Kooji Creative Blog: Pierogi Samosa

Tuesday, 14 April 2009

Pierogi Samosa

During our last visit to Fundacja Między Nami we were given a great recipe for a tasty pierogi dish. The only problem was that we couldn't read the recipe because it's written in Polish. Well, it's a few months later and we've been polishing up our Polish (with a little help from Google Translate) and we've translated it.

Click here to download a Pdf containing both the original Polish recipe and translated English version.

Serves 6 people
Preparation 40 minutes
Frying 10 minutes

Dough:
500g flour
25g clarified butter, 4 tablespoons of yoghurt,
½ teaspoon baking powder,
1 teaspoon salt, flour to sprinkle.

Alternative Dough Mix:
300g flour
2 eggs,
4-5 tbsp water,
pinch of salt.

Filling:
500g minced meat
250g green peas, 25g clarified butter,
2 medium-sized onions, 2 cloves garlic
2 teaspoon coriander,
1 teaspoon of powdered ginger,
½ teaspoon of chilli, 1 teaspoon Garam masala,
vegetable oil for frying.

1. Prepare the dough: sieve flour and then mix with baking powder and salt, then add the clarified butter and yoghurt.

With the dough make small balls with a diameter of 2cm.

Sprinkle flour and then roll out each ball flat with a diameter of 15cm. These form the two halves of the pierogi.

2. Prepare filling: take onions and garlic and chop finely, then heat in frying pan (gas mark 5) in butter or vegetable oil until gold.

Add minced meat and green peas, then pour in coriander, ginger, chilli and Garam Masala. Mix and fry for 5 minutes. Once the filling is cooked through allow to cool.

3. For each piece of dough add a teaspoon of the filling. Moisten edges with water, then add the other half of the dough to form the pierogi. Use a fork to join the edges (it looks decorative too!)

Heat the vegetable oil in a frying pan then fry the pierogi on both sides until they go a nice golden colour. (For the Alternative Dough Mix boil pierogi in a pan of water until they rise to the surface. This is the sign that they're ready).