Author Notes: Q. Where does a Pierogi figure in Traditional Indian cuisine??
A. Nowhere really..
My first taste of Pierogi (actually, make that the first time I’d heard the term) was from one of those freezer offerings. the prepackaged versions apparently were a staple for my husband while in grad school. I absolutely fell in love with the potato & onion filling concept at first taste. Potatoes in any form are a delight to savor and Indian cuisine has fully taken advantage of this tuber. My version of the Pierogi potsticker combines an onion chutney with boiled potatoes as the filling. The Onion chutney recipe is adapted from a book called ‘Cooking at home with Pedatha’ by Jigyasa Giri & Pratibha Jain. —Panfusine
Makes: 12-15
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Onion chutney Pierogi potstickers
Print RecipeIngredients
- Onion Chutney
- 1 tablespoon oil
- 1 tablespoon split dehusked Urad dal
- 1 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 2 dried red arbol chillies
- 1/2-1 jalapeno, deseeded
- 1 pinch asafetida (optional)
- 2 medium onions diced
- 1 inch piece fresh ginger root, chopped
- 6-8 sprigs Cilantro, leaves & stems
- 10-12 curry leaves, torn
- 2-3 teaspoons tamarind pulp (adjust as per taste)
- Salt to taste
- Pierogi potsticker l
- 1 Large Baking potato, boiled & mashed
- 1-2 tablespoons Onion Chutney (adjust as per taste)
- 12-15 circular dumpling wrappers
- 2-3 tablespoons oil
- 1 cup water
Instructions
Onion Chutney
In a skillet, heat the oil and add the mustard & urad dal.
When the mustard sputters & the dal begins to turn golden brown, add the fenugreek seed to brown as well.
Lower the flame and add the chillies and optional asafetida, followed by onion ,ginger, cilantro & curry leaves.
Lower the heat and saute till the onions turn translucent and the green leaves have wilted.
Add salt & tamarind pulp (as per your taste) and blend in a food processor till smooth.
Pierogi potsticker
In a bowl, combine the chutney and mashed potato, adjusting the amount of chutney as per your personal taste. Set aside.
Place a teaspoon of potato mixture onto the center of a wonton wrapper.
Moisten the edges and fold over.
With fingertips dipped in water, pinch along the edges of the closed dough pocket, squeezing out any air pockets & create about 4-5 folds as shown.
Repeat with remaining wonton wrappers and set aside.
In a non stick skillet, (this is one dish I will not use a regular pan) heat oil till smoking hot.
On medium heat, place 4-5 pierogi in the skillet. Swirl the pan to ensure even distribution of the oil.
Leave to brown for about a minute. Flip over & brown the other side. (this browning caramelizes & crisps up part of the wonton wrapper & also blends the flavors in the filling)
Increase the heat to high and add 1/4 cup (~ 2 fl oz) of water.
Immediately cover the skillet & resist any temptation to peep!
When the escaping steam appears to have subsided, open the lid & let the water evaporate completely (Remember the steam is what cooks the covering dough and it has to completely envelope the pierogi)
Repeat steps 6-10 with the other dumplings.
Remove from heat & serve warm with a side of date & tamarind sauce http://www.food52.com/recipes/10460_sweet_sour_tamarind_sauce
This recipe was entered in the contest for Your Best Spring Alliums
This recipe was entered in the contest for Your Best Dumplings
