Wednesday, July 30, 2014
Have you ever heard of Pierogies? They are Polish dumplings that are usually filled with mashed potatoes or sauerkraut and boiled and then browned in butter. While my Pierogies above aren't the best looking, I can assure you that they are the best tasting. My son ate 6 (and they were big) at one time and finished off all the leftovers the next day (you will get about 20-25 Pierogies, depending on what you cut the dough out with). These are pretty easy. There is a little rolling with a rolling pin involved, but it still didn't take that long to fill and cook. Enjoy!
FOR THE DOUGH:
1 C sour cream
3 1/2 C flour
1 teaspoon salt
1 T baking powder
FOR THE FILLING:
2 C cooked mashed potatoes (I peeled and boiled about 6 small potatoes)
2 T butter
2 teaspoons dried minced onions
Salt & pepper, to taste
2 teaspoons garlic powder
FOR THE SAUCE:
12 ounces bacon, cooked and crumbled
8 ounces mushrooms, sliced
1 1/2 C shredded Monterey Jack cheese
2 cloves garlic, minced
2 T butter
1/4 C flour
3 C half & half
1/4 C white wine
1 1/2 C fresh spinach
(You will need additional butter for browning the Pierogies)
Prepare the filling first. I peeled and diced about 6 small potatoes until tender. After draining, I mashed them smooth with the butter, minced onions, garlic powder and salt & pepper. Let it cool to room temperature.
For the dough, mix all of the dough ingredients together in a mixer or in a food processor. The dough shouldn't be sticky, so add a little flour if necessary. On a floured board, roll out the dough to 1/8 inch thickness. Using a 3-inch glass or cookie cutter, cut out circles in the dough. The scraps can be gathered back up and rolled out again. Put about 1 1/2 T of the potato filling in the center of each dough circle. Fold them over into a half moon and use a fork to seal the edges down. Lay them in a single layer until ready to boil.
Bring a large pot of water to boil and add in some salt. Boil the Pierogies in batches for about 2-3 minutes, turning occasionally, until they float. Remove them from the pot and continue boiling the rest.
While boiling the Pierogies, in a large skillet over medium high heat, melt the butter for the sauce and drizzle in some olive oil. Cook the mushrooms until tender and browned. Deglaze the pan with the wine and cook until most of the liquid is cooked out. Whisk in the flour. Add in the half & half and the garlic. Cook and whisk until thickened. Stir in the spinach and cook until wilted. Add in the Monterey Jack cheese and remove from the heat. Stir until the cheese is melted and then add in the cooked bacon.
Melt about 3 T butter in another skillet over medium high heat. Brown the Pierogies on each side in batches. Serve the Pierogies with the sauce.