Total time: Approximately 1.5 hours.
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale. This recipe is inspired by Elise’s Cardamom Honey Chicken
2 to 2 1/2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/8 tsp ground cardamom
1/8 tsp ground turmeric
1/8 tsp ground coriander
1/2 to 1 cup lukewarm water
1 pound cooked chicken, shredded
1 Tbsp honey
2 tsp sherry
2 tsp lemon juice
1/2 tsp cardamom
1/2 tsp pepper
salt to taste
Mix together filling ingredients and chill completely before use.
Sift together seasonings and 2 cups of flour into a large bowl and make a well in the center. Break the egg into it, add a little water at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough and let it rest 20 minutes.
On a floured work surface, roll the dough out thinly (1/8” or as thin as you can go) cut with a 4-inch round or glass. Spoon a portion (tablespoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.
Bring a large, low saucepan of salted water to boil. Drop in the pierogi, in a single layer in the pan. Return to the boil and reduce heat to medium. When the pierogi rise to the surface, continue to simmer a few minutes more (usually about 5 minutes), until they’ve started to puff out.
Toast in a toaster oven at 375F for 10 minutes or until puffy and light brown.
I’m not sure if it was the honey or the sherry or, really, I have no idea… but the dough was very chewy after it was cooked. I’m glad I enhanced the flavor of the chicken with flavored dough; a very worthwhile experiment.
I couldn’t come up with a sauce to serve with these (for dipping or on top). Sour cream didn’t at all taste right.