Brazilian-style Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, and sauerkraut, our Brazilian adaptation takes a departure from tradition. We infuse the Pierogi with a variety of Brazilian flavors, incorporating ingredients such as tropical fruits, spices, and local cheeses. This fusion creates a unique and exciting twist on the classic dish, bringing a taste of Brazil to every bite. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) Brazilian cream cheese 1 cup (150g) Brazilian cream cheese
• 1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple
• 1/4 cup (40g) finely chopped red onion 1/4 cup (40g) finely chopped red onion
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 52g (12g sugars)
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the red onion and sauté until translucent. Add the diced mango, pineapple, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and let the filling cool.
3. 3.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
4. 4.
   Place a spoonful of the mango and pineapple filling in the center of each dough circle. Top with a small piece of Brazilian cream cheese. Fold the dough over the filling and press the edges together to seal.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the Pierogi into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
6. 6.
   In a separate skillet, melt the butter over medium heat. Add the cooked Pierogi and sauté until lightly golden on both sides.
7. 7.
   Serve the Brazilian-style Pierogi hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Mango — Choose a ripe mango for the filling to ensure a sweet and juicy flavor.
• Brazilian cream cheese — Look for Queijo Minas or Catupiry, traditional Brazilian cheeses that add a creamy texture to the Pierogi.
• Pineapple — Use fresh pineapple for the filling to add a tropical twist. Canned pineapple can be too soft and watery.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Experiment with different tropical fruits like papaya or passion fruit for alternative fillings.
• Serve the Pierogi with a side of Brazilian hot sauce or chimichurri for an extra kick of flavor.
• If you prefer a sweeter version, sprinkle the cooked Pierogi with powdered sugar before serving.
• Leftover Pierogi can be refrigerated and reheated in a skillet for a quick and delicious meal.

Serving advice

Serve the Brazilian-style Pierogi as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer or party snack. Pair with a refreshing caipirinha cocktail for the ultimate Brazilian dining experience.

Presentation advice

Arrange the Pierogi on a platter, garnished with fresh cilantro leaves for a pop of color. Drizzle a little olive oil over the Pierogi for a glossy finish. Serve with a side of chimichurri sauce or hot sauce for dipping.