pierogis

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   Wonder woman got me a pierogi press for Christmas (as requested) so this morning I made a batch of pork pierogis.

Dough:

300g AP flour
20g melted margarine
1 egg
125ml boiling water
1/2 t. salt

Combine; knead 8 minutes.

Filling:

1 lb. roasted pork, coarsely ground
1 egg
1 C. meat broth
1 medium onion, finely diced
salt and pepper

Roll dough out thin. Cut into circles with large cookie cutter. Place dough on press, fill with about 2 t. filling, edge with egg/water mixture, seal. Boil until pierogis float, remove then fry in margarine/olive oil mix. Serve with sour cream.

I really liked them. Trace and Nick not so much. Next up potato/cheese filling.

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Tom Kurth Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251	Post Options Post Reply Quote Tom Kurth Report Post Thanks(0) Quote Reply Topic: pierogis Posted: 31 December 2018 at 09:57
	Wonder woman got me a pierogi press for Christmas (as requested) so this morning I made a batch of pork pierogis. Dough: 300g AP flour 20g melted margarine 1 egg 125ml boiling water 1/2 t. salt Combine; knead 8 minutes. Filling: 1 lb. roasted pork, coarsely ground 1 egg 1 C. meat broth 1 medium onion, finely diced salt and pepper Roll dough out thin. Cut into circles with large cookie cutter. Place dough on press, fill with about 2 t. filling, edge with egg/water mixture, seal. Boil until pierogis float, remove then fry in margarine/olive oil mix. Serve with sour cream. I really liked them. Trace and Nick not so much. Next up potato/cheese filling.
	Best, Tom Escape to Missouri

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 31 December 2018 at 13:42
	You're in trouble now, Tom. A toy like that begs to be played with---and played with---and........ My problem with all of those related dumplings is that I'm rolling-pin challenged. It isn't the filling & folding that gets me, it's rolling out the dough in the first place. A shame, cuz I love 'em all, no matter the ethnic origins. When you make the potato/cheese version, one variant you might like is to do the frying in sage butter. Brings an extra flavor profile we find very appealing.
	But we hae meat and we can eat And sae the Lord be thanket

Tom Kurth Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251	Post Options Post Reply Quote Tom Kurth Report Post Thanks(0) Quote Reply Posted: 01 January 2019 at 06:50
	I don't have a real problem with rolling pins (at least since I discovered the use of sleeves), but I am giving a thought to using the pasta roller if this turns into too big of a habit.
	Best, Tom Escape to Missouri

Tom Kurth Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251	Post Options Post Reply Quote Tom Kurth Report Post Thanks(0) Quote Reply Posted: 01 January 2019 at 06:55
	Trying a potato/cheese filling today: 1# russet potatoes, boiled and mashed 8 oz. small curd cottage, rinsed and drained 2 T. onion, diced and cooked until transparent in margarine 8 oz. shredded Colby cheese We'll see what happens.
	Best, Tom Escape to Missouri

Tom Kurth Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251	Post Options Post Reply Quote Tom Kurth Report Post Thanks(0) Quote Reply Posted: 01 January 2019 at 07:06
	And an egg. Forgot the damn egg.
	Best, Tom Escape to Missouri

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 22 January 2019 at 11:14
	I love pierogi - the more home-made, the better! My favourites are the cheese (cheddar) and mashed potato, but I'm open to trying anything.
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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 22 January 2019 at 11:16
	I forgot to mention: tossing them in a melted butter/fried onion combination is really, really good...even better when fried in the same "onion butter" for breakfast the next morning!
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