by Olga, on November 26, 2013
The pan-fried Pierogi is an excellent appetizer or snack. They are very well served with any dip or salsa. They also will be great with green salad or soup at lunch or diner time.
I found that frozen White Dinner Rolls or frozen White Bread dough are the perfect yeast dough for pierogi.
If you don’t have any of them, you can make the dough from scratch. The instruction is at the bottom
of this recipe.
Get the frozen diner rolls out from the package and place them on a clean kitchen towel. Let it thaw and rise at the room temperature.
Meanwhile prepare stuffing for pirogi.
Heat 2 tbsp of oil in a frying pan on a medium heat, add chopped onions, carrot. Cook until slightly browned and tender, about 5-7 minutes. Add minced garlic and cook for 1 more minute or just until it releases fragrance.
Add ground turkey (or beef) to vegetables and continue cooking, constantly turning over and braking pieces of meat with spatula or fork until the meat looses its color and mixes evenly with vegetables. Season with salt, pepper. Cook it through for another 3-4 minutes. Turn off the heat and transfer meat mixture into a bowl.
Roll each dough balls into circles, about 3.5 inches in diameter.
Add 1 full table spoon of meet filling to the center of each circle.
Fold it in half and closing the filing inside, crimp the edges tightly from one side to the other.
Arrange the finished pirogi the seam down on the floured surface slightly pressing them on top.
Heat 1/3 of cup of olive oil in the frying pan to a medium heat. Put some of prepared pierogi in a pan the seam side down and
cook on one side for 4-5 min or until the bottom is golden.
Turn pirogi over to the other side, cover with lid and cook for 4-5 min.
Serve pirogi hot or cold, with coffee or tea in the morning, with your favorit dip or salsa for an appetizer or snack.
They are also a great addition to your salad or soup at lunch or diner time.
The White Bread Dough
1¼ Cup warm water about 110-120F degrees (49 degree celsius)
1 Tablespoon white sugar
1 Tablespoons dry yeast
⅔ Teaspoons salt
2 Tablespoons vegetable oil
3 Cups unbleached white flour
Butter to brush the bread
In the bowl with warm water, sprinkle yeast, let it dissolve about 5-10 min.
Add sugar, salt and oil.
Add about half of flour, mix it all together, then add the remaining flour and kneed it.
I would recommend to use the dough mixer.
Kneed it well enough, until it smooth and does not stick to your hands or the walls of a mixing bowl.
Pull it out and place on the lightly floured surface.
Grease the bowl, place the dough into it and carefully flip the dough ones to the other side to cover
the other side as well.
Cover the dough and set it aside to rise in the warm place, about 1 to 1,5 hours . I usually wrap covered bowl with the dough in a blanket or couple of clean beth towels. It will help the dough to rise.
When the dough doubles in size, uncover it and punch it down ones.
Let it rise another time for about 30-40 minutes.
Roll the dough out the bowl on a floured surface; shape the little balls 1,5 inch in diameter.
Roll each dough balls into circles, about 3.5 inches in diameter… and follow the rest of recipe.
The amount of feeling may need to be reduced, or double the ingredients for dough recipe
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