Salicylate Free Homemade Pierogi Recipe
I am a big fan of pierogi and this is a fun salicylate free recipe that is relatively easy once you get the pasta dough perfected. There is a similar recipe on King Arthur Flour’s website, but I like to use the same pasta recipe I use for making tagliatelle and save some whole sheets to use for pierogies or raviolis as well.
Recipe
- Premade Pasta Sheets (I stop on level 7 of pasta manual machine)
- Pre-cooked Mashed Potato (chilled)
- Parmesan or Cheddar Cheese (shaved or crumbled)
- Shallots (finely shaved)
- Sea Salt
- Canola Oil
- Butter, Unsalted
Tools
- 3″ Circle Cookie Cutter
Preparation
I usually make the pierogi while making tagliatelle pasta. Stopping the sheets on level 7 of the pasta machine. These are a little thicker than raviolis to hold up better with stuffing and later to sauté in butter.
Step 1
Cut circles using the 3″ cutter cutter. Place small amounts of the chilled mashed potato, cheese and shaved shallots with a sprinkle of sea salt. Note: Save the scraps; these can be worked into a ball, chilled and then rerun through machine again to make more pasta.
Step 2
Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
Step 3
In a large non-stick skillet pan filled with enough water and a little bit of canola oil to cover the pierogi and then boil each side for 3-4 minutes. Only cook about 6-8 pierogi at one time so they don’t stick together. Cooking time may vary depending on if they’re fresh or frozen.
Step 4
Once the water is almost gone, carefully drain the water or continue to burn off water as you continue, add a few thin pads of butter and sauté the pierogi in the same skillet until the pierogi begins to brown. Add additional sea salt to taste.
Storage
The pierogi can be frozen and used within a couple weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water.
