Don’t pierogies in pubs totally suck or ho-hum? The dough is tasteless and almost artificial. The filling is bland and you end up burying your pieces in sour cream and bacon. Kind of pointless, eh?
Ummm….One of Canada’s national dishes? https://en.wikipedia.org/wiki/Pierogi
Don’t pierogies in pubs totally suck or ho-hum? The dough is tasteless and almost artificial. The filling is bland and you end up burying your pieces in sour cream and bacon. Kind of pointless, eh?
Ummm….One of Canada’s national dishes? https://en.wikipedia.org/wiki/Pierogi
Pierogi
Servings: 24 Pieces
Ingredients
Dough
- 2-1/2 cups Bread Flour or "00"
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 Whole Egg
- 1 Egg Yolk
- 1 cup Sour Cream
Filling
- 1 X-Large Russet Potato
- 1 cup Diced Sweet Onion
- 1 clove Garlic minced Optional
- 1/2 cup Chedder Cheese Shredded Optional: Blue Cheese
- 2 tsp Sea Salt
- 1 tsp Cayenne Pepper Optional
The Good Stuff
- Season with Old Bay
- Caramelized Onions
- Sour Cream
- Bacon Bits
Instructions
- By Hand:Make your dough. About 50 turns. I leave 1/2 cup of flour on the side. I turn the dough till it loses it's stickiness. By Mixer: Mix on Medium-High for 8 minutes with a dough hook. Tip: - Don't overturn it, you'll develop too much gluten and it won't stretch well. It should feel like playdough.- Set aside and rest covered.
- Boil salted water and cut the potatoes into slices not chunks. When you can poke a fork through the largest of the potatoes. Scoop out and keep water boiling (Use it for cooking).
- Add all other ingredients into the potatoes and mash. I put the filling in a pan and put in the fridge to cool down before handling.
Tip: You can make the filling the day before. - Roll out the dough to 1/8 - 3/16 max. Too thin you could end up making holes and making a mess. Cut your rounds 4" dia.
- Add your filling and make your pierogies.
- I like to cook in batches. Gently place the perogies into the water. After you put them in give the pot a gentle stir in case they are sticking to the bottom or each other. When they float to the top. Take them out.
- Place the perogies on a lightly oiled sheet or what I do is straight into a frying pan to eat.
Master Brad...ya, that flying dog held me captive forever, in the end the eggs never hatched. Grrrr
I had totally forgotten about this, my Portuguese dogs are still in therapy.
Try is with a couple of sprigs of tarragon while you're making the sauce, not too much just enough to…
Looks good
Good catch...I forgot to add the good stuff. Butter. :)