I am a proud Irish, Polish woman, and this week, my heritage
was officially put to the test. At the farmer’s market (yes, I went again!), my
husband insisted we buy: potatoes, onions, and Brussels sprouts. I obliged unknowing
as to what was the next step. Not even a breath away from the farmer’s market,
he says to me, “I am craving homemade pieorgi with a side of Brussels sprouts
for dinner this week.” What?! So, I searched and found what I believe to be the
perfect pieorgi recipe. The Brussels sprouts were easy, but I will go ahead and
post that recipe too. Best of luck to anyone whose friend or partner decides to
put your heritage to the test!
Pieorgi Recipe Courtesy of www.kingarthurflour.com
2 cups unbleached all purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup butter, room temperature
Filling
1 cup warm mashed potato
1 cup sharp cheddar cheese, shredded
To finish
1/4 cup butter
2 large shallots, diced; OR one medium onion, thinly
sliced
Directions
1)
To make the dough: Mix together the flour and
salt. Add the egg to the flour and combine. The dough will be quite clumpy at
this stage.
2)
Work in the sour cream and soft butter until the
dough comes together in a slightly rough, slightly sticky ball.
3)
Using just your fingertips, knead and fold the
dough without adding additional flour until the dough becomes less sticky but
still quite moist.
4)
Wrap the dough well in plastic wrap and
refrigerate for 30 to 60 minutes, or up to 48 hours.
5)
To make the filling: Combine the warm mashed
potato and cheese. Stir and mash until the cheese is melted and the filling is
cool to the touch. Taste and adjust the seasonings with salt and pepper.
6)
To fill the pierogi: Roll half the dough
1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat
with the other half of the dough. Save the scraps; these can be snipped into
small pieces and added to simmering soups.
7)
Place 2 teaspoons of filling on each round of
dough. Gently fold the dough over, forming a pocket around the filling. Pinch
the edges of the pierogi to seal, then seal again with the tines of a fork.
8)
At this point the pierogi can be frozen for up
to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling
salted water. Only cook about 10 pierogi at a time, so that they have room to
float without sticking. When the pierogi float after about 10 minutes, they're
done.
9)
Sauté the shallots or onion in the butter i a
large skillet until the onion begins to brown. Add the drained pierogi and cook
until browned and crisped. Serve hot with additional sour cream, applesauce, or
other condiments.
10)
Yield: 1 to 2 dozen pierogi, depending on size
Roasted Brussels
Sprout
1.
Preheat oven to 400 degrees
2.
Place approx. 1 lb of fresh Brussels sprouts,
loose leaves and stems removed, on a rimmed baking sheet.
3.
Toss with 2 tbsp. of olive oil and season with
salt, pepper, and garlic powder
4.
Bake for 35-40 minutes, shaking occasionally
5.
Add salt and pepper to taste, and serve warm
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