Pierogi With Italian Plum Filling And Spiced Sour Cream Recipes

PIEROGI WITH BLUEBERRY FILLING AND SPICED SOUR CREAM

Steps:

• Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup

PIEROGI WITH ITALIAN PLUM FILLING AND SPICED SOUR CREAM

Steps:

• Cut a slit into (but not through) each plum; remove pits. Fill cavity of each plum with 1/4 teaspoon sugar. Close plum before wrapping in dough. Use 1 plum for each pierogi.
• Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup.

BASIC PIEROGI

Steps:

• Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
• Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
• Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
• Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
• Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
• Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
• Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
• Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

PIEROGI I

Steps:

• In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
• Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
• Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)

POTATO PIEROGI WITH SOUR CREAM RECIPE

Steps:

• Combine flour and salt in large bowl. Cube half the cream cheese. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
• Mix remaining cream cheese with potatoes, onions and pepper until blended.
• Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
• Bring large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove pierogi from water with slotted spoon; drain.
• Melt 1 Tbsp. butter in large skillet in medium heat. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
• Mix sour cream and chives until blended. Serve with the pierogi.