There are times when watching Food Network, that one can make extremely ambitious assumptions about how skilled they can be in the kitchen. I call myself June Clever / Julia Childs, at times, ( I happen to think I’m a pretty good cook),…but did I misstep in this attempt?
The first challenge I encountered, was the main ingredient in the Food Network episode that I watched. It was cabbage. I swore up and down that I had cabbage in my refrigerator. I remembered buying a head, on my last trip to the grocery store, but when I thought long and hard about it, I realized that I more than likely left my cabbage on the check out counter, whilst I was packing my groceries. There is nothing I hate more than trying a new recipe, and having to improvise and substitute what can be considered the main ingredients of the concoction. There was no turning back now though. I’d committed to the idea of Pierogi for Sunday dinner, so that was that. Peep my ingredients below.
Carrots, Butternut Squash,
Garlic.. Ground Turkey
The first thing I did was shred the carrots and the butternut on a grater. They acted as my cabbage filler substitute. I then cooked the ground turkey, as that was a part of the Pierogi filler as well. The butternut & carrot were steamed together with a few small dashes of salt in a frying pan, then set aside.
For the flour mix. I eyeballed that whole process, because I had no idea how many I wanted to make.
The eyeball amount for the flour was about 5.5 cups. 2 eggs, water (about 1 & 1/2 cup) and season salt. The recipe I followed said it was best to beat the eggs and the water together first, then add it to the seasoned flour. It did mix together nicely. After mixing the dough, let it sit for about 20 minutes covered .This is when I did the veg stir fry (grated carrot & butternut) in one pan and the ground turkey in another.
Now that the filling is done, it was time to deal with the dough. I forgot that I didn’t have a rolling pin, so I had to improvise … yet again. I had a full bottle of white wine, so I used that to knead the dough. Also, I had to use a plastic cup cover, with a sizable circumference, to cut out the circles for each Pierogi wrap.
Pictures of the process are attached to show a clearer description of what my process was.
After you’ve wrapped all of the Pierogi, put them into a pot of boiling, slightly salted water. They take about 4 minutes to be cooked, but you’ll know for sure when they float to the top. You can then scoop them out and plate them. Some people fry their Pierogi to crisp them up after this process, but it is not necessary. This is more of a personal preference.