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.