Chef Jamilka Borges, ever-busy at her restaurant Lilith, consistently puts a bright spin on vegetables. Here she combines the pierogi, a classic Pittsburgh comfort food, with an Asia-inflected blend of spices. Simply delicious!
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Carrot Pierogis
Description
Rather than potato, Chef Jamilka uses carrots for a vibrant pierogi filling.
Ingredients
Scale
For the dough:
- 4 cups AP flour
- 1 tsp salt
- 2 eggs
- ¼ cup sour cream
- 1 cup carrot juice
- ¼ oil
For the carrot filling:
- 2 cups small dice onions
- 1 cup minced garlic
- ¼ cup minced ginger
- 2 lb ground pork
- 4 qt carrot pulp
- 1 cup soy
- 1 cup sambal
- ½ cup red wine vinegar
- 2 cups carrot juice
- 1 cup minced cilantro
- Salt
Instructions
For the dough:
- Place all dry ingredients in mixer bowl, add eggs, sour cream and slowly add juice.
- Mix until it comes together in a bowl. Knead with extra flour until smooth. Wrap tightly with plastic wrap.
For the carrot filling:
- Sweat all alliums and ginger then add pork. Brown pork then add carrot, deglaze with all liquid and let cook. Finish with cilantro
For assembly:
- Roll sheets of dough with a French roller on a smooth surface. Cut with a 4-inch cookie cutter and fill, seal the dumpling by pinching your thumb and index fingers creating a cress. Let rest in freezer for 30 minutes.
- Bring a pot of water to a boil and have ready a “shocking station” – plastic container with plenty of ice and water.
- Boil pierogies for 3 minutes and shock in ice water, transfer to an oiled container. Sauté with butter and olive oil until golden brown. Serve with crème fraîche and salsa verde.
Recipe by Chef Jamilka Borges
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