Annie’s Nettle & Potato Pierogies
Ingredients
- Dough:
- 2 cups warm milk
- 3 ¾ cups flour
- 1 tsp. Salt
- 2 egg yolks
- Filling:
- 1 bunch of nettles, boiled, drained and chopped
- 3 medium potatoes, cut into tiny pieces and boiled
- 2 green garlics, finely chopped & sauteed
- ¼ cup chopped chives
- ½ cup parmesan cheese
- 1 egg
- 1 Tbsp flour
- 1 tsp smoked paprika
- Pinch of cayenne pepper and salt & pepper to taste
Instructions
- To make the dough:
- Mix salt and flour into a well.
- Drop in egg yolks and gradually add milk into well. Mix with a wooden spoon, gathering flour into the center with the spoon, adding milk a little at a time, incorporate more flour, add milk, etc. until you have a soft dough.
- Knead on a floured surface until smooth and no longer sticky.
- To make the filling & assemble the pierogis:
- Mix all of the filling ingredients well.
- Boil water in a large pot and add a glug of oil.
- Cut the dough in half, wrap half in plastic wrap to keep from drying out. Roll out the other half of the dough ⅛” thick. Cut into 3 squares, trimming the edges and saving the scraps to re-roll. Place a scoop of filling into the middle of each square. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining squares & dough.
- Place into the large pot of boiling water, stirring very gently until they float on the surface. Once they float, let them cook, stirring gently, for a few more minutes. Do not boil hard or they may break.
- Working in small batches, take pierogis out of the water with a slotted spoon and rinse with a little cold water.
- Melt 4 Tbsp butter in a pan & sprinkle with enough breadcrumbs to cover. Saute pierogies for a couple of minutes and then flip and cook for a few minutes more. Enjoy!
