Roasted-Garlic Pierogi with Shallot-Browned Butter

Name: Roasted-Garlic Pierogi with Shallot-Browned Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 454 grams baking potatoes; 0 teaspoons freshly ground black pepper; 4 Tbsps butter; 2 larges eggs; 118 milliliters plain fat-free yogurt; 710 milliliters all-purpose flour; 1 small whole garlic head; 1 teaspoon olive oil; 1 teaspoons salt; 158 milliliters finely chopped shallots; 59 milliliters fat-free sour cream; 3 liters water

The recipe Roasted-Garlic Pierogi with Shallot-Browned Butter is ready in around 45 minutes and is definitely a tremendous vegetarian option for lovers of Eastern European food. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 12g of fat, and a total of 413 calories. Only a few people really liked this hor d'oeuvre. If you have garlic head, water, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 40

Equipment you will use

Oven

To prepare filling, pierce the potatoes with a fork; place potatoes on a baking sheet.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Remove white papery skin from garlic head (do not peel or separate cloves).

Ingredients you will need

Clove

Garlic

Drizzle garlic head with oil, and wrap in foil.

Ingredients you will need

Garlic

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Place garlic on baking sheet.

Ingredients you will need

Garlic

Equipment you will use

Baking Sheet

Bake potato and garlic at 400 for 1 hour or until tender. Cool slightly. Peel potatoes; discard skins.

Ingredients you will need

Potato

Garlic

Equipment you will use

Oven

Place potatoes in a large bowl. Separate garlic cloves; squeeze to extract garlic pulp.

Ingredients you will need

Garlic

Potato

Extract

Equipment you will use

Bowl

Add garlic to potatoes, and mash with a potato masher until smooth. Stir in sour cream, 1/2 teaspoon salt, and black pepper. Set aside.

Ingredients you will need

Black Pepper

Sour Cream

Potato

Garlic

Salt

Equipment you will use

Potato Masher

To prepare dough, combine the yogurt, 1/2 teaspoon salt, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

Yogurt

Dough

All Purpose Flour

Egg

Salt

Equipment you will use

Measuring Cup

Knife

Bowl

Add flour to yogurt mixture; stir well to combine. Turn dough out onto a lightly floured surface; knead until smooth. Divide dough into 24 equal portions, shaping each into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface. Spoon 1 rounded tablespoon filling onto half of each circle. Fold dough over filling; press edges together to seal. Repeat procedure with remaining dough and filling.

Ingredients you will need

Yogurt

Dough

All Purpose Flour

Roll

Bring 12 cups water to a boil in a large Dutch oven.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Add half of pierogi; cook 6 minutes or until tender.

Remove pierogi with a slotted spoon; place in a colander. Repeat procedure with the remaining pierogi.

Equipment you will use

Slotted Spoon

Colander

To prepare the browned butter while pierogi cook, melt butter in a large nonstick skillet over medium heat; cook 10 minutes or until lightly browned (be careful not to burn).

Ingredients you will need

Butter