Pierogi with a Latin Twist

Ingredients

While the original Polish pierogi are typically boiled or fried dumplings filled with savory ingredients, our Latin American adaptation transforms them into empanadas. Empanadas are baked or fried pastries filled with a variety of sweet or savory fillings. We will be infusing the pierogi dough with Latin American spices and using traditional Latin American fillings to create a unique culinary experience. We alse have the original recipe for Pierogi, so you can check it out.

• Pierogi dough: Pierogi dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• Filling: Filling:
• 1 cup (150g) cooked black beans 1 cup (150g) cooked black beans
• 1 cup (150g) cooked corn kernels 1 cup (150g) cooked corn kernels
• 1/2 cup (75g) diced red bell pepper 1/2 cup (75g) diced red bell pepper
• 1/4 cup (40g) chopped fresh cilantro 1/4 cup (40g) chopped fresh cilantro
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Dipping sauce: Dipping sauce:
• 1/2 cup (120g) sour cream 1/2 cup (120g) sour cream
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g / 4g (total / saturated)
• Carbohydrates: 55g / 8g (total / sugars)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, cumin, chili powder, and paprika for the pierogi dough. Mix well.
2. 2.
   Add the vegetable oil and warm water to the dry ingredients. Stir until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
4. 4.
   In a separate bowl, combine the black beans, corn kernels, diced red bell pepper, chopped cilantro, cumin, chili powder, paprika, salt, and pepper for the filling. Mix well.
5. 5.
   Preheat the oven to 180°C (350°F) or heat oil in a deep fryer for frying.
6. 6.
   Roll out the pierogi 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 from the dough.
7. 7.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
8. 8.
   For baking: Place the empanadas on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
9. 9.
   For frying: Carefully place the empanadas in the hot oil and fry until golden brown on both sides. Remove from the oil and drain on a paper towel.
10. 10.
    In a small bowl, mix together the sour cream, lime juice, chopped cilantro, and salt for the dipping sauce.
11. 11.
    Serve the empanadas hot with the dipping sauce on the side.

Treat your ingredients with care...

• Black beans — Make sure to drain and rinse canned black beans before using to remove excess sodium.
• Corn kernels — If using canned corn, choose a variety without added salt or sugar.
• Red bell pepper — For a milder flavor, you can use roasted red bell peppers instead of fresh ones.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley or omit it altogether.
• Sour cream — If you prefer a dairy-free option, you can use coconut yogurt or a dairy-free sour cream alternative.

Tips & Tricks

• To save time, you can prepare the pierogi dough and filling in advance and assemble the empanadas just before baking or frying.
• Experiment with different fillings such as shredded chicken, cheese, or plantains to create your own unique empanadas.
• If baking the empanadas, brush them with beaten egg before placing them in the oven for a shiny golden crust.
• Serve the empanadas with a side of salsa or guacamole for an extra burst of flavor.
• Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Serving advice

Serve the Empanadas de Pierogi as a main course accompanied by a fresh green salad or rice and beans. They can also be served as appetizers or party snacks. Garnish with a sprinkle of chopped cilantro for a pop of color.

Presentation advice

Arrange the Empanadas de Pierogi on a platter, showcasing their golden brown crust. Drizzle the dipping sauce over the empanadas or serve it in a small bowl on the side. Add a lime wedge and a sprig of cilantro for an elegant touch.