12/11/2023 0 Comments Rubens apple crumb cake recipeAdd pierogies and cook until floating, 2 to 3 minutes for fresh and 4 to 5 minutes for frozen. Freeze on the baking sheet, refrigerate up to 3 hours, or cook immediately.īoil a pot of water over medium-high heat (fill approximately 1 quart water for every 6 pierogies). Transfer to the baking sheet and repeat with remaining dough rounds and filling. Repeat on the opposite side to finish sealing the pierogi. Start with one pinch at the top, then move to one “corner” of the pierogi and pinch along the edge back to the top. Using your finger, swipe a very scant amount of egg wash-just a light touch-around the edge of the dough round.įold into a half-moon shape: Either fold the dough over the filling on the work surface-I call this “the blanket”-or gently cup the pierogi in your hand in a U shape-I call this “the taco.” Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Spoon 1 teaspoon filling into the center of dough rounds. It seems wasteful, but the dough won’t be as tender the second time around. Resist the temptation to re-roll dough scraps for additional rounds. If the dough isn’t quartered evenly, you may get 5 rounds from one piece and 7 from another. Using a 3-inch round cookie cutter, cut out 6 rounds of dough. Roll the remaining dough as thinly as possible into a rough 8- x 12-inch rectangle. Set aside 3 dough pieces and cover with the mixing bowl. Line a rimmed baking sheet with waxed paper or parchment paper.ĭivide the rested dough into 4 equal pieces with a bench scraper or knife. Reserve the egg wash for assembling the pierogies. Cover the dough with the bowl and let rest 15 minutes. Tip the dough and any remaining shaggy flakes out onto a clean work surface. Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape. Gently stir the wet ingredients into the flour. Pour the flour into a separate large bowl. Whisk the egg, sour cream or yogurt, butter, sugar, and salt in a bowl. Transfer to a bowl and refrigerate for at least 1 hour or overnight. Cook, stirring occasionally, for about 10 minutes until the apples are very soft and liquid is mostly absorbed, about 10 minutes. Uncover and stir in the sugar, vanilla, cinnamon, ginger, and allspice. Stir in the chopped apples, cover, and cook for about 5 minutes until the apples begin to soften. Melt the butter in a small saucepan over medium-low heat. They're indulgent when drizzled with caramel sauce or topped with whipped cream, but taste just as good when simply tossed in melted butter. Just pinch the little pierogies together! Serve these sweetly spiced apple pie-rogies as a family friendly dessert or special snack. If you've never made pierogies from scratch before, you'll be very pleasantly surprised by how easy it is to make the dough-no yeast, basically no kneading, and no stand mixer necessary. And with our collective appetite for sweet treats, it seems more than appropriate to turn a traditional all-American dessert of apple pie into a bite-size pierogi that all ages will enjoy. In my book, Pierogi Love: New Takes on an Old-World Comfort Food, I serve up a buffet of unconventional fillings for these classic Polish dumplings, ranging from savory reuben or crab cake pierogies to Nutella and s'mores versions. That explains a lot when it comes to the pierogi (and the dumpling's) worldwide popularity: how can you resist anything wrapped in soft, chewy dough? Comfort food comes in many forms, but if we were doing an informal survey, I'd estimate that at least half of our favorite comforting dishes involve dough or carbs of some sort.
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