Far away and a long time ago, in another life it seems, I worked for a brief time for one Louis Somogvary. Louis was a former Hungarian Count who emigrated to New Zealand. He was an excellent cook, and introduced me to smoked paprika and capsicum, as well as interesting recipes such as stuffed cabbage, genuine goulash, and dumplings he called pierogi, though it seems, now I can consult Google, these are not actually Hungarian, but Polish.
I have not made pierogi since the early 1980s, and had forgotten them until reminded by Glenn, who suggested they were a possible way to use up my leftover turkey. Seemed like a great idea to me, especially as once made, they can be frozen and steamed later like dim sum – or fried. Also the filling can be just about anything, so making a load of dough is not a problem. I decided to make some.
- 2 eggs
- 200g sour cream
- 2 cups self raising flour
- 1/4 tsp salt
- chopped turkey and cranberry sauce
- stuffing and cranberry sauce
- stuffing and chilli sauce!
Other “traditional” fillings might include a combination of one or more of : paprika mashed potato with garlic, fried onion, sauerkraut, cheese, bacon, ham, shrimp, chopped parsley, chives, that sort of thing, and even sweet fillings.
- Beat the eggs and sour cream until smooth
- add flour and salt, and mix until a ball of dough forms
- cover and leave to stand for at least 30 minutes
- knead dough on a floured surface until it feels firm and stretchy
- roll it out to about 3mm thickness
- use a glass, cup or cookie cutter to make rounds
- place a spoonful of filling on each round
- dampen the edges with water or milk and fold each in half, pressing the edges firmly together to seal
- drop them a few at a time into a large pot of boiling lightly salted water
- remove them with a slotted spoon when they float to the surface.
Addendum: previously boiled and frozen pierogi, fried in butter and olive oil. If anything even more delicious!