|I like piroghi topped with sour cream and dill.|
The sauerkraut filling was so good, I made a small bowl of it and ate it while the pastry dough was resting. The potato filling became my new mashed potato recipe. The dough that is used also varies. I had yeast dough, sour cream pastry, and puff pastry to choose from. There was no doubt in my mind; I went for the sour cream pastry. These dumplings were a bit of work but they were worth it.
3 Cups (375 g) of Unbleached All-Purpose Flour
1 Tsp of Salt
1/2 Tsp of Baking Powder
14 Tbsp of Unsalted Butter, Chilled and Cut into Pieces
2 Yolks from Large Eggs
2/3 Cup (225 g) of Sour Cream (Light Sour Cream May Be Used)
In a large bowl combine the dry ingredients. Add the butter and use a pasty blender or your fingers to blend until the flour looks like coarse bread crumbs.
|The mixture should look like coarse breadcrumbs|
|Adding the sour cream mixture to the dry ingredients|
|Mixing it with my fingers- what a mess!|
|Mixed, kneaded and ready to rest!|
Sauerkraut Onion Filling
2 Tbsp of Butter
1/2 Cup (95 g) of Onions, Chopped (Preferably Red Onions)
1 1/2 Cups (213 g) of Sauerkraut
Salt and Pepper, To Taste
Melt butter in a large skillet over medium heat. Add the onion to the melted butter and sauté until the onion is translucent, approximately 15 minutes. Add the sauerkraut to the skillet and sauté for 5 more minutes. Taste and add salt and pepper to taste. Once it cools, I place the filling on a cutting board and chop it into fine pieces.
|The sauerkraut onion mixture|
Potato Onion Filling
3 Tbsp of Butter
1 Cup (191 g) of Onions, Finely Chopped
3 Potatoes (approximately 20 oz/560 g each), Peeled, Boiled, and Mashed
3 oz (85 g) Sharp Cheddar Cheese, Shredded
Salt and Pepper, To Taste
Heat the oil in a small skillet and medium heat. add the onions and sauté, stirring occasionally, until caramelized. This should take about 15 minutes. Place the onions in a bowl and mix in the remainder of the ingredients.
|The potato mixture (also the world's best mashed potatoes)|
Take a piece of dough (refrigerate the remaining dough) and roll it out on a lightly flour surface. You want the dough to be thin approximately 1/8 inch (20 cm). With a large cookie cutter (I like to use a scalloped edge) or a drinking glass, cut out rounds from the dough.
Place a teaspoon of filling in the middle of the dough round. Next moisten the edges with water and fold the edge so they meet in the center. Seal the edges tightly and set on a cookie sheet. Repeat with the remaining dough.
|I usually make several at a time.|
I boil mine in water for 3-5 minutes (they are done when they float to the surface). You can also brush them with egg wash (1 egg yolk beaten with 1 teaspoon of milk) and bake them in a 350 F/175 C oven for approximately 25 minutes. I freeze (uncooked) piroghis and they freeze well.
With this dough it is important to moisten the dough and tightly seal it. Otherwise, they will come apart while you are boiling them. Also you want a "light" boil not a roiling boil. These are too delicate to be cooked in a rolling boil.
The bottom line: Would I make these again? Yes I would. The dough was easy to work with especially after chilling overnight in the refrigerator. I plan on trying different doughs and fillings.