Bayou Teche Potato Pirogues Food

PIEROGIES

Steps:

• Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
• Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
• Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
• While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

BAYOU TECHE POTATO PIROGUES

Steps:

• Preheat oven to 350°F.
• Combine seasoning mix ingredients and set aside.
• Prick each potato with a fork.
• Bake potatoes for 45 minutes.
• Let cool until they can be handled.
• Cut in half lengthwise and scoop out pulp, leaving about 1/4" in skins.
• Dice potato pulp and set aside. There should be about 3 cups.
• Combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.
• Brush the inside of the potato skins with the seasoned oil.
• Place on a baking sheet and return to oven.
• Bake for 20 minutes.
• Turn over and bake for an additional 20 minutes.
• While potato skins are cooking, make the stew.
• Sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.
• Heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.
• Add meat and spread evenly over the bottom of the pot.
• Cook for 2 minutes without stirring.
• Turn meat and cook just until it loses its red color, about 2 minutes more.
• Remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.
• To the same pot, add 1 cup onion, 1 1/2 cups celery, 3 tablespoons poblano peppers, 3 tablespoon Anaheim peppers, and 2 tablespoons seasoning mix.
• If any juices accumulate from the meat, add them, too.
• Mix well and cook, stirring and scraping the pot frequently, until the vegetables are dark brown and the bottom of the pot is covered with dark brown particles, 5-7 minutes--but watch the pot, not the clock. Don't let them scorch.
• Add 1 cup of reserved potato pulp and mash down.
• Scrape bottom of pot until anything that sticks is loosened. It will come up in layers; turn the pot to make sure everything is scraped up or it will burn.
• Continue stirring until well-combined and potatoes are sticking heavily, adding 1/2 cup stock if necessary to prevent scorching, about 6-8 minutes.
• Add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.
• Add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.
• Cover and bring to a boil.
• Uncover, reduce heat to medium, and simmer 10 minutes.
• Add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.
• Whisk in remaining potato pulp and remove from heat.
• Fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.
• Variation: You can also deep-fry the potato skins. If frying, eliminate the 2 tablespoons olive oil. Place vegetable oil in a deep fryer to a depth of 4". Heat oil to 350°F.
• Carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.
• Remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.

YULIYA'S POTATO PIROGUES

Steps:

• To make the dough, combine the flour and salt in a large mixing bowl.
• Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
• Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
• For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
• Drain the potatoes, then mash them by hand.
• Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often.
• Add the onion, cheese, and salt to the potatoes and mash them inches.
• Bring a large pot of salted water to a boil.
• Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
• Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
• Put a heaping teaspoon of filling in the center of each circle.
• Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
• Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
• Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
• Serve hot and garnish with a little extra cheese, if you like.

GRANDMA'S POLISH PEROGIES

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

POTATO AND CHEESE PIEROGIES

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.