Pierogi with Fried Onions {page 233} made with Egg-Free Pasta Dough {page 191} is hands down one of my favorite recipes ever.
I was a tester for this cookbook before it was released, and this was one of the testing recipes I was assigned. It is slightly time-consuming to put together, as you have to make the pasta dough, the filling, then assemble, boil, and fry, but it is so, so incredibly worth it. Plus, both the filling and dough can be made ahead of time, allowing you to assemble this dinner in less than 30 minutes.
The recipe states to cook the onions until tender, but I always take it one step further and caramelize the hell out of them. I let them cook down low and slow for 30 - 40 minutes, and this add so much flavor to the filling, I would highly recommend taking the extra time to do it. The velvety potatoes mix perfectly with the onions into a creamy and flavorful filling.
I love these pierogi topped with Tofutti Better Than Sour Cream, paprika, and parsley. They also go well with a side of cabbage and sausage.
This is definitely one of those "must make" recipes, which this book seems to be full of!
-- Your Friendly Neighborhood Batgirl
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I've been eyeing this since you first tested it!
ReplyDeleteOoh-pierogi are one of my favorite dishes. I'm lazy and will probably continue to buy them from the pierogi store though.
ReplyDeletenommy!
ReplyDeleteI'm lazy but I want to get unlazy and make this :)
Oh. Those are almost painful to look at and not be able to eat.
ReplyDeleteooooh.... i grew up in the ukranian stronghold part of canada, and i miss pierogies. soooo much. can't wait to make this recipe, get overwhelmed with nostalgia, and find myself having a barnaked ladies sing along in the kitchen.
ReplyDeleteSinead: I grew up in Canada too, not even in a particularly Ukranian part, and we had pierogi all the time. I think that's why I have a special fondness for them. :)
ReplyDeleteMe too re: Canada but in a large city where every single convenience store had frozen pierogies (and Jamaican patties, but that's another story). There were also a ton of eastern European places that had homemade ones. When I moved to VA, pierogiese were NO WHERE to be found. Now that I'm in PA, I can thankfully get the Mrs. T brand potato and onion which are vegan.
ReplyDeleteHaving said that, nothing beats fresh, homemade pierogies. I need to make this!