Monday, August 29, 2011

Pierogi


I came across this recipe on momofukufor2.com which they had adapted from Gourmet Magazine April 2004 as found on epicurious.com


I made a batch of 24. For the dough I used 1 and a half cups of flour, 1 egg, half a cup of water, salt and 1 tablespoon of oil. Mix together and knead until smooth. Let this rest at room temperature for an hour.




While the dough is resting make the filling. Peel, dice and boil 2 medium potatoes. Take the cooked potato and mash with some green oil and grated cheese (Green oil: blend parsley, oregano, thyme, garlic, lemon juice, capers and olive oil until smooth and strain). Spoon out desert spoon size balls of the mixture on to a tray and then place in the fridge.






Roll out the pastry to about 2mm thickness. Using a cookie cutter cut out rounds big enough to fit around the potato mix (I used a 6.5cm cutter).


Place a pastry round in the palm of one hand and take a ball of filling, place it in the centre of the round, fold the pastry in half and pinch the edges together. Once they are all done you can place them on a tray and freeze, once frozen transfer to to a zip bag and store in the freezer (very handy for snacks or easy meals).




When you're ready to cook bring a large pot full of salted water to the boil, drop the Pierogi in to the boiling water and cook for 5 minutes. After the time is up and they're floating on the surface drain and dry on paper towels. Fry the Pierogi in a hot pan with oil until they're golden and crisp.


2 comments:

  1. A cheat way of doing this is using Wong Tong wrapper from the Asian grocer. Also, you can make a mushroom filling which is more traditional.

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    1. From the research I've done, Potato & Cheese, and Sauerkraut seem to be the traditional Fillings, but maybe mushrooms are a regional variation?

      Wonton wrappers seem to be a the cheats way for a lot of things, ravioli etc. But the dough is so simple to make, and much more satisfying eating something you've made from scratch.

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