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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- 2 cups flour
- 1/4 Tsp salt
- 1 egg, beaten
- 1/4 cup butter,
- 1/2 cup sour cream
- 1 leek, washed & thinly sliced then chopped USE ALL of the leek, discarding only discolored stalk ends
- 200 gm Crimini mushrooms, chopped
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1/4 cup + 1 Tbsp butter, divided
- 1/4 cup chicken broth
- 236 ml clam juice, bottled DIVIDED
- 300 gm WILD shrimp, peeled, deveined, rinsed & slightly chopped
- 1/4 cup flour
- 3/4 cup milk
- 1/4 tsp sea salt
- 1/4 tsp pepper, divided
- 1/2 cup heavy cream
- 30 gm Parmesan, grated
- 1 Tbsp olive oil
- 3/4 cup (80 gm) onion, chopped
- 70 gm (4-6 large) Crimini mushrooms, chopped
- 2 cloves garlic, minced
- 90 ml sun-dried tomatoes, sliced
- 1 medium zucchini, chopped into chunks
- 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
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- 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.
- In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.