March 22, 2006


I'd never had them. My husband is from New York City and loves them.
About a month ago he printed a few recipes he found on the internet and casually handed them to me. I put them in a pile with some magazines and didn't look at them again until this morning. So, I thought I'd surprise him and spent the morning boiling and mashing potatoes, frying onions and rolling out dough. They were good. Delicious, he said.
(They would have been better stuffed with ginger, green onion, shrimp and pork. a.k.a. pot stickers!)

Potato and Jalepeno Pepper Pierogiesrecipe courtesy of Pierogis Plus

Pierogie Dough:
3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt

Jalapeno Filling:
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper

To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.

To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above. Pin It


lindy said...

I do believe Pierogis Plus is here in Pittsburgh, and a fine little neighborhood drive-in stand greatly admired by the large contingent of pittsburghers of eastern european background!
You might like the pierogis better served the following alternate, but traditional way:
After boiling, and draining the pierogi, cook a couple of thinly sliced yellow onions in butter until they are beginning to carmelize. Add pierogi and brown on both sides, (much like potstickers!.) Traditonally served with some kielbasa-type smoked sausage, and beer.

Loulou said...

Thanks for the advice. Nothing is better than carmelized onions! I definitely would have appreciated them more if I had finished cooking them this way.
I saw your strawberry-rhubarb pie and was inspired. I searched everywhere for rhubarb last spring and couldn't find it. This year there is the new
"Grand Frais" store where it is already for sale.

T said...

My mouth is watering! As a lover of heat, adding jalapeno to traditional potato is a welcome combination :-)