Dumplings including Pierogi, are originally from China, even though Eastern Europe adopted the pierogi as their own. Try these Prawn and Potato Pierogi with Chorizo Dressing for a taste of Eastern Europe at home.
Prawn and Potato Pierogi with Chorizo Dressing
Makes 26
Ingredients:
200g potatoes, peeled and chopped
100g sour cream, plus extra to serve
200g leftover cooked prawns, crayfish or lobster meat, peeled and chopped
1 tbsp chopped chives, plus extra to serve
Chorizo dressing
2 whole dried chillies, soaked in boiling water for 20 minutes
2 cloves garlic
1 shallot, roughly chopped
1 tsp carraway seeds
50g dried chorizo, chopped
⅓ cup light flavoured olive oil
1 tsp paprika powder
1 tbsp caster sugar
¼ cup red wine vinegar
Dough
1 2/3 cup plain flour, plus extra for dusting
1 tbsp vegetable oil
Method:
For the pierogi dough, place flour and a pinch of salt in a large bowl. Set aside. Combine oil and 1 ½ cups water in a saucepan and bring to the boil over high heat. Slowly pour the water mixture into the flour, stirring continuously with a fork to bring the dough together.
Turn the dough out. Working quickly, bring the dough together using your hands. Knead the dough for 4 minutes or until it comes together and becomes smooth, then wrap it in cling film and rest at room temperature for 30 minutes.
For the filling, place potatoes in a saucepan of cold salted water. Bring to the boil, cook for 15 minutes, or until tender. Drain well and set aside to cool. Place cooled potatoes in a large bowl, add the sour cream and mash together. Add the seafood and chives, season, and mix to combine. Refrigerate.
Roll the dough out on a lightly floured surface to 2mm thick. Using an 8cm round cutter, cut out rounds of dough. Spoon one and a half teaspoons of filling onto each round. Brush a little water around the edge of each dough round, then fold the edges together to create a semi-circular dumpling, pressing the edges together to seal. Repeat with remaining dough and filling, re-rolling dough as needed. Refrigerate.
For the chorizo dressing, drain the water off the chilli and roughly chop. Combine chilli, garlic, shallot and carraway seeds in a small food processor and process until finely diced. Set aside. Place chorizo in the food processor and pulse until finely diced.
Heat oil in a medium frying pan over low heat. Add chilli mixture and chorizo and cook for 4-6 minutes or until fragrant. Add the paprika, caster sugar and vinegar. Bring to a simmer and cook for 2 minutes. Take off heat, season and keep warm.
Bring a large saucepan of water to the boil. In batches, add the pierogi and cook for 2 minutes, or until they float to the surface. Remove with a slotted spoon and repeat.
Spoon extra sour cream into bowls, add pierogi and serve, topped with dressing and chives.
