• 10/7 Nat Pierogi Day - 4

    From Dave Drum@1:2320/105 to All on Sun Oct 8 06:15:00 2023
    eMMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pierogi Ruskie (Potato & Cheese Pierogi)
    Categories: Pastry, Potatoes, Cheese, Vegetables, Dairy
    Yield: 27 servings

    2 c (255 g) A-P flour, or more
    1 ts Kosher salt
    3 tb Unsalted butter
    1 lg Egg; beaten

    1/2 lb Waxy or A-P potatoes
    Salt & pepper
    3 tb Unsalted butter
    3 md Yellow onions; fine chopped
    1/2 c Quark, cottage, farmer's
    - cheese or sour cream

    MMMMM--------------------------TO SERVE-------------------------------
    Butter; for pan-frying
    Sour cream; garnish
    Chopped fresh parsley or
    - dill; garnish

    PREPARE THE DOUGH: Add the flour and salt to a large bowl; whisk to
    combine. In a small saucepan, heat 1/2 cup water and the butter over
    medium-high until butter is melted, about 3 minutes. Pour the buttery
    liquid into the flour gradually, stirring it in as you add it. (The
    dough will be quite crumbly and flaky at this point, like a biscuit
    dough.) Stir in the egg until combined then move the dough to a
    lightly floured surface and knead until smooth, 5 to 7 minutes. Cover
    the dough with a dampened towel or plastic wrap and let rest at room
    temp 30 minutes.

    PREPARE THE FILLING: Peel the potatoes and cut in 1" cubes. Add them
    to a large pot, sprinkle with 1 tb salt and cover with cold water by
    about 2". Bring to a boil over high and continue to cook at a simmer
    until potatoes are tender, about 25 minutes.

    While the potatoes cook, prepare the onions: In a large skillet, melt
    the butter over medium-high. Add the onions, season generously with
    salt and pepper, and cook, stirring occasionally, until golden-brown
    and softened, about 12 minutes. Set aside about 1 cup of onions for

    Transfer the cooked potatoes to a colander to drain, then transfer to
    a medium bowl with the onions. Add the cheese, stir to combine, season
    generously with salt and pepper, then let cool.

    Bring a large pot of heavily salted water to a boil over high heat.

    PREPARE THE WRAPPERS: Cut the dough into two even pieces. (You'll
    want to leave one piece under the towel to stay moist while you work
    with the other piece.) You'll also want a small bowl of flour, a
    small bowl of water and a towel handy for keeping your hands clean.
    Dust some flour onto a baking sheet (for holding the pierogi) and
    your work surface, then roll out one portion of dough until 1/8"
    thick. Using a 3" cookie cutter or inverted glass, punch 12 to 15
    disks of dough. (Save and refrigerate the scraps to boil as a rustic
    pasta, in soup or another use.)

    ASSEMBLE THE PIEROGI: Working with one disk at time, spoon a scant tb
    of filling onto the middle of it. Fold the dough in half to enclose
    the filling, bringing the edges together to form a crescent. Pinch
    the two sides together at the top, then work your way down both
    sides, pinching the dough over the filling and pushing in the filling
    as needed, making sure the potato mixture does not break the seal. If
    needed, you can dip your fingertip into water and moisten the dough
    in spots as needed to help the two sides adhere together.

    To form a rustic pattern on the curved seal, pinch the rounded rim
    underneath using your pointer finger and middle finger and press an
    indentation on top with your thumb, working your way along the rounded
    rim. Transfer to the prepared baking sheet.

    Repeat with remaining disks, then repeat the entire process with the
    remaining portion of dough. YourCOll want to work fairly quickly, as the
    pierogi can be harder to seal if they start to dry out. (If cooking
    the pierogi at a later point, transfer them on the baking sheet to the
    freezer until frozen solid, then transfer the pierogi to a resealable
    bag and freeze.)

    To cook the pierogi, add a single layer of pierogi to the pot of
    boiling water. Let them cook until they rise to the surface, about 2
    minutes, then cook another 2 to 3 minutes until puffy. (With frozen
    dumplings, you will need to increase the cooking time by a couple of
    minutes.) Use a slotted spoon to transfer cooked dumplings to a
    colander to drain, then boil remaining dumplings.

    If you want to pan-fry your pierogi, working in batches, melt 1 to 2
    tablespoons of butter in a large skillet over medium-high until
    crackling. Add a few boiled pierogi in a single layer to avoid
    overcrowding, and cook until crisp and golden, 1 to 2 minutes per
    side. Repeat with remaining pierogi, adding butter as needed.

    Serve hot. Top with any browned butter from the pan, warmed reserved
    onions, sour cream and herbs.

    Recipe from: Bar Prasowy

    Adapted by: Amelia Nierenberg

    Yield: 24 to 30 pierogi

    RECIPE FROM: https://cooking.nytimes.com

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