Pierogi

Sour Cherry Pierogi Recipe 

Who doesn’t love to treat themselves to a deliciously sweet meal every now and then? This Eastern European delight is a modern twist to a classic pierogi (ravioli) recipe, which is fresh and ideal for warm summer nights.

RELATED: Roasted Beet Borscht Recipe

Ingredients

Dough:

2 cups flour

1/4 tsp salt

1/2 tsp sugar

3 tbsp oil

1/2 cup water

Filling and sauce:

1 jar cherries in juice

1-2 tbsp sugar

1.5 tbsp cornstarch

1/4 tsp cinammon

Mint leaves and whipped cream as topping

Method

  1. To make the dough, mix flour, salt, oil and water into a medium-sized bowl. Then simply cover the dough in a plastic wrap, and allow it to rise.
  2. For the sauce and filling, pour the cherries and juice through a sieve and into a saucepan. The strained cherries should have their own bowl, and set them aside to use as the pierogi filling.
  3. Add one tablespoon of sugar (or slightly more if you prefer a sweeter filling), then add the cornstarch, cinnamon, and juice into a pan and stir. Heat the cherry juice, and stir until it thickens. Remove from heat, and leave it aside to cool.
  4. Prepare the dough for the pierogi and kneed on a lightly floured surface. Remove a walnut-sized piece from the dough, then flatten with a rolling pin to create a small circle.
  5. Place 3-4 drained cherries in the centre of the dough, then press edges together with your fingers (or use a fork).
  6. Bring a large pot of water to boil, then cook 4-5 pierogi at a time so they don’t overlap. Cook until they begin to float, then remove and let them cool down. Serve with mint leaves or a generous serving of your favourite whipped cream over the top.

Image and Recipe via Vegalicious

November 24, 2014

Easy Pierogi Recipe

Pierogi is a traditional Polish dumpling dish. The dumplings can savory – stuffed with meat, or cheese and potato – or sweet. Here, I’m focusing on the cheese and potato pierogi, often called ‘ruskie’, or Russian, pierogi. They’re a cheap and relatively easy meal to make, and the product can be frozen for reheating in the future. Serve boiled or pan-fried.

Makes 40 dumplings

Ingredients

Filling

1 lb potatoes (red potatoes work best)

8 oz Farmer’s Cottage Cheese

4 onions

4 oz butter

Dough

2 ½ All-purpose flour

1 egg, lightly beaten

½ cup warm water

Salt to season

Serve with dill and sour cream

Method

  1. Cut the potatoes into quarters, place in a large pan of salted water and bring to the boil. Cook until tender. Drain the water and place potatoes in a large bowl. Mash until smooth.
  2. Melt butter in a large skillet over medium-high heat. Add onions, cook until golden, stirring when necessary.
  3. For the dough, pour flour into large mixing bowl, add a pinch of salt. Combine egg and warm water with flour, adding more water if needed. The dough should not be sticky. Place dough on a lightly floured surface and knead until smooth and elastic. Divide dough into three parts, place in a bowl and cover with plastic wrap. Set aside for 15 minutes to rest.
  4. While the dough is resting, add cottage cheese to mashed potatoes and stir in a quarter of the onion-butter mixture. Mix well using clean hands. Season with salt and pepper.
  5. Dust work surface with flour and roll out dough until paper thin. Using a 3.5 inch pastry cutter, cut as many dough circles as possible (it should be around 8). Place a tablespoon of potato mixture in the center of the circle. Using a pastry brush dipped in water, brush around the edge of the circle and fold over to enclose filling. Make sure there are no air pockets.
  6. Bring a large saucepan of salted water to the boil. Cook pierogi in batches of 4, for 3 minutes, or until they rise to the surface. Remove with a slotted spoon to drain  excess water.
  7. Reheat the rest of the onions in the skillet, add pierogi and lightly fry until golden and crisp on the outside. Serve with dill and sour cream, if desired.
July 28, 2014