November 2009 Archives

Dumplings, Revisited
By Lydia on November 11, 2009 1:35 PM| | Comments (1)
Its been a while since Dumplings of the World, but your intrepid blerg-er has been hard a-wrapping tidbits in dough, in observance of the coming chill. The season of pot pie, pasties, and oh! chicken and noodles on mashed potatoes is upon us. Of course, as I write, the weekly forecast is well into the 50s, but what is fall if not a compromise? Like wearing a giant scarf round one's head, yet forgoing the coat, we must make our comfort out of what we have at hand: the things we already miss from summer and those we look forward to in winter. As a nod to the reasonable dichotomy of the autumn may I suggest a dinner of kielbasa and pierogi? Grilled sausage, clearly delicious, will soon be relegated to the stovetop, and the small potato purses complete an excellent mid-fall meal.

Dough:
2 cups flour
teaspoon salt
1/2 stick butter (cold)
2 tb. plain yogu or buttermilk
1/2 cup ice water, will not use all

Put flour and salt in food processor. Cut butter into bits and add to flour mix. Pulse a bit. Add the yogu and with the machine running  add the water a tablespoon at a time until dough forms a ball. Done!

The filling can be as easy as boiling some potato, frying some onion, and mashing it all together with salt and pepper. A thoughtfully chosen herb would not be amiss here.

To fill, make thin circles of dough, putting filling on half of each circle, and closing them up. It is nice here to have a little bowl of warm water and a brush to wet the edges before you close them. Seal by pressing the tines of a fork around the circle edge.

Cook these by first boiling in batches in a large pot of water. Each pierogi needs a few minutes, but don't stress out about cooking time. Like homemade pasta, these can stand some overcooking. Let them dry on a rack, and saute them in butter right before serving. They freeze brilliantly;  boil them before freezing and let thaw before sauteing. You'll pretty much have to do this, as the dough recipe makes, like, a million dumplings. Dumplings!!


Pierogi 4.JPGPierogi 1.JPG
Pierogi 2.JPG