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Overview
Product Details
ISBN-13: | 9781423640653 |
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Publisher: | Smith, Gibbs Publisher |
Publication date: | 07/01/2015 |
Pages: | 128 |
Product dimensions: | 8.20(w) x 8.20(h) x 0.50(d) |
About the Author
Read an Excerpt
BASIC PIEROGI DOUGH—SAVORY AND SWEET
Makes enough dough for 24
THIS RECIPE IS THE TEMPLATE for every pierogi you’ll make in this book, and it’s a wonderfully forgiving dough for beginning bakers. There’s no finicky yeast to deal with and thus no rising time, just a brief resting period so the flour can become supple and smooth. If you don’t measure your ingredients by weight, it’s important to use the spoon-and-sweep method instead of dipping a measuring cup directly into the flour. When you scoop with a measuring cup, the flour is compacted into the cup, adding up to 1 extra ounce of weight (1 / 4 cup of volume) to each cupful. That translates to too much flour in the dough and tough, chewy pierogies. So either grab a kitchen scale and make life easier, or lightly fluff the flour with a spoon, then use the spoon to fill the measuring cup, leveling excess flour off with a knife.
2 large eggs
1 / 2 cup (4 ounces, 113 grams) sour cream or plain Greek yogurt (full-fat, reduced-fat, or nonfat)
3 tablespoons (1 1 / 2 ounces, 43 grams) unsalted butter, melted and slightly cooled
For savory pierogies: 1 teaspoon kosher salt
For sweet pierogies: 1 tablespoon sugar and 1 / 4 teaspoon kosher salt
2 cups (8 1 / 2 ounces, 240 grams) unbleached all-purpose flour
1 tablespoon water
Whisk 1 egg, sour cream or yogurt, butter, and salt (for savory pierogies) or sugar and salt (for sweet pierogies) in a bowl. Add flour to a large bowl. Gently stir wet ingredients into flour. Thedough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape.
Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
Tip dough and any remaining shaggy flakes out onto a clean work surface or Roul’Pat. Knead until smooth, about 1 minute. Cover dough with the bowl and let rest 15 minutes. Whisk remaining egg and water in a small bowl for egg wash.
Table of Contents
INTRODUCTION 6THE BASICS 9
Equipment and Ingredients 9
Assembling Pierogies 12
Cooking and Storing Pierogies 13
THE DOUGH 15
Basic Pierogi Dough—Savory and Sweet 16
Dough Variations 17
Gnocchi Dough 18
SAVORY PIEROGIES 19
Potato and Cheddar Pierogies with Caramelized Onions 20
Sauerkraut Pierogies with Applesauce 22
Mushroom Pierogies 23
Beef and Pork Pelmeni (Russian Pierogies) 24
Crab Cake Pierogies with Goat Cheese Remoulade 27
Spinach, Ham, and Gruyere Pierogies with Apple Cider-Braised Leeks 29
Falafel Pierogies 30
Celery Root Pierogies with Caramelized Fennel 31
Pink and Purple Princess Pierogies 33
Pepperoni Roll Pierogies 34
Shepherd’s Pie-rogies 35
Crab Rangoon Pierogies with Sweet and Sour Sauce 37
Reuben Pierogies with Thousand Island Dressing 38
Buffalo Chicken Pierogies with Blue Cheese Dip 41
Sweet Potato Samosa Pierogies with Apple-Apricot Chutney 42
Santa Fe-rogies with Pico de Gallo 45
Greek Lamb Pierogies with Tzatziki 46
Mushroom, Goat Cheese, and Chive Pierogies 47
Brussels Sprouts and Bacon Pierogies 48
Saag Paneer Pierogies 51
Saltimbocca Pierogies with Lemony White Wine Sauce 52
Jalapeño Popper Pierogies 54
Philly Cheesesteak Pierogies with Provolone Sauce 57
Shrimp Potsticker Pierogies with Peanut Hoisin Sauce 58
Jalapeño Mac and Cheese Pierogies 59
Maple Breakfast Sausage Pierogies 60
Cheesy Pretzel Pierogies 63
Scallion Pancake Pierogies with Asian Dipping Sauce 65
Short Rib Pierogies with Beef Gravy 66
BBQ Pulled Pork Pierogies 69
French Onion Soup Dumpling Pierogies 71
Corn Chowder Pierogies 74
SWEET PIEROGIES 75
Sour Cherry Pierogies 77
Rice Pudding Pierogies with Cranberry Compote 78
Lemon-Ricotta Pierogies with Honeyed Brown Butter 81
Fig, Goat Cheese, and Black Pepper Pierogies 83
Nutella Pierogies with Bananas Foster Sauce 84
Fried Apple Pie-rogies with Peanut Butter Caramel 87
Peanut Butter and Jelly Pierogies 90
Peanut Butter-Chocolate Pierogies 91
Sweet Farmer’s Cheese Pierogies 92
Pumpkin Pierogies with Bourbon Maple Butter 93
Elvis (Peanut Butter, Banana, and Bacon) Pierogies 94
Mounds Bar and Almond Joy Pierogies 96
Pecan Pie-rogies 97
Pineapple-Coconut Pierogies with Boozy Tropical Fruit Salad 99
Lemon Curd Pierogies 101
Caramello Pierogies 102
S’mores Pierogies 104
Black Forest Pierogies with Semisweet Chocolate Sauce 107
Strawberry Cheesecake Pierogies 108
Poached Pear Pierogies with Spiced Rosé Syrup 111
Blueberry-Lime Pierogies with Ginger Syrup 112
Pickled Strawberry Jam Pierogies with White Chocolate Sauce 115
Peach Crumble Pierogies 116
Apricot, Rosemary, and Pine Nut Pierogies 119
Cherry-Almond Pierogies 120
Roasted Granny Smith Apple and Brie Pierogies 121
Cranberry Gingerbread Pierogies 123
Sweet Potato Pie-rogies with Pecan Praline and Toasted Marshmallow Fluff 124
ACKNOWLEDGMENTS 127
ABOUT THE AUTHOR 128