Daring Cooks – Peirogi

Yet again, cutting it fine on actually posting, despite making this month’s challenge in plenty of time!

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

Pierogi are something I’d only tried once before I got my hands on these recipes.  Andy had insisted we should give them a go as he’d wanted to try them for awhile but  the supermarket ones we got were very bland to my taste and rubbery to boot.  Home made ones, though, are a totally different kettle of fish!

Since we were challenged to try local food variants for our pierogi, I went with haggis. I figured it would work well, with some added mash. Since fresh is a little expensive as a ‘filling’, I ended up using one of my comfort food easy-meal items:

Because I’d used haggis, I made a couple of my pierogi haggis-shaped, the rest ‘normal’ and folded up:

I noticed some people using wholemeal flour for theirs, and figured that would work for haggis filled ones (I went for 2/3 plain, to 1/3 wholemeal), and also added some ground black pepper to the dough. Served on a bed of lightly fried cabbage and onions, drizzled with garlic-chilli sauce and marigold petals from the garden.

The recipes and instructions for making your own are here.

2 thoughts on “Daring Cooks – Peirogi

  1. Thanks, Chef_d! A lot of people are a bit squeamish about haggis, but it, like many things, tastes better than the sum of its ingredients would suggest ;)

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