Aaron has two theories about food. Everything tastes better with bacon and everything tastes better fried. With these pierogi I proved him wrong.
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.
I am terribly late with this post, and it has been a busy month. Better late than never, but this will be a short post. As I mentioned, inspired by chili cheese fries, I set out to make a pierogi my kids would love. I spiced the dough with chili inspired spices, filled it with potatoes, sour cream, cheddar cheese and bacon of course. Then I pan fried them in butter. Come on - fried, what kid wouldn't love that?
Then my kids took a bite - meh, they said. What? Meh - it's fried in butter and has bacon. Are you kidding me? To redeem my pierogi I gave them one of the just boiled specimens and of course they devoured them. They devoured the entire batch in one sitting!
Lesson learned. Fried does not necessarily equal better...
Gluten-free chili spiced pierogi
- 11 oz. GF all purpose flour
- 1 oz buckwheat flour
- 2 oz cornmeal
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup water
- 1/2 t smoked paprika
- 1/2 t garlic powder
- 1 t cumin
- 1 t ancho chili powder
- 2 t kosher salt
- 1/2 t Mexican oregano, crushed with your hand
- Combine all flours, spices and salt.
- Combine eggs, sour cream and water and whisk until mixed well.
- Add liquid to flour, and knead with hands until smooth. Allow to sit for 30 minutes.
- Roll to approximately 1/8 inch thick. Place a teaspoon of filling in the middle, and fold over. Press to seal.
- Boil in salted water for 3-5 minutes until they float.
- You can serve boiled, or sauteed in butter. My kids preferred them boiled.
- mashed potatoes
- sour cream
- liquid smoke
- cheddar cheese
- salt and pepper
- Mix together ingredients to taste. Sorry I didn't measure. Busy night.