Recipe Trout pierogi

Ingredients :

• FILLING
• Olive oil
• 1/2 onion chopped
• 1 potato cut into 1/2 inch cubes
• 1/4 tsp fennel seed
• 2 tablespoons uncooked long grain rice
• 1/2 lb trout fillet
• pinch nutmeg
• to taste salt and pepper
• 1 1/2 tbsp chopped dill
• DOUGH
• 3 large eggs
• 2 tbsp sour cream
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/2 tsp pepper
• 1/2 tsp ground coriander
• 1 tsp salt

Method :

1. Heat the olive oil over medium heat. Add onion cook 3-4 min until translucent
2. Add potatoes, rice and fennel seeds, saute for 2 min
3. Add 1 cup and bring to a simmer. Cover and cook til rice is tender, about 15 min
4. Add vinegar and lay the trout over the top. Cover and let sit for 5 min
5. Remove from heat, and let cool slightly.
6. Mash the trout mixture with a fork and then add in nutmeg, dill, salt, and pepper
7. Whisk 2 of the eggs and sour cream together
8. In a separate bowl combine the flour, baking powder, pepper, coriander and salt.
9. Combine wet and dry ingredients and mix until dough forms
10. Transfer dough to a floured surface and kneed until smooth, 5 to 10 min. Cover and let rest 10 min.
11. Preheat oven to 350°F
12. Divide the pierogi dough into 12 equal pieces. Roll each piece into a 3 in circle
13. Place a tbsp of filling in the center, and brush the edges with water. Fold each circle over into a half moon, and crimp the edges with a fork to form a seal.
14. Brush each pierogi with mixture on an egg and a tbsp of water. Bake for 40 minutes rotating halfway through

Recipe Trout pierogi 2010-04-21T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster