Garlic and Shallot Pierogies
Garlic and Shallot Pierogies

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, garlic and shallot pierogies. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Drizzle garlic head with oil, and wrap in foil. Place potatoes in a large bowl. Separate garlic cloves; squeeze to extract garlic pulp.

Garlic and Shallot Pierogies is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Garlic and Shallot Pierogies is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have garlic and shallot pierogies using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Garlic and Shallot Pierogies:
  1. Get 2.5 lbs Yukon gold potatoes
  2. Take 1 shallot finely chopped
  3. Make ready 10 garlic cloves finely chopped
  4. Take 1 tbsp Montreal seasoning
  5. Take 1 cup buttermilk
  6. Get 1 batch Homemade GF noodle dough, use your favorite recipe

Of course, I set about a pierogi redemption at home. The recipe here is flavor-rich with deeply caramelized shallots and scallions plus a little smokey paprika. Served with crispy fried bacon and a sour cream, they are the ultimate dinner time treat. Heat a skillet over medium high heat then add butter and olive oil.

Instructions to make Garlic and Shallot Pierogies:
  1. Prepare the noodle dough
  2. Peel and cut the potatoes then boil until tender. The same as making mashed potatoes, that's what this is basically going to be just stuffed into a noodle.
  3. While the potatoes are boiling get the garlic and shallot finely chopped.
  4. When the potatoes are tender drain and return to the pot. Add all other ingredients besides the noodle dough to the potatoes and mash together.
  5. While the potatoes are mingling with the garlic and shallot roll the dough to about 1/8 inch thick and cut into rounds.
  6. Bring a pot of water to a boil.
  7. Add filling, lighty moisten the edges of the dough with water and crimp closed.
  8. Drop the pierogies into the boiling water a few at a time. When they float they are done. When done move to an oiled baking dish and keep in the oven at the lowest temperature to keep warm.
  9. Repeat step 8 until all are done.
  10. Serve with apple cider gravy. Or serve with anything or just have on their own, they are great just by themselves!

Add shallots, reduce heat to mediumand cook for a few minutes till they begin to caramelize and brown nicely. Add Pierogi and saute till they begin to brown. Celebrate National Pierogy Day with these delicious dishes from Kevin Sbraga, 'Top Chef" winner and owner of Sbraga in Philadelphia. Add green beans, cashews, shitake mushrooms and bean sprouts. Remove from the pan and drain on a paper-lined plate.

So that’s going to wrap it up with this exceptional food garlic and shallot pierogies recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!