While on vacation this week, I have some of my favorite baking and blogging pals lined up to share some wonderful recipes with you. Dara is kicking off the week with these awesome pierogies! Dara Michalski is the food-obsessed hockey fan behind the blog, Cookin’ Canuck, which is packed with easy, innovative recipes and step-by-step photos that are easy on the eye. You can follow Dara on Twitter @cookincanuck and become a fan on Facebook.
Recipe, text and photos from Dara.
If you are a regular reader of Brown Eyed Baker, you know that Michelle is an avid sports fan. Don’t even think about getting into a debate with her about the Pittsburgh Steelers or Penguins (her favorite football and hockey teams). You are not going to win. As a Canadian, I am an ardent hockey fan myself – it’s mandatory to maintain citizenship. My team? The Vancouver Canucks, baby.
When Michelle asked me to write a post for her blog, I wanted to come up with something we could enjoy if we ever have the opportunity to watch a Penguins vs. Canucks match-up together. What could I make that represented both the cities of Pittsburgh and Vancouver?
Pittsburgh has a large Polish community, which means that pierogies are popular fare. Vancouver, a port city in western Canada, is known for its fresh seafood, particularly salmon. That is when it hit me – smoked salmon and potato pierogies. Of course, I am a complete wimp when it comes to dough, so I took the easy way out and used dumpling (wonton) wrappers to encase the savory filling. The result? A match made in hockey heaven.
Smoked Salmon & Potato Wonton Pierogies
For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
For the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dill
To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.
2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.
3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.
4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.
To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.
*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge.)