New Mexican Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, and sauerkraut, our New Mexican Pierogi features a filling of spicy green chile, cheese, and black beans. We have also incorporated traditional New Mexican spices and seasonings to enhance the flavors and give it an authentic Southwestern taste. 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 cup (150g) roasted and peeled green chiles, diced 1 cup (150g) roasted and peeled green chiles, diced
• 1 cup (150g) shredded Monterey Jack cheese 1 cup (150g) shredded Monterey Jack cheese
• 1/2 cup (90g) cooked black beans 1/2 cup (90g) cooked black beans
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream and chopped cilantro, for serving Sour cream and chopped cilantro, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 48g (3g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1g

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.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the diced green chiles, shredded Monterey Jack cheese, cooked black beans, ground cumin, chili powder, garlic powder, salt, and pepper.
4. 4.
   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.
5. 5.
   Place a spoonful of the green chile 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.
6. 6.
   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.
7. 7.
   Remove the cooked pierogi from the water using a slotted spoon and transfer them to a plate.
8. 8.
   Serve the New Mexican Pierogi hot, topped with sour cream and chopped cilantro.

Treat your ingredients with care...

• Green chiles — If you prefer a milder flavor, remove the seeds and membranes from the green chiles before dicing them.
• Monterey Jack cheese — For a spicier twist, use pepper jack cheese instead of Monterey Jack.
• Black beans — Make sure to drain and rinse the black beans before using them in the filling.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you want a crispy texture, you can pan-fry the cooked pierogi in a little oil until golden brown.
• Serve the pierogi with a side of salsa or guacamole for an extra burst of flavor.

Serving advice

Serve the New Mexican Pierogi as a main dish accompanied by a fresh green salad or Mexican rice. The sour cream and chopped cilantro toppings add a refreshing and tangy element to the dish.

Presentation advice

Arrange the New Mexican Pierogi on a platter, garnished with a sprinkle of chopped cilantro. The vibrant green chile filling will be visually appealing against the golden brown dough.