Servings: 2
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Asparagus Pierogi Filling
- 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
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Sift Flour: Sift flour into a large bowl.2 cups all-purpose flour
- Add Salt: Add salt and mix.¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Prep Asparagus: 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.1 bunch asparagus
- Drain: Drain the water and cook the spears on low heat for another 3 to 4 minutes to evaporate remaining water.
- Make Filling: 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.2 oz mascarpone cheese, 2 pinches black pepper, 2 pinches salt
Combine
- Roll Out Dough: 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: Cut palm-sized circles in the rolled dough. Reuse the leftover dough by forming a ball and rolling again.
- Fill: 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.
Cook
- Boil Water: Boil a large pot of salted water (1 tsp salt per quart).
- Cook: Add pierogi to boiling water, stirring to prevent sticking. Simmer gently for 3-4 minutes after they float to the surface.
- Remove and Serve: Remove with a slotted spoon and serve.
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