Shrimp Pierogis w/ Sun-Dried Tomato Sauce

Like many recipes with folk origins, pierogi dough can be made in a variety of ways with some people using eggs & sour cream & others don’t. Making your own pierogis is actually an easier job than you might expect (just a little time consuming).

Like all ‘dumplings’, pierogis can pretty much do no wrong. They’re great as a side, as the main event or you guessed it ….. in a casserole or even dessert.

What makes it even better is that the filling possibilities are endless ….. the pierogi knows no boundaries!

Brion & I always enjoy a seafood meal. On a quest to come up with something different it occurred to me I had never put shrimp in a pierogi filling before. If it works in seafood lasagna why not a pierogis?!

Last summer I had posted a meal using a sun-dried tomato sauce. The once, incredibly popular, sun-dried tomatoes have become an underrated, ingredient that few people stock in their pantries anymore.

Sun-dried tomatoes are very versatile & can be used in unlimited ways, Because they’re dried, the flavors of the tomatoes are intensified. This sauce, with its bold & rich garlic & herb flavors was the perfect accompaniment for these shrimp pierogis. Definitely a keeper!

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Shrimp Pierogis w/ Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
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Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pierogi Dough ( Yield = 18)
  1. In a large bowl, combine flour, salt, beaten egg, butter & sour cream. Mix until dough comes together. On a work surface, knead dough for 3-4 minutes until elastic. Place in a plastic container with a lid & refrigerate for at least an hour or overnight.
Shrimp Filling
  1. In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
  2. Stir in half of the bottle of clam juice & the 1/4 cup chicken broth; bring mixture to a boil. Once boiling, add shrimp & 1/8 tsp pepper. Return to a boil, then reduce heat & let simmer for 4-5 minutes. Drain the filling, reserving liquid. Set aside.
  3. In a large saucepan over medium-low heat, melt the remaining 1/4 cup butter. Stir in flour & mix until smooth. Gradually add in the milk & reserved liquid (from filling), while stirring constantly. Sprinkle in the rest of the salt & pepper. Bring sauce to a boil & cook for about 2 minutes until thickened, continuing to stir.
  4. Remove the sauce from heat & mix in the heavy cream & Parmesan cheese. Take about 1/3 cup of the sauce & mix it with the shrimp filling. Place remaining sauce in a bowl & set aside to be added to the SUN-DRIED TOMATO SAUCE later.
Sun-Dried Tomato Sauce
  1. Add oil to skillet & heat on a medium heat. Add onion & saute until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini, oregano & smoked paprika.
  2. Cook for 2 minutes, while stirring, then add remaining clam juice, sea salt & RESERVED sauce. Gently combine. Set aside until pierogis are cooked & ready to serve.
Roll & Fill Pierogis
  1. Remove pierogi dough from refrigerator & cut into 18 equal pieces (about 30 gm each). Roll each piece into about a 3 1/2-inch round. Place a heaping Tbsp of shrimp filling (about 30 gm) in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold pierogi in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop pierogis in & boil until all the pierogis float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove pierogis with a slotted spoon, making sure to let as much of the excess water drip off as possible.
  2. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides. Reheat sun-dried tomato sauce & place in a serving dish. When pierogis have fried a bit, (blot on paper towel if you wish), then add to sauce on serving dish.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
  • If you happened to have any filling leftover, just add it to you sun-dried tomato sauce.

Christmas Pate’

Christmas gatherings would not be complete without pate’. For many people, pate’ brings to mind a fancy goose liver-based hors d’ oeuvre spread — but not all pate’ is made from liver!

While traditionally served baked in a crust, today pate’ simply describes a wide variety of smooth blends of meats, poultry, seafood, vegetables, dairy products, liquors like sherry or cognac with herbs and spices. 

Pates’ can be smooth and creamy (mousse) or firm and chunkier (country style). Mousses spread effortlessly on crackers or bread while country style varieties can be sliced or cubed for appetizers or sandwiches.  Equally flavorful hot or cold, pates’ are best served at room temperature.

Recipes are not always extravagant and widely vary from the humble appetizer prepared at home to one of the most expensive dishes served in world renowned restaurants.

There are no rigid rules for cooking or serving pate’.  Nearly any flavor profile that appeals to you can be made into one. Today I wanted to feature a couple of very simple but tasty pates’ you might enjoy to try somewhere throughout the Christmas season.


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Pistachio & Turkey Pate' / Walnut & Wild Mushroom Pate'

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Rating: 5
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Servings


Ingredients
Pistachio & Turkey Pate'

Walnut & Wild Mushroom Pate'

Servings


Ingredients
Pistachio & Turkey Pate'

Walnut & Wild Mushroom Pate'

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
Pistachio & Turkey Pate'
  1. Line a small bowl with plastic wrap.

  2. In a food processor, combine turkey, onions, sour cream & mustard; process until mixture is well blended & smooth. Add relish; process about 30 seconds or until JUST combined. Spoon into lined bowl; cover with plastic wrap & press gently. Refrigerate 1-2 hours to blend flavors.

  3. Unmold onto serving; remove plastic wrap. Sprinkle with chopped pistachios; gently press onto plate. Serve with a variety of crackers. Yield: 2 1/2 cups.

Walnut & Wild Mushroom Pate'
  1. Preheat oven to 350 F. Spread walnuts in a single layer on a baking sheet. Toast for 10 minutes, or until fragrant & lightly browned.

  2. In a large skillet, saute shallots in butter over medium heat until translucent.; add chopped mushrooms, garlic, parsley, thyme, salt & pepper. Cook, stirring often, until most of the liquid has evaporated.

  3. Process toasted walnuts & olive oil in food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture; process to desired texture. Pack mixture into a well oiled bowl. Cover with plastic wrap & refrigerate for a few hours or overnight. Serve on baguette slices or crackers of your choice. Yield: 20 servings