Jalapeño Popper Pierogi
The football playoffs are here and snow is falling. It’s the perfect time to become a couch potato. And what does every couch potato need? FINGER FOODS! Thats right, a snack-able food you can eat all day. With that in mind, I set out to make a perfect Jalapeño Popper Pierogi.
I started with the dough, which combines corn flour and corn meal in addition to the all-purpose flour. The addition of the corn flour and corn meal give these pierogi a nice crunch and texture once pan fried.
I also experimented with two versions for the filling, one with roasted fresh jalapeños and the other with jarred pickled jalapeños. To be honest, I loved them both! So I’ll present them both below. As you can imagine, roasting the jalapeño yourself takes a bit more time. Pickled jalapeño work great if you are short on time.
Both are delicious! Enjoy!
Jalapeño Popper Pierogi
Ingredients:
For the filling:
2 small potatoes or 1 large
8 oz cream cheese
1 1/2 cups Monterey jack cheese
1/2 tsp of onion powder
1/2 tsp garlic powder
salt and pepper to taste
either: 1/3 cup pickled jalapeños; or 2 jalapeños sliced, deseeded and roasted (instructions on roasting below)
2-3 slices of bacon (optional)
For the dough:
1- 1 1/2 cups all-purpose flour
1/2 cup corn flour
2 tbs corn meal
1 egg
2 table spoons sour cream (or Greek yogurt)
1/3 cup warm water
For serving:
1/2 onion
panko or other bread crumbs (optional)
dipping sauce (optional)
To Do:
Filling:
Option 1 Roasted Jalapeños:
Peel and quarter potatoes. Boil until fork tender (about 15 minutes).
Preheat oven to 425°F and line a small baking sheet with foil or parchment paper. Wash and dry jalapeños, then cut in half and de-seed. Place the seeded jalapeños open side down, skin side up onto the baking sheet. If using bacon, add to the pan. Bake 15-20 minutes until edges of jalapeños start to brown and skin starts to separate. Let cool and chop.
Drain potatoes and mash. Add cream cheese, cheese, onion powder, garlic powder, salt, pepper, jalapeños, and bacon (if using) to pot and mix.
Option 2 Pickled Jalapeños:
Peel and quarter potatoes. Boil until fork tender (about 15 minutes).
While potatoes cook, fry or bake bacon (if using). Chop pickled jalapeños.
Drain potatoes and mash. Add cream cheese, cheese, onion powder, garlic powder, salt, pepper, jalapeños, and bacon (if using) to pot and mix.
Dough:
Mix together all-purpose flour, corn meal and corn flour. Make a well in flour and add egg, sour cream, water, and salt. Gradually mix together. It will be quite crumbly at first. Add more water as you go. Knead until it forms a dough ball (about the consistency of play dough). Cover the dough with the bowl or plastic wrap and let rest for about 15 minutes.
Using a pasta roller, start with a #8 and fold the dough through 4 or 5 times. Switch to a #7 and fold through 2 times. (If you don’t have a pasta roller, a rolling pin will work.) Continue this process until the dough is thin enough (about an 1/8 of an inch). We recommend stopping once you get to the #3 or #4 setting.
Assemble:
Use a circle cookie cutter or glass cup to cut out 2-3 inch rounds. Put circle of dough into pierogi crimper and fill with about 1 tsp. of potato filling (be careful not to overfill or it will seep out the edges and you won’t get a good seal). Wet one side of pierogi with water before pinching shut. Trim excess edges if needed.
Cook:
Place pierogi in boiling water. Once they rise to the top continue to cook for 2-3 minutes and then remove with slotted spoon. Gently dry off the pierogi and sauté in pan with butter and onions.
If you want to add an extra crunch, sprinkle panko or bread crumbs on pierogi once plated! Enjoy!
NOTES: Pierogi can be frozen (either raw or after boiling) and stored in the freezer for up to three months. Freeze in a single layer on a wax paper lined cookie tray. Once frozen, transfer to freezer bags. On day of party, thaw and sauté in butter and onions and enjoy!
