The dough is soft, smooth and pliable, like the normal dough for pierogies. I wasn't sure if the dough would come together any differently, but it's as soft and smooth as the standard. I'm sure cooked crispy and topped with sour cream they will be as good as any of the pierogis we've made...Except this time they are filled with beef instead of mashed potatoes.
We're having a bit of a "late" start with dinner. We went to Le Pain Quotidien for lunch with some family and I ate too much good food. When we got home, I made an Apple Tartin for Matt's co-worker. He knew I was a little bored and looking for something to do on the weekends, for weeks he'd been joking to Matt that I should make a Tartin for him. Finally I told Matt if he got the ingredients, I would.
Anyway, between not being hungry and the deliciously apple caramelly smelling dessert, we began cooking around 6:30.
Matt is cooking the ground beef with the usual various spices. Matt waited to cook the onions so they could cook down with the little bit of beef fat...For an extra shot of tasty.
So far, these look a lot like empanadas....Which is making me fantasize about all kinds of savory filled pockets of dough from all over the world. Empanadas, pierogies, pasties, eggrolls, dumplings, ravioli....but I digress....
Usually we pan fry our pierogies, but we're going to try baking them tonight. Mostly in the interest of saving time and oil.
I'm really excited to try these pierogies. Our first batch of piergoi dough was made with leftover heavily seasoned mashed potatoes. With this batch I kept it clean; adding only salt and a little sugar. Along with the fact I used sweet potatoes I'm not sure what to expect; except that it will probably be crispy, sweetish and meaty.
Baking them in the oven gave them a characteristic of nearly every cultural pocket listed above: crispy like eggrolls, soft inside like dumplings, and they smelled a little like empanadas.
These are such good pierogies I have left my plate to express to you exactly how good they are. The beef flavor is so prominent and full bodied...Beefy and so moist. The onions blending with the beef and crust...the crust is tender, not even close to being overworked. The sour cream bringing it home like a cold, creamy back-up singer. It all comes together like the perfect melody.
The crust is unique. It's almost a pie crust. The standard pierogi dough that I've made has a more chewy taste to it...But the dough made with sweet potatoes is tender, almost flaky and a little crisp. It brings another layer of flavor that is subtle, but without it I know I would miss it.
Savory filled dough fashioned into a pocket is one of my favorite special meals. I love it for its prominence in every culture, for their adaptability, but especially for their reliable deliciousness.
I am so lucky to be marrying a guy who is such an amazing cook. Delicious.