Cheddar & chorizo pierogi.
If you’ve never had a pierogi, or if you don’t know what one is, the time to taste and try is now. Pierogi are filled dumplings of Eastern European origin with an indulgent potato filling. They are comforting, warm and will surely fill your stomach.
I tasted my first pierogi at an international festival held where I attended college. I have been in love with them since. A few Polish students were fixing up homemade ones, and they got to know me very well that day. I think I went back three times for more.
In the years following my first taste of these dumplings, I have tried them many times. I have encouraged others to try them. I have tried frozen variations (despite my distain for frozen foods). However, I have never made them at home.
A few weekends ago, Mr. K and I were having brunch in Nashville at Saint Añejo. The menu there is rich with flavorful chorizo, and his dish was so good I was inspired to use it in a future recipe. I wanted to find a new way to use the spicy meat - on the way home, this meal was born.
Making this dish is a fun project for a Saturday or Sunday evening. It can be time consuming, but isn’t hard, and allows you to play around with dough - which I love. If you just read that statement and find me odd now, forget you read it and move on. :)
There are tons of recipes out there for pierogi dough. I like this one because it is versatile, and contains things I keep in my pantry regularly. However, I will certainly be trying out other ingredients in the future to see what combination gives me the texture of dough I like best! (Next time, I will be using some sour cream in the mixture. Crazy, I know.)
It is also good to note I didn’t worry about measurements when making the dumpling filling. I used instant mashed potatoes - because I can’t tell the difference, frankly - and I mixed the meat and cheese into the potatoes until I liked the look of the combination. I also made WAY too much filling. You don’t need as much as you think - trust me. Each dumpling needs about a tablespoon of filling - likely less.
P.S: I’m sure homemade mashed potatoes would be delightful in the filling, if you’re all fancy and stuff.
For the dough:
- 2 cups flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
For the filling:
- 1 serving instant mashed potatoes
- Shredded cheddar cheese
- 1/2 onion
For the dough:
- Mix your flour, water, egg and salt together until well combined.Cover your dough, and let it rest for about 30 minutes.
- Knead your dough on a lightly floured surface until smooth. Roll out your dough until thin.
- Cut your dough into large circles. This will likely require kneading your dough and rolling it out again several times to prevent waste.
For the filling:
- Make instant potatoes according to instructions for 1 serving.
- Brown chorizo over medium heat until cooked.
- Add chorizo and cheddar to potatoes until the combination your desire is achieved. Salt and pepper to taste.
- Using a spoon, add filling to the center of each dough circle. Close the ends of each dumpling using a fork.
- Begin sautéing chopped onions over medium heat with butter.
- In a large pot, boil dumplings for about 8 minutes, stirring frequently.
- After boiling, add dumplings to the sauté pan and allow to brown for 3 to 5 minutes. Salt and pepper to taste.
- Serve with onions and enjoy!
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