Pierogi Love: New Takes On An Old-World Comfort Food

by Casey Barber

Overview

Casey Barber’s tribute to the pierogi includes everything from the classic Polish cheddar and potato filling to the American-inspired Rueben pierogi and “Santa Fe-rogi,” and even a world tour with falafel and crab Rangoon. Sweet fillings include sour cherry, lemon, fig & goat cheese, Nutella, and PB&J. There’s something for every party and every taste! Each recipe comes with a charming story from Barber’s extensive explorations in pierogi flavors.

Product Details

ISBN-13:	9781423640653
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

CASEY BARBER is a food writer, recipe developer, and founding editor of goodfoodstories.com. She is the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats and co-writer of Inspired Bites: Unexpected Ideas for Entertaining with Bob Spiegel and TJ Girard. Casey’s writing and photography have appeared in Gourmet Live, Better Homes & Gardens, Ladies’ Home Journal, Leite’s Culinaria, Serious Eats, Design*Sponge, and NBC’s Today.com. She grew up in Philadelphia and now lives in Clifton, New Jersey.

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 6

THE 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

Editorial Reviews

What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes – it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun!

From the Publisher

What I adore about Pierogi Love is that it does for pierogies what my blog has done for cupcakes – it pushes the boundaries of pierogies. The book begins by sharing a basic savory and a basic sweet pierogi dough and detailing assembly, cooking, and storage procedures. Then, it moves on to the fillings. This is where the book gets fun!

Cupcake Project - Stefani Pollack

I must say these pierogies are a great option to have available at your holiday festivities."

Design Sponge - Kristina Gill

What we loved: The overall creativity and variety that Pierogi Love delivers to dumpling lovers. Greek Lamb, Santa Fe-rogies, Maple Breakfast Sausage, and even Cheesy Pretzel Pierogies. We could have a different pierogi every week for over a year! There are no shortages of sweet variations either. We are eager to try Sour Cherry, Nutella with Bananas Foster Sauce, Fried Apple Pie-rogies, and Pineapple-Coconut Pierogies. We are excited when a cookbook brings us wonderful choices and unusual twists on classic recipes."

Tastebook - Jenny Hartin