I am really excited about this post for a couple of reasons:
- I love pierogies
- I've long wanted to participate in a "Waiter, there's something in my..." event
- Pierogies rule!
Anyway, on to my point! I didn't give it any thought when this dumpling event came out - I didn't think I knew how to make any dumplings. My grandpa had a killer chicken and dumpling recipe, but its never as good if someone else makes it. It was a total light-bulb moment, too, one afternoon, I was re-reading the rules/suggestions, and pierogies just came to me. Bam! I knew I wanted potato and cheese, and I found a recipe that included jalapeno peppers - so I knew Dave would love them.Added to this loveliness were the hot pepper goat sausages in my freezer (Found at a local farmers market. I know, I know - goat? We went looking for lamb, but they were out, the farmer suggested the goat sausage, and as its hot and spicy, we couldn't resist. On top of that, it allowed us to try goat in a friendly way) Anyway, my plan was that the hot yet creamy potato pierogies would pair nicely with the spicy hot sausages.
Because it was there, I tossed the boiled pierogies around in the leftover goat sausage drippings, to tie it all together.
Something worth noting: farmers market peppers mean business. I made the dough and filling yesterday afternoon, say, around 12:30. This morning, my fingers still burned. I've experienced ouchy-contact lens removal post-peppering, but never next day burning fingers. I love the freshness this must indicate, and going forward, I'll make sure to don the surgical gloves. :)
Also of note - the pieces of this recipe don't exactly match up. I have a little more than half of the filling left after using all the dough. I plan on freezing it for future use, but if you have a lot of mouths to feed, make double the dough. Though, now that I'm thinking about it, I might not have rolled the dough out thin enough, resulting in less dumplings. Hmm. Whatever the case, you could end up with extra filling. (I plan on making potato pancakes, too!)
Anyway, pop over to Johanna's site, The Passionate Cook, for the roundup, but also because she has a really delightful site. Great writing, tasty food, and beautiful photographs - a foodies dream!!!
Edit: Ugh - it must not have been a lightbulb moment after all - I went back to see how to submit to the event, and the comments section is FULL of pierogie discussion... I prefer to think I was independently genius, but I'm willing to accept otherwise. ;)
Potato and Jalapeno Pepper Pierogies
Recipe courtesy Helen Mannarino, Pierogies Plus
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27628,00.html
Pierogie Dough:
3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt
Jalapeno Filling:
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper
To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and sauté until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.
See the recipe...Something worth noting: farmers market peppers mean business. I made the dough and filling yesterday afternoon, say, around 12:30. This morning, my fingers still burned. I've experienced ouchy-contact lens removal post-peppering, but never next day burning fingers. I love the freshness this must indicate, and going forward, I'll make sure to don the surgical gloves. :)
Also of note - the pieces of this recipe don't exactly match up. I have a little more than half of the filling left after using all the dough. I plan on freezing it for future use, but if you have a lot of mouths to feed, make double the dough. Though, now that I'm thinking about it, I might not have rolled the dough out thin enough, resulting in less dumplings. Hmm. Whatever the case, you could end up with extra filling. (I plan on making potato pancakes, too!)
Anyway, pop over to Johanna's site, The Passionate Cook, for the roundup, but also because she has a really delightful site. Great writing, tasty food, and beautiful photographs - a foodies dream!!!
Edit: Ugh - it must not have been a lightbulb moment after all - I went back to see how to submit to the event, and the comments section is FULL of pierogie discussion... I prefer to think I was independently genius, but I'm willing to accept otherwise. ;)
Potato and Jalapeno Pepper Pierogies
Recipe courtesy Helen Mannarino, Pierogies Plus
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27628,00.html
Pierogie Dough:
3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt
Jalapeno Filling:
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper
To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and sauté until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.
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