Polish Pierogi With Ground Chicken Recipe
Pierogies are dumplings made of unleavened dough with delicious filling inside. The name is of Slavic origin and this clearly suggests that these wrapped delights are native to the Eastern Europe. Pierogies are among the much loved appetizers consumed, under diverse names, by the Russians, Belarusians, Latvians, Lithuanians etc. These delicate dumplings have earned the fame of national dish of Poland and form an integral part of Polish culture. Every Polish occasion calls for pierogies with different fillings. The versatility of pierogies is lip-smacking! A stuffing of meat or sauerkraut and mashed potatoes can give a tough competition to any gourmet dish from any part of the world. They resemble the Italian ravioli and tortellini to some extent but it is the filling which makes them stand out among the other dumplings. The cheesy, seasoned ground chicken with the fruity sweetness of the prunes and freshness of the parsley leaves turn the pierogies into a delightful dish altogether.
For the dough:
- 1 egg
- 3 ½ cups all purpose flour
- ½ tsp salt
- 1 ½ warm water
For the filling:
- ½ pound ground chicken
- 1 cup mashed potatoes
- 1 medium sized onion, chopped
- ½ lb cream cheese
- 1 cup chopped fresh parsley
- ¼ lb prunes, pitted
- Vegetable oil
- Boil the prunes in water until they soften, drain and mash them into a thick pulp.
- Sauté chopped onion in warm oil over medium heat, until they turn translucent.
- Add the ground chicken, season it with salt and pepper and continue to sauté until they brown.
- Add the mashed potatoes, prune pulp and chopped parsley and cook for about 3-5 minutes, stirring frequently until every ingredients mix uniformly.
- Stir in the cream cheese, mix well and then remove the cooked filling from the heat.
- For the dough, whisk the egg along with salt and warm water.
- Gradually stir in flour in parts until the entire flour is used.
- Knead the dough until it turns smooth yet firm.
- Keep the dough covered in a bowl and set it aside for about 10-15 minutes.
- Roll it out into a thin sheet on a floured surface.
- Cut out circular pieces, each of 4’’ diameter and place small portions of the cooked filling at the centre of each circular sheet.
- Fold one edge of the sheet over the filling and seal the edges with your fingers.
- Boil the dumplings in 2 quarts of salted water for about 5 minutes.
- When they float, strain them out from the water with the help of a slotted spoon.
- Pour melted butter over them and serve hot.