Sunday, September 12, 2010

Potato and Mushroom Pierogies with Roasted Apples

Potato and Mushroom Pierogies with Roasted Apples

Potato Pierogi Ingredients:

* 4 large eggs, plus 1 egg for egg wash
* 1/2 cup (1 stick) melted unsalted butter, cooled
* 1/2 cup sour cream
* 1 teaspoon salt
* 5 cups all-purpose flour, plus more for dusting


* 1 pound potatoes, peeled and cubed
* 2 tablespoons unsalted butter, plus more for sautéing
* 1 large leek
* 10 ounces mushrooms, finely chopped
* 4 sprigs fresh thyme
* Kosher salt and freshly ground black pepper
* 1 cup heavy cream
* Chopped fresh flat-leaf parsley, for garnish
* Roasted Apples, recipe follows


To make the pierogi dough:
Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands, if it’s too sticky, add a bit of flour; if it’s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the pierogi dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.

To make the filling:
Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog.

Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn’t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the pierogi dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.)

Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream.

Roasted Apples:

  • 3 Gala apples, peeled, cored, and coarsely chopped
  • 3 Golden Delicious, peeled, cored, and coarsely chopped
  • 1 lemon, juiced
  • 2 cinnamon sticks
  • 1/4 cup sugar
  • Pinch salt
  • 2 tablespoons unsalted butter
Preheat the oven to 400 degrees F.
Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Bake until the apples are roasted and soft, about 30 minutes. The potato pierogi is ready to serve with the chunky apple sauce either hot or chilled. Enjoy !

Potato Pierogi 1

Potato Pierogi 1
A nice potato pierogi recipe to try !
Potato Pierogi Ingredients

*1 egg
*2 heaping tablespoons sour cream
*1 cup milk
*1 cup water
*4 1/2 to 5 cups all-purpose flour
*4 tablespoons unsalted butter, melted
*2 tablespoons cornmeal
*5 pounds baking potatoes, peeled and quartered (about 10 medium potatoes)
*1/4 pound unsalted butter (1 stick), melted
*2 ounces (about 1/2 cup) cheddar cheese, grated
*4 ounces cream cheese
*Coarse salt and freshly ground black pepper, to taste

Potato Pierogi Instructions

1. In a medium bowl whisk the egg. Add the sour cream and whisk until smooth. Add the milk and water and whisk until combined. Slowly add about 3 cups of flour and stir to combine with a wooden spoon.

2. Turn dough out onto a well floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in to it. Continue kneading for about 8 to 10 minutes working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling.

3. Cook potatoes in salted boiling water until fork-tender. Drain and mash with a potato masher. Add melted butter and cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat and bring to a boil. Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking.

4. On a floured surface, roll out dough to about 1/8" thick. Using a glass or cookie cutter measuring 2 1/2" diameter cut out as many circles as possible. Gather scraps together and reroll, and continue cutting.

5. Form filling into 1 1/2" balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

6. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with melted butter. Remove potato pierogi from pot and transfer to platter to prevent sticking. The potato pierogi is ready to serve immediately...enjoy it !

Potato Pierogi

Potato Pierogi
Potato Pierogi Ingredients
* 2 1/2 pounds all-purpose flour
* 1/4 pound cream cheese
* 1 egg
* 3/4-ounce salt
* 2 cups warm water
* 5 pounds potatoes, peeled and boiled
* 2 onions, chopped and sauteed
* 1/2 pound cream cheese
* 1/4-ounce paprika
* 1-ounce garlic powder
* 1 1/2 ounces salt
* 1/4-ounce black pepper
* 2 tablespoons butter
* 1 onion, chopped
In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.

Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.

Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.

Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.

Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp. The potato pierogi is ready...enjoy the potato !