Subj : 10/7 Nat Pierogi Day - 4
To   : All
From : Dave Drum
Date : Sun Oct 08 2023 06:33:00

eMMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pierogi Ruskie (Potato & Cheese Pierogi)
Categories: Pastry, Potatoes, Cheese, Vegetables, Dairy
     Yield: 27 servings

MMMMM---------------------------DOUGH--------------------------------
     2 c  (255 g) A-P flour, or more
     1 ts Kosher salt
     3 tb Unsalted butter
     1 lg Egg; beaten

MMMMM--------------------------FILLING-------------------------------
   1/2 lb Waxy or A-P potatoes
          Salt & pepper
     3 tb Unsalted butter
     3 md Yellow onions; fine chopped
   1/2 c  Quark, cottage, farmer's
          - cheese or sour cream

MMMMM--------------------------TO SERVE-------------------------------
          Butter; for pan-frying
          Sour cream; garnish
          Chopped fresh parsley or
          - dill; garnish

 PREPARE THE DOUGH: Add the flour and salt to a large bowl; whisk to
 combine. In a small saucepan, heat 1/2 cup water and the butter over
 medium-high until butter is melted, about 3 minutes. Pour the buttery
 liquid into the flour gradually, stirring it in as you add it. (The
 dough will be quite crumbly and flaky at this point, like a biscuit
 dough.) Stir in the egg until combined then move the dough to a
 lightly floured surface and knead until smooth, 5 to 7 minutes. Cover
 the dough with a dampened towel or plastic wrap and let rest at room
 temp 30 minutes.

 PREPARE THE FILLING: Peel the potatoes and cut in 1" cubes. Add them
 to a large pot, sprinkle with 1 tb salt and cover with cold water by
 about 2". Bring to a boil over high and continue to cook at a simmer
 until potatoes are tender, about 25 minutes.

 While the potatoes cook, prepare the onions: In a large skillet, melt
 the butter over medium-high. Add the onions, season generously with
 salt and pepper, and cook, stirring occasionally, until golden-brown
 and softened, about 12 minutes. Set aside about 1 cup of onions for
 garnish.

 Transfer the cooked potatoes to a colander to drain, then transfer to
 a medium bowl with the onions. Add the cheese, stir to combine, season
 generously with salt and pepper, then let cool.

 Bring a large pot of heavily salted water to a boil over high heat.

 PREPARE THE WRAPPERS: Cut the dough into two even pieces. (You'll
 want to leave one piece under the towel to stay moist while you work
 with the other piece.) You'll also want a small bowl of flour, a
 small bowl of water and a towel handy for keeping your hands clean.
 Dust some flour onto a baking sheet (for holding the pierogi) and
 your work surface, then roll out one portion of dough until 1/8"
 thick. Using a 3" cookie cutter or inverted glass, punch 12 to 15
 disks of dough. (Save and refrigerate the scraps to boil as a rustic
 pasta, in soup or another use.)

 ASSEMBLE THE PIEROGI: Working with one disk at time, spoon a scant tb
 of filling onto the middle of it. Fold the dough in half to enclose
 the filling, bringing the edges together to form a crescent. Pinch
 the two sides together at the top, then work your way down both
 sides, pinching the dough over the filling and pushing in the filling
 as needed, making sure the potato mixture does not break the seal. If
 needed, you can dip your fingertip into water and moisten the dough
 in spots as needed to help the two sides adhere together.

 To form a rustic pattern on the curved seal, pinch the rounded rim
 underneath using your pointer finger and middle finger and press an
 indentation on top with your thumb, working your way along the rounded
 rim. Transfer to the prepared baking sheet.

 Repeat with remaining disks, then repeat the entire process with the
 remaining portion of dough. YourCOll want to work fairly quickly, as the
 pierogi can be harder to seal if they start to dry out. (If cooking
 the pierogi at a later point, transfer them on the baking sheet to the
 freezer until frozen solid, then transfer the pierogi to a resealable
 bag and freeze.)

 To cook the pierogi, add a single layer of pierogi to the pot of
 boiling water. Let them cook until they rise to the surface, about 2
 minutes, then cook another 2 to 3 minutes until puffy. (With frozen
 dumplings, you will need to increase the cooking time by a couple of
 minutes.) Use a slotted spoon to transfer cooked dumplings to a
 colander to drain, then boil remaining dumplings.

 If you want to pan-fry your pierogi, working in batches, melt 1 to 2
 tablespoons of butter in a large skillet over medium-high until
 crackling. Add a few boiled pierogi in a single layer to avoid
 overcrowding, and cook until crisp and golden, 1 to 2 minutes per
 side. Repeat with remaining pierogi, adding butter as needed.

 Serve hot. Top with any browned butter from the pan, warmed reserved
 onions, sour cream and herbs.

 Recipe from: Bar Prasowy

 Adapted by: Amelia Nierenberg

 Yield: 24 to 30 pierogi

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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