Posted by: Jonjon | May 16, 2009

Pierogi (Polish Dumplings) 8/10




Pierogi (Polish Dumplings) 8/10

http://allrecipes.com/Recipe/Pierogi-Polish-Dumplings/Detail.aspx

INGREDIENTS (Nutrition)
* Sauerkraut Filling:
* 2 teaspoons butter 9g
* 1 tablespoon and 2-1/4 teaspoons chopped onion 20g
* 1/2 cup sauerkraut, drained and minced 70g
* salt and pepper to taste
* Potato Filling:
* 1 tablespoon butter 15g
* 2 tablespoons and 2 teaspoons chopped onion 30g
* 2/3 cup cold mashed potatoes 140g
* 1/4 teaspoon salt 2g
* 1/4 teaspoon white pepper 0.8g
* Dough:
* 1 egg
* 1/3 (8 ounce) container sour cream 75g
* 1 cup all-purpose flour 125g
* 1/8 teaspoon salt 0.5g
* 1 teaspoon baking powder 5g

DIRECTIONS
1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
5. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Conclusion
The dough was not bad. Although it had no flavor after boiling, it had none of that floury taste. It fitted well with the potato filling, which was mildly salty and peppery, with not much hint ofbutter. I quite like the dough for some reason, despite it’s tastelessness. The texture lacked gluten, more just like a skin to wrap filling in.

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