Pierogi

Folks! Especially the Nepalese one, don’t get confused with this food over momos! It looks like momos but this one I am making is a very popular Polish Pierogi!!  This food is very simple yet delicious, I guess anything that is wrapped in the wrapper is always delicious. It is very similar to momos, but it is boiled in the water and fried in butter before serving. It is very cold recently and the food reminds me one of the comfort food to eat during winter.  The fillings in pierogi can be anything meat, sauerkraut or mashed potatoes usually mixed with certain types of cheese. It is very easy to make, really don’t need to have a round pretty flowery shape like momos, just use the fork to seal the side of the dough and wallaaaaaaa!!!!

Yield: 4

Time: 4o minutes

Ingredients:

2 big Idaho russet potatoes

1 medium size onion thinly sliced

4 ounces cream cheese

½ cup finely chopped cilantro

1 tablespoon of dry parsley

1 teaspoon salt

½ teaspoon red chili powder

½ teaspoon back peppers

1 tablespoon canola oil

4 tablespoon of unsalted butter

Dough:

2 cups all-purpose flour

1 egg

½ cup water

 

Directions:
In a bowl mix all the ingredients for the dough properly, set it aside covered with damp clothes.

Heat the oil in the saucepan. Sauté the finely chopped onion until it becomes tender.

In a big pot bring the water to boil. Peel and cut the potatoes in small pieces and add it in boiling water. Cook it for 10 minutes until the potatoes become tender. Drain the water from potatoes. Add the sauted onions, cream cheese, cilantro, parsley, salt, red chili powder to the potatoes, and mix it properly.

Roll out the dough with the rolling pin. Use the round cookie cutter to make the circle from the dough. Place the filling in each circle, brush water around the edge of the circle, fold it into moon shape and seal it by pressing with the fork.  Once the pierogi are made, throw them in batches into a large boiling water.  Boil until the they float in the water, minimum of six minutes depending upon the size.

Drain the pierogi and fry it in butter until it turns golden brown.