January 10, 2017 by Tor Park
Jerusalem artichoke and chard pierogies
Makes approximately 45 pierogies, serves 5-7
450 g plain flour, extra for dusting
280 ml whole milk
325 g jerusalem artichokes
250 ml single cream
100 g chard, leaves roughly chopped and thick stems discarded
1 small head garlic
Salt and pepper
You will also need an additional:
2 yellow onions, sliced
1 egg, beaten
To make the dough….
1. Beat eggs then add milk. Gradually stir in flour and salt until combined. Turn out onto a well floured surface and knead for 2 to 3 minutes until dough is smooth and elastic. Alternatively, you may use a mixer with a dough hook to knead.
2. Wrap dough tightly in cling film and allow to rest 30 minutes to 1 hour.
3. On a well floured surface, cut dough into quarters. Working with one quarter at a time, roll out to 2mm width and use a 6cm biscuit cutter to cut out your wrappers.
To make the filling…
1. Preheat oven to 200°C. Trim the top off the head of garlic (no need to peel) and drizzle with olive oil and a pinch of salt. Wrap it in a piece of foil and roast in oven for 20 minutes or until cloves are soft. Allow to cool, then squeeze out the cloves of garlic.
2. Add some olive oil to a skillet, gently wilt the chard. Take pan off heat and set aside.
2. While the garlic is roasting, wash the jerusalem artichokes well to remove any remaining soil. The skin does not need peeling. Slice them into 1/2 cm slices.
3. Add some olive oil to a skillet and gently saute the jerusalem artichokes until fork tender, about 7 to 10 minutes. Add a pinch of salt and pepper.
4. Pour the cream into the pan with the jerusalem artichokes and allow to simmer for 5 minutes or until the cream has thickened. Take the pan off the heat. Add the roasted garlic and wilted chard.
5. Using a hand blender, puree the jerusalem artichokes mixture until mostly smooth. A few lumps are fine. Add extra salt and pepper to taste.
Now put it together…
1. Place about 1.5 teaspoons of filling on one side of a wrapper, staying close to the center. Dip a finger in either a bit of beaten egg or water and run it along the inner edge of the wrapper. Fold and press the edges over into a half moon shape to seal it. Use the tines of a fork to crimp the edges and ensure no filling leaks out.
2. Bring a large pot of water to a rolling boil. Boil the pierogies for 2 to 3 minutes, or until they start to float. Remove with a slotted spoon and set aside
3. In a large skillet, fry off the onions in a couple of knobs of butter over high heat. The onions should take on a nice brown and become a bit crispy. Add the pierogies in and finish them with another knob of butter. Allow the skins to brown and crisp up, flipping once or twice.
4. Serve with chopped chives, sour cream, or some diced bacon and a hearty salad.
Eat and enjoy!
Category Uncategorized | Tags:
Sorry, comments are closed.