Saint Patrick’s Day Pierogi

Hello Friends!

This is the first time in two weeks that I’ve made pierogi and I have missed it so much! If you were wondering why I didn’t post any recipes in a few weeks it is because I was traveling to Florida for work and Las Vegas for a bachelorette party. During my travels I checked out the local polish restaurants to find the best pierogi in the area. Check out the best pierogi in Tampa Bay here. The best pierogi in Las Vegas will be posted soon. I am still trying to recover from that trip!

This week I am going to share my Saint Patrick themed pierogi! I made a green dough by adding blanched greens to the dough mix. For a fun look I used two doughs to make striped pierogi! Check out my tip for doing this below. The filling is a traditional Irish side called, colcannon. This is a mashed potato and kale filling that is usually used as a Saint Patrick’s Day dish in the United States. In Ireland, some families make this dish for Halloween. They place a plate outside their front door to feed ghosts and fairies who pass by!

To make the green dough start by blanching any leafy greens you have. Since my filling has kale I used that to dye my dough green. Spinach or collard greens will work as well. Add 2 cups of greens to a stock pot of boiling water for 3 minutes. Remove the greens and add them to a bowl of cold water. This will stop the greens from cooking. When they are cooled down, place them in a colander to drain. 

Next, blend the greens, 2 large eggs, and 1/3 cup of water in a blender. This will be the wet ingredient mix for the dough. Then, in a stand mixer, add 2 1/2 cups of flour, 1/2 teaspoon of salt, and the wet ingredient mix. Mix with the batter attachment for 3 minutes on speed 2. Then knead the dough with the dough hook for 5 minutes on speed 2. Let the dough rest for 1-2 hours. 

To make the filling, start by peeling 2 pounds of potatoes. Cut the potatoes into 1 inch pieces and add to a stock pot. Cover the potatoes with water and heat a medium heat till the water starts to boil. After the water boils, turn the heat down to simmer for 15 minutes or until the potatoes are fork tender. Drain the potatoes in a colander and set a side. In the same stock pot, melt 6 tablespoons of butter. Add 1/2 cup of green onions and simmer until aromatic, about 1 minute. Next, add a bunch of chopped kale to the pot. Cook until the kale turns bright green, 3-5 minutes. Remove the pot from heat and add the cooked potatoes and 1/2 cup of milk. Mash the ingredients and add salt, pepper, and more butter as needed for taste.

To put the pierogi together, roll out dough 1/4 inch thick with a pasta roller or rolling pin. Cut your circles using a pint glass or cookie cutter and add 1-2 tablespoons of your filling. Before filling your pierogi dough, always allow filling to cool to room temperature.  

For the striped dough: I used two different doughs. The green dough was my base then I used the basic pierogi dough for my stripes. First, I ran the green dough through my pasta rolling to make a sheet. Then I used the pasta cutter attachment to cut the basic dough into fettuccini noodles. Then I placed the noodles in rows on the green sheet of dough. 

When the noodles are secured on the sheet of dough I ran the sheet through the pasta rolling one more time and Voila! Striped dough it made! 

This dish goes best with sausages and caramelized onions. We get our sausage from the The Local Butcher at The Denver Central Market.

 

Saint Patrick's Day Pierogi
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For the Green Dough
  1. 2 cups leafy greens (kale, spinach, or collard), blanched
  2. 2 large eggs
  3. 2 1/2 cups of flour
  4. 1/2 teaspoon of salt
For the Colcannon Filling
  1. 2 pounds of potatoes, peeled and cut the potatoes into 1 inch pieces
  2. 6 tablespoons of butter
  3. 1/2 cup of green onions
  4. 1 bunch of chopped kale
  5. 1/2 cup of milk
  6. salt and pepper
For the Green Dough
  1. Blend the blanched greens, eggs, and 1/3 cup of water in a blender.
  2. In a stand mixer, add flour, 1/2 teaspoon of salt, and the blended wet ingredients.
  3. Mix with the batter attachment for 3 minutes on speed 2. Then knead the dough with the dough hook for 5 minutes on speed 2.
  4. Let the dough rest for 1-2 hours.
For the Colcannon Filling
  1. Add potatoes to a stockpot. Cover the potatoes with water and heat a medium heat till the water starts to boil. After the water boils, turn the heat down to simmer for 15 minutes or until the potatoes are fork tender.
  2. Drain the potatoes in a colander and set a side. In the same stock pot, melt 6 tablespoons of butter. Add green onions and simmer until aromatic, about 1 minute.
  3. Add chopped kale to the pot. Cook until the kale turns bright green, 3-5 minutes.
  4. Remove the pot from heat and add the cooked potatoes and milk.
  5. Mash the ingredients and add salt, pepper, and more butter as needed for taste.
Maria Pierogi http://mariapierogi.com/

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