I love Lent. I love a good fish fry and, even more, I love a good excuse to eat my weight in pierogies. And while those fish fry potato pierogies never get old, it also doesn't hurt to get a little adventurous and try a new-old filling. New because you probably haven't had them - old because prune is a traditional Polish filling.
Makes 12 pierogies
- Ingredients -
Prunes
3 black plums
Dough
2 cups flour
1 egg
1/2 cup sour cream
1/4 cup softened butter
For serving
1 yellow onion, sliced
1 tablespoon butter
- Tools -
Weston Dehydrator
Weston Manual Mixer
Roma Ravioli Maker Set
Make Prunes
Slice the plums in half and remove the pits. Slice the plums again so that you have four pieces. Place in your
Dehydrator, set to the fruit setting, and allow to dehydrate a full 24 hours (or until dry).
Make the Dough
Place all ingredients into your
Weston Manual Mixer with the mixing paddle attached. Turn the handle until you have a uniform dough. Roll the dough into a ball, cover in plastic wrap, and refrigerate 20 minutes (can be kept up to 2 days in the fridge).
Make the Filling
Dice the prunes finely, then place in a pot with one cup of water and bring to a boil. Reduce to a simmer and cover. Allow to simmer 20 minutes, stirring occasionally. Place the prunes into a food processor or blender and puree.
Form the Pierogies
Roll your pierogi dough out with a rolling pin. Cut a circle with your
ravioli maker, place the circle of dough on top of the ravioli maker, then scoop a tablespoon of the prune filling in the center. Close the ravioli maker, sealing the pierogi, then repeat for the rest of your dough.
Cook
In a large skillet, heat a tablespoon of butter. Drop in the pierogies & onions and saute 3 minutes on each side, or until lightly browned.
Serve hot, maybe with sour cream.
