Welcome to Episode 2 of the nom! nom! nom! blog cooking show! In this episode Jim and I pay homage to our homelands and make our favorite starch-filled treat– pierogi! Here’s a little grammatical side note: the word pierogi is the plural, the singular is actually pierog.
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Potato-filled pierogi is about as classic as it gets.
Dried plum-filled pierogi may sound strange, but they are tangy, sweet and complex, a family favorite.
For this recipe, one of the fillings fills the whole batch of dough, so if you want to make both you will need to double the dough recipe. If you make both, also be sure to keep tabs on which one is which, you don’t want to sautee your sweet pierogi with onions!
Yields: 30 pierogi
1 tbsp. ground flaxseed
2 tbsp. water
2 cups flour
1/2 teas. salt
2 tbsp. oil
1 cup water
In a small bowl, combine flax with 2 tbsp of water. Whisk and let sit to thicken. In a large bowl, combine flour and salt. Make a well in the flour and add the oil, water and flax mixture. Mix until well combined, kneading on a clean surface until a nice dough comes together.
Roll out dough to 1/16 inch thickness and cut into 3 inch circles using a biscuit cutter or the mouth of a tall drinking glass. You will need to reknead the scraps and roll them out to cut out all 30 pieces of dough. Fill with prepared filling, scooping 1–2 tablespoons of filling onto one side of the dough circles. Fold over dough and pinch to seal. Submerge sealed pierogi in boiling water for 2–3 minutes, until they float, and remove.
If freezing, place in a single layer on a wax paper lined cookie sheet and freeze for several hours until frozen. Remove and put frozen pierogi in a freezer bag. Good for up to 6 months. If cooking after boiling, sautee pierogi in melted margarine (and onions, if savory pierogi) until lightly browned and crisp on the bottom. Flip over and let the tops cook lightly. Serve savory pierogi with sour cream and spring onions or chives. Sprinkle sweet pierogi with powdered sugar.
Potato filling: (fills 30 pierogi)
2 large potatoes– Red or Yukons (not too starchy, but not too creamy)
1 tbsp. light miso (optional)
3–4 tbsp. margarine
1/4 cup roasted garlic or 3 cloves raw garlic, minced
2 tbsp. minced raw onion
milk as needed
Peel, chop and boil potatoes in water until soft when pierced with a fork. Drain water and add miso, margarine, garlic and onion. Mash ingredients together with a potato masher, adding milk as needed, until mixture is mixed through. Potatoes should be well blended, but not too creamy, they need to able to hold up in the dough. Let cool before using.
Dried Plum Filling: (fills 30 pierogi)
2 cups dried plums (prunes)- can also use dried apricots
1 cup water
1/3 cup sugar
1 tbsp. lemon juice
1 cinnamon stick
Chop dried plums into small pieces. Combine in a saucepan with water, sugar and lemon juice until well combined. Add cinnamon stick and cook over medium heat, stirring often, until water is almost completely absorbed, about 20 minutes. Remove cinnamon stick and transfer mixture to a small bowl. Let cool before using.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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