We are a collection of Minneapolis folks cooking, preserving, and harvesting local, seasonal foods. This blog-share is meant to inspire greater culinary genius, as well as continued local food invention. What are YOU concocting in that kitchen of yours?

9.27.2010

pierogis

these are based on the roasted yam pierogi recipe in the rebar cookbook, i made some minor changes and improvised on a second filling. we ate them with pickled beets, horseradish and sour cream and they were amazing.

filling #1 (roasted yam+gouda):
2lbs yams
2 tbsp butter
3 leeks, mostly whites, chopped
1 tsp salt
1/2lb smoked gouda, grated
1/2 tsp black pepper

-preheat oven to 400. scrub yams and poke with a fork. place on an oiled baking pan, add 1 cup of water to the pan and roast in the oven until very soft and puffy. cool, then peel or mash until smooth.
-while yams are roasting, saute leeks and salt in butter until lightly golden.
-combine leeks, mashed yams, grated cheese and chives. season with salt and pepper. refrigerate until ready to use. can be made ahead of time.

filling #2 (potato+swiss):
2lbs potatoes
1/2 tsp salt
1/2lb swiss cheese, grated
1/2 tsp black pepper
1/4 cup minced chives

-boil potatoes until soft, then mash. combine all ingredients. refrigerate until ready to use. can be made ahead of time.

dough:
4 cups flour
3/4 tsp salt
4 egg yolks
1 cup boiling water
2 tbsp vegetable oil

-mix the flour and salt in a large bowl. add remaining ingredients and mix until a smooth dough forms. cover and let rest at room temperature for 30 min.
-divide into quarters and roll out until about 1/8" thick or less. use a glass with a 3" diameter to cut dough into rounds. fill with a good teaspoonful of filling and press edges firmly to seal.

-boil pierogis until they begin to rise to the surface of the water, about 5 minutes. remove with a slotted spoon, drain, and toss with melted butter.

-this recipe makes lots and lots of pierogis, our freezer is filled with pierogis so i can look forward to a winter full of pierogis which makes it worth all the hand rolling and filling and folding that this recipe entails. to freeze, line uncooked pierogi on parchment paper on a baking sheet and freeze until solid. then store in an airtight container.

1 comment:

  1. these look amazing! i actually got some wonton wrappers (sacrilegious maybe) with the intention of making pierogi with less labor. i'll let you know if it works, we can compare them...

    ReplyDelete