Welcome to the 1st edition of "Fridge Fridays"
The purpose of "Fridge Fridays" is to share with you how I use leftovers from my fridge to create a meal.
My family loves pierogi. They are salty and crunchy on the outside, soft and warm on the inside. You can stuff them with anything you want, which makes them a perfect meal to pull out leftovers for. This dough is extremely simple, easy to work with, requires no rising time as there is no yeast required and requires very little kneading. I find that a crisp, cold salad with steamed vegetables are the perfect side to serve with this. The pierogi freeze very well. Since this recipe yields about 50, I cook half and freeze the other (uncooked) half for another time. Simply throw the frozen pierogi in boiling water for 5 to 6 minutes, fry and enjoy. Though not the healthiest, deep frying these is sinfully delicious.
Mashed potatoes: I make mashed potatoes as a side for dinner once every other week, sometimes more. We love leftover mashed potatoes because there are so many things you can do with them. Potato pancakes is one of our favorites for breakfast.
Fried green pepper and onion: For dinner one night this week, we grilled out because it was a beautiful day. We had sausage sandwiches with onions and green peppers. The sausage was completely gone but there was still some green pepper and onion remaining.
Yields approximately 30 to 35 pierogi, depending on how thin you roll your dough
- 2 c flour
- 1 tsp salt
- 1 egg
- 1/2 c milk
- 1 c leftover mashed potatoes
- 1/3 c leftover fried green pepper and onion
- 1/2 c shredded cheese
- 1/4 c butter
- Salt, to taste
- Pepper, to taste
In a large bowl, whisk together the egg and milk. Stir in the flour and salt until well combined. Knead the dough and roll it into a very thin layer on a lightly-floured surface.
Cut out 3-inch circles in the dough. Gather the scraps, roll out and repeat.
Combine the mashed potatoes, green pepper, onions and cheese (or any kind of leftover) in a bowl. Season with salt and pepper, to taste. Drop the potato mixture by teaspoons in the middle of each dough circle.
Dip your finger into water and wet the outer edge of one of the circles. Carefully fold the circle in half and press the edges together with your fingers to seal. Repeat with the remaining circles.
Bring a large pot of salted water to a boil. Add 10 pierogi to the water and cook for 4 to 5 minutes, gently stirring to avoid bursting. Remove them with a slotted spoon and repeat with the remaining pierogi. Transfer the pierogi to a colander and rinse with cold water to cool.
Heat the butter in a large skillet to medium heat. Add the pierogi, cooking until golden brown and crispy on both sides. Season with salt and pepper.
Two thumbs up!