PIEROGI FILLINGS RECIPES RECIPES

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PIEROGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Pierogi recipe - Recipes and cooking tips - BBC Good Food image

Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots

Provided by Olia Hercules

Categories     Lunch, Side dish, Starter

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Number Of Ingredients 12

1 tbsp sunflower oil
2 shallots , finely chopped
150g sauerkraut , finely chopped
150g hispi (sweetheart) cabbage , shredded
1 large egg , lightly beaten
½ tbsp vegetable oil
350g plain flour , plus extra for dusting
vegetable oil , for frying
2 shallots , finely sliced
plain flour , for dusting
45g butter
60ml soured cream

Steps:

  • First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
  • To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
  • Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
  • To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
  • Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
  • Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
  • Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.
  • Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
  • Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.

Nutrition Facts : Calories 403 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.6 milligram of sodium

PIEROGI RECIPE - BBC FOOD



Pierogi recipe - BBC Food image

These Polish dumplings are the real deal and surprisingly simple to make. Serve sprinkled with crisp fried onions.

Provided by Rafael Paszenda

Prep Time 2 hours

Cook Time 1 hours

Yield Makes 30

Number Of Ingredients 13

50g/2oz dried mushrooms
250g/9oz ready-made sauerkraut (available in jars from larger supermarkets)
40g/1½oz butter
250g/9oz floury potatoes, such as Maris Piper, cut into pieces
3 tbsp olive oil
1 medium onion, finely diced
250g/9oz half-fat cottage cheese
250g/9oz self-raising flour, plus extra for dusting
1 tsp salt
1 tbsp vegetable oil
150ml/5fl oz warm water
300ml/10½fl oz soured cream
small handful fresh dill, to garnish

Steps:

  • For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour.
  • Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well.
  • Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms.
  • Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.
  • For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool.
  • Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish.
  • For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.
  • Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
  • When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside.
  • To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter.
  • Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.
  • Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface.
  • To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill.

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