Asparagus Pierogi
These asparagus pierogi are a delicious twist on a classic dish. With fresh asparagus and creamy mascarpone cheese, they're sure to be a hit at your next meal. And you can even make these vegan if you want.
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Ingredients
- 1 batch pierogi dough
- 1 bunch asparagus ~ one pound (or 450G)
- 2 oz mascarpone cheese or cream cheese (~60g)
- 2 pinches salt plus more for cooking the asparagus and pierogi
- 2 pinches black pepper
Instructions
- Prepare pierogi dough of choice and let rest for 30 minutes.
- Wash the asparagus and remove the woody ends of each spear. Cut them in half and cook them in salted water for 7-8 minutes until soft.
- Drain the water and cook the spears on low heat for another 3 to 4 minutes to evaporate remaining water.
- Cut the asparagus into thin slices and transfer into a large bowl and combine with mascarpone cheese, salt, and pepper. Stir well and taste to ensure it's seasoned to your liking.
- Divide dough into 2-3 parts. Roll one part thin on a floured surface, but not so thin that it tears. Wrap remaining dough to prevent drying.
- Cut palm-sized circles in the rolled dough. Reuse the leftover dough by forming a ball and rolling again.
- Place a spoonful of asparagus filling on each dough circle, fold over, and seal edges, removing as much air as possible. Moisten edges for a better seal. Place formed pierogi on a floured sheet, covered with a damp kitchen towel. Use flour to prevent sticking if they touch. Repeat until all dough or filling is used.
- Boil a large pot of salted water (1 tsp salt per quart).
- Add pierogi to boiling water, stirring to prevent sticking. Simmer gently for 3-4 minutes after they float to the surface.
- Remove with a slotted spoon and serve.
Servings: 2