15 steps to making red and green pierogis
Cook Up a Story
Cook Up a Story
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Ingredients

  • Red dough
  • 100 g (1/3 cup) roasted red peppers, pureed (about 2 medium red peppers-see previous post)
  • 200 grams (1 and 2/3 cups) all-purpose white flour*
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon oil
  • 100 grams (1/3 cup) spinach, pureed
  • 200 grams (1 and 2/3 cups) all-purpose white flour*
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon oil
  • 3 medium white or Yukon gold potatoes, boiled in salted water, drained and mashed
  • 1 tablespoons butter
  • ½ cup ricotta cheese
  • cream, just a little to make the mash smooth and spreadable, but not thin
  • olive oil for sauteing
  • 1 celery stalk, finely chopped
  • 1 cooking onion, finely chopped
  • 4 cups finely chopped mixed-variety of mushrooms (I used enoki, king oyster, and button mushrooms, but anything you have is fine)
  • 2 cloves garlic, finely chopped
  • any spinach puree left over from coloring the dough
  • 1 tablespoon rosemary, finely chopped or ground, optional
  • 1 tablespoon thyme, optional
  • 2 green onions, finely chopped, optional
  • ½ green pepper, finely chopped, optional
  • ½ cup parsley, chopped, optional
  • 1/2 cup of the potato mixture from above
  • 3 slices bacon, fried crisp and crumbled
  • 1 cup grated red cabbage, fried in oil with chopped red apple and a touch of maple syrup until soft, about 10 minutes
  • ½ cup grated Parmesan
  • ½ cup grated orange cheddar
  • 1/2 cup goats cheese
  • salt and pepper to taste
  • Half of the mashed potato mixture from above
  • any pepper puree left over from coloring the dough

Instructions

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