The Daring Cooks Challenge - Aug 10 - Pierogi

The August 2010 Daring Cooks' Challenge was hosted by LizG of Bits n' Bites and Anula of Anula's Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

The World of Pierogi. That was the title for the August DC challenge. I had never heard of pierogi before this. But on reading more, it didn't seem so alien. Pierogi are boiled or baked dumplings stuffed with various fillings. Everyone loves dumplings! I am no different. I was quite excited about this challenge as I'd never tried making dumplings at home before! Even though we do have fried Indian dumplings, I was keen to try the Russian style ones....as my expertise in East-European cuisine was limited to Russsian salad. 

 Well, I guess my inexperience with dumplings triumphed over my attempt to make them! All went fine in the begining. The rolling of the dough, making the stuffing, shaping the dumplings and sealing them.....it all seemed effortless. I was quite impressed with myself. Until I put them into the boiling water! That is when it all went wrong and each of my pierogi opened up!

I was quite disappointed and didn't want to take a chance with the rest of the pierogi, so I just placed them on a greased baking tray, brushed them with some butter and baked them. The results were much better. Not perfect, but decent! I served the Russian-style potato pierogi drizzled with some cream-pesto sauce. I must say that it went really well with it. I had also stuffed a few pierogi with some left-over apple pie stuffing (already cooked). Served that topped with some whipped cream, and sprinkled with some cinnamon powder. Both of us just loved it! Maybe even more than the savoury ones.    

Maybe I rolled my dough out too thin, maybe it was too soft, or maybe I put too much stuffing into it. I don't know what went wrong, but this month's DC challenge was most definitely a challenge for me, and I hope they come out well the next time I try, which I will for sure! 

For about 30 pierogi:

Dough Ingredients:

2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour 

1 large egg (I used egg replacer powder)

1 teaspoon salt 

About 1 cup (250 ml) lukewarm water

Filling Ingredients: 

3 big potatoes, cooked & mashed (1 1/2 cup instant or leftover mashed potatoes is fine too) 

1 cup cottage cheese, drained 

1 onion, diced & sauteed in butter until clear 

1 tablespoon cream

1 tablespoon butter, melted 

1/4 teaspoon salt 

pinch of pepper to taste

Directions:

1. Combine all the ingredients for the filling. Put into a bowl, cover and set aside in the fridge until you have to use it.

2. Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm at a time. Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You're aiming for soft dough. Let it rest 20 minutes.

3. On a floured work surface, roll the dough out thinly (1/8” or about 3 millimeters) cut with a 2-inch (5 cm) round or glass. Spoon a portion (teaspoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.

4. Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more ( usually about 5 minutes). Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the water.

5. Serve immediately preferably with crème fraiche or fry. Cold pierogi can be fried. Boiled Russian pierogi can be easily frozen and boiled taken out straight from the freezer.

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