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Picture from todaysnest Image credit: Sam Henderson |
Pierogi
“The Pierogi
or Perogi is similar to ravioli.
However, the filling typically involves a mashed potato base and then
other things are added after that. The
one I remember the most from my childhood in the Midwest was potato,
caramelized onion and cheddar cheese.
There are many variations out there as you might imagine. In fact, as they have grown in popularity,
more "American" versions have appeared including bacon and
jalapeno. They are gone in just a couple
of bites, but they are really good bites.” Sam Henderson.
Ingredients:
For
the dough:
2 cups all
purpose flour
2 eggs
1 tablespoon
sour cream
½ cup water
Butter or oil
for sautéing
For the filling:
2 cups diced
potato (about 1 inch cubes)
1 tablespoon
butter
1 tablespoon
olive oil
⅓ cup finely
diced onion
½ teaspoon
finely minced garlic
½ teaspoon
thyme
1 cup finely
shredded cabbage
1½
tablespoons grated Parmesan cheese
1 teaspoon
chopped flat-leaf parsley
Salt and
pepper, to taste
Preparation:
Place the potatoes in a
large saucepan and fill with enough cold water to just cover.
Cook over medium high
heat for 15-20 minutes until soft, but not mushy.
While potatoes are
cooking, melt butter and olive oil in sauté pan over medium heat.
Add onion, garlic, and
thyme. Cook until onions are soft and translucent (about 2 minutes).
Add cabbage and cook an
additional 7-9 minutes until cabbage starts to brown.
Lower the heat to low
and cook an additional 20 minutes until the cabbage and onion are soft
and
caramelized.
When the potatoes are
finished drain them thoroughly and pat them dry with a paper towel.
Place the potatoes,
onion/cabbage mixture, cheese, and parsley in a bowl and mash them.
Add salt and pepper to
taste.
Set the filling aside to
cool while you make the dough.
In a large bowl, combine
flour, sour cream, and ¼ cup of the water.
Mix the eggs in one at a
time.
Add about half of the
remaining water… more as necessary until mixture comes together.
Place dough on lightly
floured surface and knead with your fingertips, lifting and dropping the
dough
on the counter.
You should knead (dusting
with flour as necessary) until dough is smooth on the outside and
slightly
sticky when poked (about 5 minutes).
Loosely wrap in plastic
wrap and set aside to rest for at least 20 minutes.
While it is resting,
bring large pot with water to boil over high heat.
When dough is ready turn
it out onto a lightly floured surface and roll about ⅛ inch thick.
Cut out circles with a
cookie cutter or drinking glass.
Place a small amount of
filling in the center of the disc and fold over to form a semi-circle.
Press the edge together
with your fingertips and then mark with the end of a fork.
Drop the Perogi into the
boiling water.
When they begin to float
to the top, cook them for an additional 3 or 4 minutes.
Drain the Perogi.
Sauté the Perogi in
butter or olive oil over medium heat until slightly browned on both sides.
Serve with sour cream
and garnish with chopped parsley.
Enjoy this amazing
recipe and many more at todaysnest
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