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FILLING FOR POLISH DUMPLINGS Recipe

  • 34servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. MEAT FILLING FOR POLISH DUMPLINGS:

  2. 1/4 pound (93 percent lean) ground beef

  3. 1/4 pound ground pork

  4. 2 tablespoons minced fresh parsley leaves

  5. 1 tablespoon minced fresh chives

  6. 1 large egg white , lightly beaten

  7. 1/4 teaspoon salt

  8. Pinch ground black pepper

  9. Mix all of the ingredients together in a medium bowl until uniformly combined. Use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

  10. mushroom FILLING FOR POLISH DUMPLINGS:

  11. Rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings.

  12. 12 ounces white mushrooms , wiped clean and quartered

  13. 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)

  14. 1/2 ounce dried porcini mushrooms , rinsed and minced

  15. 2 tablespoons sour cream

  16. 1 tablespoon minced fresh parsley leaves

  17. 1. Pulse the white mushrooms in a food processor until finely chopped, about 15 pulses; transfer to a bowl and set aside. Melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Stir in the processed mushrooms, porcini mushrooms , and 1/4 teaspoon saltCover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes.

  18. 2. Uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes.

  19. 3. Add the reserved chopped caramelized onionsStir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. Transfer the mixture to a bowl; cool slightly. Stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

  20. potato AND cheese FILLING FOR POLISH DUMPLINGS:

  21. 1 cup, enough to fill

  22. 32 to 34 dumplings.

  23. While we prefer the flavor and texture of farmer's cheese here, an equal amount of ricotta cheese can be substituted. Use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. Rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings.

  24. 1 medium russet potato (about 9 ounces), peeled and sliced

  25. 3/4 inch thick

  26. salt

  27. 1/4 cup reserved chopped caramelized onions (see step 3 of Polish Dumplings, related)

  28. 1 1/2 ounces cheddar cheese , shredded (about 1/3 cup)

  29. 1 1/2 ounces farmers cheese (about 1/4 cup) (see note)

  30. 1 tablespoon unsalted butter

  31. ground black pepper

  32. INSTRUCTIONS

  33. 1. Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon saltBring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.

  34. 2. Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onionsStir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

Instructions Jump to Ingredients ↑

  1. POLISH DUMPLINGS (PIEROGI):

  2. Makes 32 to 34 dumplings, serving 4 to 6.

  3. Assemble the pierogi within a few hours of preparing the dough—otherwise the dough will be too dry to work with. We found that the dough scraps can be rerolled out just once; further rerolling turns the pierogi very tough. The filling and assembly steps for pierogi are the same as for empanadas; see illustrations below. A wire spider comes in handy when boiling the pierogi. If the caramelized onions cool off too much by the time you’re serving the pierogi, reheat them in a microwave-safe bowl on 100 percent power for about 30 seconds.

  4. INGREDIENTS Pierogi Dough 2 cups (10 ounces) unbleached all-purpose flour , plus extra for the work surface 1/2 teaspoon salt 1 large whole egg 1 large egg yolk 1 tablespoon vegetable oil 4 - 6 tablespoons cold water 4 tablespoons (1/2 stick) unsalted butter , for sautéing the pierogi Caramelized Onions 4 tablespoons (1/2 stick) unsalted butter 3 large onions , halved and sliced thin Salt 1 recipe Filling for Polish Dumplings (see related recipes)

  5. Sour cream (for serving)

  6. INSTRUCTIONS 1. FOR THE PIEROGI DOUGH: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn’t ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water). The dough should feel very soft and malleable.

  7. Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.

  8. FOR THE CARAMELIZED ONIONS: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook until very soft and well browned, 15 to 20 minutes. Measure out 1/4 cup of the onions, chop them fine, and reserve them for one of the fillings (see related recipes). Cover the pan of caramelized onions to keep warm.

  9. Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16 inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside. Following the illustrations below, fill, shape, and crimp the pierogi using roughly 1 teaspoon of the filling per dough round; transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough rounds.

  10. Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps. (The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; when completely frozen, the pierogi can be transferred to a zipper-lock bag to save space in the freezer. Do not thaw before boiling.)

  11. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.

  12. While the second batch of dumplings is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.

  13. Note: Making Dumplings:

  14. Place about 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush.

  15. Fold the dough in half over the filling, making a half-moon shape.

  16. Pinch the seam along the edge to secure.

  17. Crimp the seam using the tines of a fork. If the fork becomes sticky, quickly dip it in flour.

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