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Pierogi – A blog cooking project!

27 Feb

My friends Candis, Dee and I share a blog. We usually blog about whatever each of us wants to. This way we stay connected despite our busy lives and motivate each other to blog often. But sometimes, we like to blog about a common topic. This time the topic we picked was pierogis.
I first heard about pierogis a couple of months ago through a friend. Curiosity got the better of me and I tried it. My family and I instantly fell in love with them.
The common theme between the two times I have made pierogis is that I was wiped out both times. Pierogis are a lot of work. Probably with practice and experience they become easier to make. Nonetheless, they are delicious and will probably be a lot of fun to make with friends.
This time around I knew what not to do and was sure not to do them. So the end result was definitely better.
I have based tonight’s recipe on a combination of many recipes I read on the net for pierogis. Martha Stewart was the biggest inspiration with a wide range of pierogi recipes.
Some of the recipes I have read on the net talk about a pierogi maker. Buy it if you plan to make them often! I should invest in one. It may make the whole process go by faster.
Please don’t let my talk of the amount of work involved discourage you from making them. They are worth the effort. Let me know what you think of my recipe if you do try it.

Here’s the order for making the pierogis:
1. Make the dough and set aside
2. Make the filling and set aside to cool down
3. Roll out the dough, cut out pierogi circles
4. Stuff each pierogi with the filling and seal
5. Boil, then pan fry and serve

1. Pierogi dough:
1 egg
1/4 cup oil
3 tbsp sour cream
1 large red potato – boiled till soft, de-skinned and then mashed till there are no lumps
All purpose flour
Water
1.5 tsps salt
In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add oil and continue whisking. Next add the mashed potato. Whisk some more. Add 1 cup water and salt, and whisk until combined. Slowly add about 2 cups flour, and stir with a wooden spoon to combine. Keep adding flour till a moist dough is formed. Make sure the dough is dry and tough. Add some oil if the dough gets too dry or tough
Turn dough out onto a well-floured surface and continue kneading for 8 to 10 minutes, working in flour as needed. Again, be careful not to add too much flour, as this will toughen dough. The dough should be elastic in texture and no longer sticky. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

2. Pierogi filling:
I came up with an Indian filling for the pierogi using green beans, colored peppers, shrimp and spices. I happened to have these at home and we also happen to love these ingredients a lot.



1.5 cup tightly packed finely chopped colored peppers
1 cup finely chopped green beans
2 cups chopped shrimp (see pic on how I chopped them)
1 tsp chili powder
1/2 tsp haldi (turmeric)
1/2 tsp cumin
1 tsp ginger-garlic paste
1 tsp lime juice
1.5 tbsp olive oil
salt to taste (1 – 1.5 tsp of salt)
Heat a pan. Add the oil. Add the haldi, cumin and chili powder. After about 5-10 seconds add the onions. Mix the onion with the spices. When the onions are transparent add the salt. Mix and then add the shrimp. Cook till the shrimp is done. Do not over cook the shrimp. Turn off the stove and let it cool.

3. Rolling out the dough
On a floured surface, roll out dough to about 1/6 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

4. Stuff each pierogi with the filling and seal
Using a 1 tbsp measuring spoon place a ball of the filling in the center of each dough circle. *Disclaimer: I might have eaten more than my fair share of the filling during this step. I love shrimp. I would marry it and then promptly eat it at the wedding reception*
Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to a plate. Continue this process until all dough circles are filled.

Centering the dough away from the edges in the half of the circle where filling was placed.


Fold to form crescents


Seal the edges tightly


5. Boil, then pan fry and serve
Place pierogi in boiling water in batches. I add a 3-4 tsps of oil to the water to prevent the pierogis from sticking to each other. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Lay them on a platter lined with paper towels. Meanwhile, heat a pan with a table of olive oil and when the oil is hot, pat dry the peirogis and pan fry them for a minute or so till they get a golden crust. Serve with sour cream sauce (recipe below)

Sour cream sauce:
8 tbsps of sour cream
1.5 tbsp of Sriracha sauce
Juice of 1/2 a lime
1 tsp of salt
Mix well and serve in a bowl.

My recipe yielded me 39 pierogis. And I had no pierogi deaths due to drowning this time. Last time, two never made it out of the boiling water because I had rolled out the dough too thin and hadn’t sealed the pierogis well.

Dig in!! They will be gone before you know it.

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1 Comment

Posted by on February 27, 2011 in Dinner

 

One response to “Pierogi – A blog cooking project!

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