My Failed Attempt at Pierogi

The August Daring Cooks challenge was to make homemade Pierogi and homemade filling. I had recently stocked up on ricotta cheese and frozen spinach, so I decided to use that for my filling. I also added some salt and pepper just for some added flavor to the cheese.  Let's not forget the crispy bacon that's in there too. If I were to do it again, there would be more bacon.

My husband gave me a ravioli mold and pasta maker for our anniversary a few months ago, so I took this opportunity to use them. I don't have the Pierogi gadget, though I did get my sister some for Christmas last year - too bad she lives 1200 miles away.

After I attempted to roll out the pasta dough and form the ravioli, I realized I made a big mistake. I hand-rolled the pasta dough instead of running in through the pasta maker. Duh! You don't think of using something to make your life easier if you're not used to having it... next time.  So needless to say, I had filling oozing into the dough as I am trying to get the itty-bitty ravioli out. What a disaster.

I then re-rolled out some dough and formed them in the actual shape of Pierogi since, that was what I was supposed to be making in the first place - right?

After boiling the Pierogi, I deep fried them and then added some Four-Cheese Alfredo sauce. They were a little dry since the dough was too thick, but still filling.

Next time - the pasta maker is coming out.


Dough Ingredients:
½ cup (125 ml) milk (can be whole milk, 2% or skim milk)
½ cup (125 ml) whipping cream
3 large egg whites
1 tsp (5 ml) salt
3 cups (450 gm) all-purpose flour

Directions:

1. Mix flour and salt, add other ingredients, and knead dough until you have a smooth dough. (I
kneaded this dough quite a bit, and it yielded a nice, pliable dough).
2. On a floured surface roll out fairly thin (1/8”), cut into 2” squares, and fill with 1 tsp (5ml) filling.

Filling Ingredients:
1 cup ricotta cheese
1/2 cup chopped, thawed spinach
1 tsp salt
1 tsp pepper
4 strips of cooked bacon


Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only
single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface,
continue to simmer a few minutes more ( usually about 5 minutes). Remove one dumpling
with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the
water.