It's time for the Secret Recipe Club again! Each month, we're paired with another blog (secretly). This month, I got Learning Patience. Corey's got a bunch of tasty recipes - Chik-Fil-A Bites, Guacamole de Frutas, and Mexican Sweet Potato Fries, for example. I chose to make her pierogies. Over Memorial weekend, we went to Knoebel's and ate some pierogies for the first time. Maybe it was the hunger, but we both really enjoyed them. So, when I saw this recipe, I knew I had to give it a try! I'm certainly glad I did! James and I both liked these pierogies. I mostly followed Corey's dough recipe - just changed out the water for milk and half the flour to whole wheat. I also halved the recipe since I didn't have a lot of filling available.
Yield: 12 pierogies
|4 ounces||cheese||I used 1 ounce Parmesan and 3 ounces cheddar.|
|1 tablespoon||1/2||egg white||You can use 2 tablespoons egg white or one whole egg if you double the recipe.|
|120 grams||1 cup||flour||I used half whole wheat and half white.|
|1 teaspoon||1 clove||garlic, minced|
|64 grams||1||onion, diced|
|1 pound||4||potatoes, cooked|
- Gather all materials.
- Form Wet Team by beating together egg and milk.
- Mix in flour.
- Form into a ball, and allow it to sit (covered) while making filling.
- Cook together onions and garlic in butter until fragrant and translucent.
- Mash in remaining materials until homogeneous.
- Form dough into a log with a diameter of about 1 inch. Pull of a 1 inch segment and roll out.
- Place about 2 tablespoons of filling on half the wrapper. Fold over and press to seal.
- Place pierogies into hot/boiling water.
- Pierogies are ready once they float.
- Once pierogies float, transfer them to a skillet or pan and fry in some oil.
Methods with Images:
|1. Gather all materials.|
|2. Form Wet Team by beating together egg and milk.|
|3. Mix in flour.|
|4. Form into a ball, and allow it to sit (covered) while making filling.|
|5. Cook together onions and garlic in butter until fragrant and translucent.|
|6. Mash in remaining materials until homogeneous.|
|7. Form dough into a log with a diameter of about 1 inch. Pull of a 1 inch segment and roll out.|
|8. Place about 2 tablespoons of filling on half the wrapper. Fold over and press to seal.|
|9. Place pierogies into hot/boiling water.|
|10. Pierogies are ready once they float.|
|11. Once pierogies float, transfer them to a skillet or pan and fry in some oil.|