smooth. Remove from food processor and stir in cheese and sausage.
Roll out 1/2 of the dough on a lightly floured surface with a slightly floured rolling pin or dowel. Roll in to a 15in diameter circle, with about 1/8 thickness. Using a wine glass or cookie cutter (2.5in), cut out circles. Holding one circle in the palm of your hand, place a small scoop of the potato mixture in the dough. Pinch edges together to seal completely.
Bring a large pot of salted water to a boil. Add pierogi, stirring once to keep from sticking together. Once the pierogi float to the surface, cook for 5min. At this point you can fry in butter or flash freeze in fridge.
Enjoy.
3 comments:
So what did you put in your pierogi? Not that frog I hope!
Did you make these from scratch? They are really hard to make. Pierogi's have a fond place in my heart being Polish and from Pittsburgh. They are very much a part of Pittsburgh culture. What did you put on them, they are amazing with butter and onions on top dipped on sour cream.
@ Kepa - No frog, just fresh mashed potatoes and portuguese sausage.
@dcafep - I made them from scratch. It wasn't that bad, but I'm glad I didn't make the full recipe since 1/2 was a lot. I'll try that next time I fry up a batch. Just put sriracha since I didn't know what to put on it. lol.
Post a Comment