Winter Recipe Series: Pierogi Dumplings
Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.
Pierogi DumplingsDumpling Filling Ingredients 2 pounds raw potato 1 stick butter 1 small onion, diced ¼ cup cheddar, grated ¼ cup diced green vegetable (broccoli, cabbage, etc) (optional) 1 clove garlic, minced Salt and pepper to taste
Directions
Wash potatoes, peel half, then cut all potatoes into 1-inch square pieces. We like a bit of potato skins for texture and contrast. Place into a pot filled with cold water and boil until soft. Once drained, allow potatoes to steam off for 5 minutes to reduce the amount of moisture in the filling. While potatoes are cooking, combine diced onion and chopped vegetables (if using) in a pan on low-medium heat. Sweat in 1/4 stick of butter till soft. Add minced garlic and sweat for 1-2 minutes. Add the remaining butter, cheddar, and onion/garlic/vegetable mix and let dairy melt into the potatoes. Mash gently with potato masher, add salt and pepper, mix and taste. It should taste delicious! Let cool for at least 30 minutes before rolling into dumplings.
Dumpling Roll Ingredients 1 package round dumpling or wonton wrappers, available at any Asian market
Take 1 spoonful pierogi filling and spoon into center of wrapper. Fold according to preference. Dumplings can be steamed, boiled, or fried. Serve with your favorite dipping sauce.
Editor’s note: An earlier version of this story inaccurately identified Margaret Li as Michelle.
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