Pierogis with Cheese And Potato Filling

Pierogis with Cheese And Potato Filling

The most popular pierogi ever, with potato and cheese filling!
Ingredients:

Filling:
6 small potatoes, boiled, peeled, and riced
2 tablespoons butter
3/4 cup diced onion
1 1/4 cups twarog (or substitute ricotta or cottage cheese)
salt and pepper, to taste

green onion, for garnish
smoked bacon, diced, for garnish

Directions:
Filling:
Place riced potatoes into a large bowl
Sautee onions in butter until light brown
Lightly toss potatoes, with onion, cheese, and seasonings until combined
Dough::
Place the flour on a clean work surface
Add the salt
Make a well in the top of the flour and add the egg.
Work the egg into the flour
Slowly add the water to the flour mixture, mixing it in as you go
Knead dough until smooth
To Assemble:
Brown bacon and reserve
Roll the dough out very thin, approx 1/16 inch
Cut into round circles using a glass or a cookie cutter
Add a spoonful of the filling to the center of each circle, compacting the filling
Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
Serve with butter and bacon

Amaya Prawns

                                                        

Amaya Prawns

The Mango Paste that you make yields more than this recipe calls for. Use the leftover to flavor dips, or as sauces, or as part of a dressing for a mango salad. Serve as a first course.  Serves 4
Ingredients
10 oz (300 g) large raw shrimp (about 12)
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) Curry Powder (see below)
½ tsp (2 mL) kosher salt
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) diced onion cut into 1-inch (2.5-cm) triangles
2 cups (500 mL) diced green, yellow and red peppers cut into 1-inch 

   (2.5-cm) triangles
2 tbsp (25 mL) Mango Paste (see below)
1 cup (250 mL) coconut milk

½ tsp (2 mL) dry fenugreek powder
1 tsp (5 mL) garlic paste
Salt to taste

Directions:
Peel and de-vein shrimp, leaving the tail attached. Rinse and pat dry.

Marinate shrimp with lemon juice, 1½ tsp (7 mL) Curry Powder, garlic paste and ½ tsp (2 mL) salt for 10 minutes. Drain shrimp.

Heat 2 tbsp (25 mL) oil in a pan over medium-high heat. Add onions and peppers and sauté for 2 minutes or until beginning to soften. Add shrimp and sauté for 2 to 3 minutes or until shrimp are pink and slightly curled.

Add 

Green Mango Paste, 

coconut milk, 

fenugreek powder, 

garlic paste and remaining 

1½ tsp (7 mL) Curry Powder and 

Simmer gently over low heat for 2 to 3 minutes longer or until shrimp are cooked through. Season with salt to taste.
Serve shrimps and some peppers as a first course. 

Makes 1 tbsp (15 mL) Curry Powder    Serves 4

Mango Paste
Green mangoes are available at Asian supermarkets. They are unripe mangoes and are quite tart. Mango paste is often used as an ingredient in Thai curries although this is Amaya’s version.
Ingredients:

Mango Paste:
4 oz (100 g) raw green mango
2 green chillies, finely chopped
½ tsp (2 mL) garlic paste
Directions:
Place mango, chillies and garlic paste in food processor or mini chop. Purée until paste-like.