Monday, November 28, 2011

Baltic Pirogies with Carrot-Filling

I could not do a session of Eastern European Cooking without at least once preparing pirogi/varenky/pelmeni or whatever other names there are for those stuffed little goodies. I chose a vegetarian filling but basically there are at least as many recipes as families and you can stuff the dough with whatever you like. Make sure to season the filling well. A little variation (although not authentic) is to add some cheese to the carrot stuffing or to sprinkle the pirogi with cheese for some additional flavor and crust. I would like to try more varieties of these but labor-intense recipes do not always pair well with two little kids. This recipe will also be linked to this month's Cook Around the Globe event.


   
Ingredients (30-40 pierogi):
dough
50 g butter, melted
500 g all-purpose flour
2 1/4 tsp active dried yeast
1 tsp sugar
1 tsp salt
1 egg
150 ml lukewarm milk
50 ml water

filling
500 g carrots, peeled and diced
2 onion
1 1/2 tbsp butter
1 hard-boiled egg, chopped
1 egg
20 g hazelnut meal
salt
pepper
egg yolk
egg white

Dough: If using a bread machine, place ingredients in the appropriate order in the bucket and choose the (pizza) dough program. If using a regular mixer, sieve flour into a bowl, making a ditch in the center. Add remaining ingredients to the center and mix using the dough whisk attachments of your mixer. Mix until you obtain a smooth dough. Cover bowl with a towel, let dough rest in a warm place until volume has doubled. In the meantime, prepare the filling. Bring 1/2 inch water to a boil, add carrots and cook on low for about 10 minutes until soft; drain, let cool. Melt butter in a small skillet over medium heat. Add onion and cook until translucent. Remove from heat, let cool. Combine carrots, onion, cooked and raw egg, and hazelnut meal. Season with salt and pepper. On a lightly floured surface, knead dough, roll out about 2 mm (1/12 inch) thin. Cut out circles of 10 cm (4 inches) diameter. Place 1-2 tbsp of filling in the center of each circle. Brush edges with egg white, fold over, and press edges to seal well. You have several choices of finishing the preparation: a) deep-fry the pirogies, b) cook them in simmering water, c) brush pirogies with egg yolk and bake for 15-20 minutes at 360F. Serve with sour cream.

3 comments:

  1. These look delicious! I love the filling you chose, carrots are one of my favorite vegetables and they go so well with a lot of other foods! Great recipe :)

    ReplyDelete
  2. i've never had these before - but the combination of carrot and hazlenut sounds great.

    ReplyDelete
  3. I've had the regular pierogis that look like ravioli. These look so interesting, I am very curious about the hazelnut meal. I would definitely give it a try!

    ReplyDelete