The Hampton Smoker

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Friday, January 14, 2005

Smoked Cheddar and Caramelized Onion Pierogies

Smoked Cheddar Pierogies

3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg, beaten
2 tsp canola oil
1 teaspoon salt

1 1/2 lb Yukon Gold potatoes
6 oz grated smoked Cheddar (approx. 2 1/2 cups)
salt to taste
black pepper to taste
pinch of mace
1 medium onion minced and caramelized
1 large clove garlic minced and caramelized

Mixing Dough:
Put flour in a bowl and make a well in center. Add water, egg, oil, and salt and start to slowly beat together with flour. Once the dough forms, transfer to a lightly floured surface and knead until smooth and elastic, about 8 minutes. It is a soft dough. Wrap in plastic and let stand at room temperature 1 hour.

Mixing Filling:
Peel potatoes and cut into 1-inch pieces. Boil potatoes until tender. Drain potatoes well, let cool then transfer to a bowl. Add cheese, onion/garlic, salt, pepper, and mace. Mix ingredients well, mashing the potatoes until the ingredients come together.

Shaping and Storing Pierogies:
Roll out half of dough to about 1/8 inch on lightly floured surface. Use as little flour as possible to ensure that the dough stretches rather than sliding around. Using a cutter (or the rim of a glass), cut the dough into circles. Place about one teaspoon of filling into the center of the dough circle and close it, by folding in half, creating a half-moon. Pinch edges together to seal completely. Place a sheet of parchment on a cookie sheet and place pierogies in one level on the sheet and freeze. Once frozen, they can be transferred to baggies to create single servings.

Cooking the Pierogies.
Boil: Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface.

Fry: You can then toss them in a skillet with oil to crisp and brown. Reheat any boiled leftovers by sautéing.

Serve with more caramelized onions and sour cream on the side.


Blogger t. primo said...

Oh Hey! Allright...real honest to goodness home made pirogies. I love it. I have been meaning to do this for years, and now I have a fine recipe to try out. Lately HB has taken to helping me in the kitchen. The other day we decided to make homemade whole wheat flour tortillas. I don't know why I didn't do this a long time ago. Sure, they took some time to produce, but they rocked. Much better than those packaged ones we usually buy. I will now go through the effort every time I want tortillas. Seriously. Next I will have to try the perogies.

6:48 PM  

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