Filling For Polish Dumplings Recipe

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Filling For Polish Dumplings
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Ingredients
42
Count
Nutrition
55
Calories
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Ingredients:

  • meat filling for polish dumplings
  • rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings.
  • 1/4 lb ground pork
  • 1/4 cup reserved chopped caramelized onions (see step 3 of polish dumplings, related)
  • 1/4 tsp salt
  • mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.
  • mushroom filling for polish dumplings
  • rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings.
  • 12 oz white mushrooms , wiped clean and quartered
  • 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tbsp)
  • 1/4 cup reserved chopped caramelized onions (see step 3 of polish dumplings, related)
  • 2 tbsp sour cream
  • 1. pulse the white mushrooms in a food processor until finely chopped, about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes.
  • 2. uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes.
  • 3. add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.
  • potato and cheese filling for polish dumplings
  • while we prefer the flavor and texture of farmer's cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings.
  • 1/4 cup reserved chopped caramelized onions (see step 3 of polish dumplings, related)
  • 1 1/2 oz cheddar cheese , shredded (about 1/3 cup)
  • 1. cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander.
  • 2. set a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

Directions:

  1. POLISH DUMPLINGS (PIEROGI):
  2. Makes 32 to 34 dumplings, serving 4 to 6.
  3. Assemble the pierogi within a few hours of preparing the dough—otherwise the dough will be too dry to work with. We found that the dough scraps can be rerolled out just once; further rerolling turns the pierogi very tough. The filling and assembly steps for pierogi are the same as for empanadas; see illustrations below. A wire spider comes in handy when boiling the pierogi. If the caramelized onions cool off too much by the time you’re serving the pierogi, reheat them in a microwave-safe bowl on 100 percent power for about 30 seconds.
  4. INGREDIENTS
  5. Pierogi Dough
  6. 2 cups (10 ounces) unbleached all-purpose flour , plus extra for the work surface
  7. 1/2 teaspoon salt
  8. 1 large whole egg
  9. 1 large egg yolk
  10. 1 tablespoon vegetable oil
  11. 4 - 6 tablespoons cold water
  12. 4 tablespoons (1/2 stick) unsalted butter , for sautéing the pierogi
  13. Caramelized Onions
  14. 4 tablespoons (1/2 stick) unsalted butter
  15. 3 large onions , halved and sliced thin
  16. Salt
  17. 1 recipe Filling for Polish Dumplings (see related recipes)
  18. Sour cream (for serving)
  19. INSTRUCTIONS
  20. 1. FOR THE PIEROGI DOUGH: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn’t ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water). The dough should feel very soft and malleable.
  21. 2. Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
  22. 3. FOR THE CARAMELIZED ONIONS: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook until very soft and well browned, 15 to 20 minutes. Measure out 1/4 cup of the onions, chop them fine, and reserve them for one of the fillings (see related recipes). Cover the pan of caramelized onions to keep warm.
  23. 4. Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16 inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside. Following the illustrations below, fill, shape, and crimp the pierogi using roughly 1 teaspoon of the filling per dough round; transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough rounds.
  24. 5. Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps. (The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; when completely frozen, the pierogi can be transferred to a zipper-lock bag to save space in the freezer. Do not thaw before boiling.)
  25. 6. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.
  26. 7. While the second batch of dumplings is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.
  27. Note: Making Dumplings:
  28. 1. Place about 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush.
  29. 2. Fold the dough in half over the filling, making a half-moon shape.
  30. 3. Pinch the seam along the edge to secure.
  31. 4. Crimp the seam using the tines of a fork. If the fork becomes sticky, quickly dip it in flour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 54.71 Kcal (229 kJ)
Calories from fat 34.54 Kcal
% Daily Value*
Total Fat 3.84g 6%
Cholesterol 6.21mg 2%
Sodium 37.56mg 2%
Potassium 91.91mg 2%
Total Carbs 3.12g 1%
Sugars 0.36g 1%
Dietary Fiber 0.39g 2%
Protein 1.99g 4%
Vitamin C 1.4mg 2%
Iron 0.2mg 1%
Calcium 14.3mg 1%
Amount Per 100 g
Calories 202.63 Kcal (848 kJ)
Calories from fat 127.95 Kcal
% Daily Value*
Total Fat 14.22g 6%
Cholesterol 22.99mg 2%
Sodium 139.14mg 2%
Potassium 340.45mg 2%
Total Carbs 11.56g 1%
Sugars 1.32g 1%
Dietary Fiber 1.44g 2%
Protein 7.37g 4%
Vitamin C 5.1mg 2%
Vitamin A 0.1mg 1%
Iron 0.8mg 1%
Calcium 53mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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