I've always want to make this Polish dumplings from when i first saw them a few years ago in a cookbook. Well what more of a perfect day to make them than today 'national pierogi day'. Pierogies are kind of in between a pasta and a dumpling. Traditionally they do not use eggs, but in some houses in Poland they do. There are so many variations to this tasty treat you can really play around with it.
These delicious dumplings are great for any time of the day. And pierogies are only limited to your imagination. They can be sweet or savory and can either be boiled, fried or baked (depending on how your feeling). They dough can also be flavored as well using fruit juices.
Pierogies are very cheap to make as they do not use alot of ingredients and they can be frozen so you can make a big batch even when your on a budget and that's the type of cooking i love!
These delicious dumplings are great for any time of the day. And pierogies are only limited to your imagination. They can be sweet or savory and can either be boiled, fried or baked (depending on how your feeling). They dough can also be flavored as well using fruit juices.
Pierogies are very cheap to make as they do not use alot of ingredients and they can be frozen so you can make a big batch even when your on a budget and that's the type of cooking i love!
Ingredients:
Dough
1 1/2 Cups Plain Flour
1/2 teaspoon Salt
6 Tablespoons Boiling Water
2 Tablespoons Cold Water
1/4 teaspoon Olive Oil
1/4 teaspoon Turmeric (optional)
Filling
1 Potato, peeled and cubed
1/4 Cup Peas
1 teaspoon Curry Powder
1/4 teaspoon Turmeric
1/4 Onion, sauteed until soft
Burnt Butter Sauce
1/4 Cup Butter
A few Oregano leaves (maybe 10 to 12)
a squeeze of Lemon Juice
Method:
Create your filling but placing the potato and peas into a pot of water and bringing to the boil, cook until tender. Drain and Mash well, add curry powder, turmeric and onion, mix well until fully combined.
To make the dough, pour flour and salt into your thermocook and pulse for 3 secs. Add boiling water and mix until a crumbled dough appears. leave for 5 mins. Add cold water and mix for 10 sec on speed 4, it will still resemble a small lumps. Leave for 15 mins. Add oil and mix until combined. Turn dough onto your bench top and knead for 5 to 10 mins until dough is soft and smooth. Now the dough is ready to roll out. Roll out the dough on a floured surface until you reach the thickness of 2-3 mm. Cut circles of the dough out using a cup (i used a pint glass). Place some of the filling into the middle of the disc and fold in half to create the pierogi. Collect the scraps of the dough and repeat rolling, cutting and filling until all the dough is used. Place onto a piece of baking paper whilst you make the butter sauce.
To make the burnt butter sauce add the butter to a frying pan, Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary, add the oregano leaves and a squeeze of lemon juice (this stops the butter cooking further) and remove from heat. Place 3-4 pierogies into a pot of boiling water until they float (3-4 mins), then put the pierogies into the burnt butter sauce to coat before serving.
Note: If you don't have a thermocook, just use your hands to mix or a kitchen-aid with the mixer attachment.
Tip - To make sweet pierogies, omit half the boiling water for milk and fill with berries and sugar or strawberry mousse.
Dough
1 1/2 Cups Plain Flour
1/2 teaspoon Salt
6 Tablespoons Boiling Water
2 Tablespoons Cold Water
1/4 teaspoon Olive Oil
1/4 teaspoon Turmeric (optional)
Filling
1 Potato, peeled and cubed
1/4 Cup Peas
1 teaspoon Curry Powder
1/4 teaspoon Turmeric
1/4 Onion, sauteed until soft
Burnt Butter Sauce
1/4 Cup Butter
A few Oregano leaves (maybe 10 to 12)
a squeeze of Lemon Juice
Method:
Create your filling but placing the potato and peas into a pot of water and bringing to the boil, cook until tender. Drain and Mash well, add curry powder, turmeric and onion, mix well until fully combined.
To make the dough, pour flour and salt into your thermocook and pulse for 3 secs. Add boiling water and mix until a crumbled dough appears. leave for 5 mins. Add cold water and mix for 10 sec on speed 4, it will still resemble a small lumps. Leave for 15 mins. Add oil and mix until combined. Turn dough onto your bench top and knead for 5 to 10 mins until dough is soft and smooth. Now the dough is ready to roll out. Roll out the dough on a floured surface until you reach the thickness of 2-3 mm. Cut circles of the dough out using a cup (i used a pint glass). Place some of the filling into the middle of the disc and fold in half to create the pierogi. Collect the scraps of the dough and repeat rolling, cutting and filling until all the dough is used. Place onto a piece of baking paper whilst you make the butter sauce.
To make the burnt butter sauce add the butter to a frying pan, Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary, add the oregano leaves and a squeeze of lemon juice (this stops the butter cooking further) and remove from heat. Place 3-4 pierogies into a pot of boiling water until they float (3-4 mins), then put the pierogies into the burnt butter sauce to coat before serving.
Note: If you don't have a thermocook, just use your hands to mix or a kitchen-aid with the mixer attachment.
Tip - To make sweet pierogies, omit half the boiling water for milk and fill with berries and sugar or strawberry mousse.
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