Receta Delicious Dumplings from Poland.
Dumplings; usually a circular layer of unleavened dough which has a filling put into its center, folded over and sealed with a dap of water along the edges. If you have had Italian ravioli, then you've eaten dumplings. In Poland, the dumpling is referred to as a pierogi; the usual filling is a mixture of potato and onion; first boiled, then baked or fried. Almost every culture in the world has some sort of dumpling, the fillings are infinite, and they are a comfort food.
Being pasta making challenged, no, I don't make my own dumplings; instead I rely on Mrs. T's Pierogies found in most supermarket freezers. Just like frozen ravioli, they are a convenience, especially when the mood for them suddenly strikes. Just pop them in boiling water until they float, strain, fry them up in butter and/or oil, and eat as is, or sauce them up. Like ravioli, they come in a variety of fillings, but my favorite is potato with cheese. By the way, the recommended serving size is 3, but who am I kidding; 4 or 5 is my usual serving.
Pierogies
- 1 (16 oz) box Mrs. T's
- potato and cheese pierogies (or whichever potato variety desired)
- 1/2 cup each diced red and
- yellow bell peppers
- 1/2 cup diced onion
- water to boil pierogies
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground black
- pepper
Fill a large pot halfway
with water and bring to a rolling boil.
Add in the pierogies and cook for 5 to 7 minutes; until they float to
the top and are puffed up; turn off heat.
While pierogies are
cooking, melt the butter with the olive oil in a large skillet on medium-high
heat. Add in the bell peppers, onions,
salt, garlic powder and black pepper; sauté for one minute. Using a slotted spoon, transfer the
pierogies to the skillet; brown one side for 4 minutes; turn over and brown the
other side for an additional 4 minutes.
Makes 4 servings (3
pierogies per serving).