Monday, 16 November 2015

Caramelized Onion and Lemonzest Pierogies

I have been procrastinating for ages, I really need to try to get more posts up on my blog, but sometimes everything just gets crazy busy. I feel like I have not spent much time in Hong Kong over the past few months, first was a trip to Canada, then Newport RI to go sailing then another trip to Canada on a sad occasion as my nan (grandmother) passed away. Then only back for about 2 weeks and a holiday to Vietnam with Ollie and his parents. Besides that working freelance for about 4 companies and sewing tons of aprons and kitchen accessories for my chopcookdine online store has kept me running around like crazy for awhile. I am not complaining I love going on holidays :) and I prefer working this way but sometimes it is a bit hectic!


I have really been looking forward to the weather in Hong Kong cooling off, I would like to wear some boots and maybe a jacket and cook something thats good to eat in cooler weather. This weekend it finally got a little cooler or possibly we just turned are aircon to a cooler temperature. So I decided to make some pierogies! Pierogies are a Polish dumpling that can come with a range of fillings, in Canada you can buy them in the freezer section of the grocery store but it is always better to make your own. My pierogis are filled with a warm cheesy mashed potato and caramelized onions filling with a hint of lemon zest to add a little zing. Ollie described them as giant tortellinis.

Preparation Time: 1.5h minutes
Cooking Time: 10-15 minutes approximately
Makes: 36-40 pierogies
Serves: 6

Dough
1 egg
2 Tablespoons sour cream
1/2 cup milk
1/2 cup water
2 1/2-3 1/2 cups flour

Cornmeal or semolina for tray

1. Whisk, egg, sour cream, milk and water together.
2. Add flour a little at a time until a slightly sticky dough is formed.
3. Kneed dough on floured surface for about 8 minutes, then place in bowl and cover. Let rest for 1 hour.

Start on your pierogi filling.

4. Bring large pot of water to boil.
5. Divide dough in half and roll on a flowered piece of baking paper until it is about 3mm thick.
6. Cut 8cm rounds with a top of a cup or cookie cutter. Place a ball of potato filling on top of wrapper, bring sides together making sure to not getting any potato between the edge that you are squishing together or they will open when they are boiled.
7. Rest pierogies on tray covered with semolina for cornmeal. Some pierogi's can be frozen at this stage if desired.
8. Place about 6 pierogi's in a pot of boiling water and cook until they float. Heat up frying pan with a little olive oil and fry each side of boiled pierogi until golden.
9. Enjoy with a dollop of creme fraiche or sour cream, freshly chopped chives and bacon bits.

Filling 
4 potatoes
2 Tablespoons butter
1 onion
80g cream cheese
1 cup cheddar cheese
Zest of 1/2 lemon
Freshly ground sea salt & pepper

1. Peel potatoes, cut in large chucks.
2. Bring a potatoes to boil in a pot of salted water, drain potatoes when easy to poke with fork.
3. Mash potatoes.
4. Finely chop onion, saute in pan with 1 Tablespoon of butter until onions are golden colour and soft. Remove from heat.
5. Mash cooked onion, 1 Tablespoon butter, cream cheese, cheddar cheese and lemon zest with mashed potatoes. Season with freshly ground salt and pepper. Don't forget to try this mixture before you stuff your dumplings.

One year ago on chopcookdine
House salad with Grilled Halloumi and Grated Beet

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