Cuban-inspired Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, and sauerkraut, our Cuban adaptation introduces a burst of Cuban flavors. We have replaced the traditional fillings with a combination of seasoned ground beef, black beans, and plantains, giving the Pierogi a delightful Cuban flair. 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 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 cup (90g) cooked black beans 1/2 cup (90g) cooked black beans
• 1 ripe plantain, diced 1 ripe plantain, diced
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 52g (Sugar: 6g)
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef over medium heat until browned. Add the diced plantain and cook for an additional 2 minutes. Stir in the black beans, cumin, paprika, garlic powder, salt, and pepper. Cook for another 5 minutes, then remove from heat and let it cool.
3. 3.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
4. 4.
   Place a spoonful of the beef and plantain filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
5. 5.
   In a large pot of boiling water, cook the Pierogi in batches for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
6. 6.
   Heat vegetable oil in a skillet over medium heat. Fry the Pierogi until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and drain on a paper towel.
7. 7.
   Serve the Cuban-inspired Pierogi hot, garnished with fresh cilantro or a dollop of sour cream.

Treat your ingredients with care...

• Plantain — Make sure the plantain is ripe but still firm for easy dicing and cooking.
• Ground beef — Use lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the filling mixture.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve the Pierogi with a side of homemade salsa or a tangy Cuban mojo sauce for an extra burst of flavor.
• If you prefer a healthier option, you can bake the Pierogi instead of frying them. Brush them with a little oil and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown.

Serving advice

Serve the Cuban-inspired Pierogi as a main dish accompanied by a fresh green salad or steamed vegetables. They can also be served as appetizers or party snacks.

Presentation advice

Arrange the Pierogi on a platter, garnished with fresh cilantro leaves and a drizzle of sour cream. The golden brown color of the Pierogi will beautifully contrast with the vibrant green cilantro, creating an enticing visual appeal.