Nouvelle Cuisine Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients such as potatoes, cheese, and sauerkraut, our Nouvelle Cuisine Pierogi takes a departure from tradition. We have reimagined the fillings to include unique combinations of gourmet ingredients, elevating the flavors and presentation to suit the refined palate of Nouvelle Cuisine enthusiasts. We alse have the original recipe for Pierogi, so you can check it out.

• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 150ml (5 fl oz) water 150ml (5 fl oz) water
• 1 egg 1 egg
• 1/2 tsp salt 1/2 tsp salt
• 200g (7 oz) smoked salmon 200g (7 oz) smoked salmon
• 100g (3.5 oz) crème fraîche 100g (3.5 oz) crème fraîche
• 1 small shallot, finely chopped 1 small shallot, finely chopped
• 1 tbsp fresh dill, chopped 1 tbsp fresh dill, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 45g (Sugars: 1g)
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, egg, and salt. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the filling by mixing the smoked salmon, crème fraîche, shallot, dill, lemon zest, salt, and pepper in a bowl. Set aside.
3. 3.
   Roll out the dough on a lightly floured surface until it is about 2mm thick. Using a round cookie cutter or a glass, cut out circles of dough.
4. 4.
   Place a spoonful of the salmon filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
5. 5.
   Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
6. 6.
   Heat olive oil in a frying pan over medium heat. Fry the pierogi until golden and crispy on both sides.
7. 7.
   Serve the Nouvelle Cuisine Pierogi hot, garnished with fresh dill and a dollop of crème fraîche.

Treat your ingredients with care...

• Smoked salmon — Use high-quality smoked salmon for the best flavor and texture. Ensure it is thinly sliced for easy filling.
• Crème fraîche — Opt for a full-fat version to achieve a creamy and luxurious filling.

Tips & Tricks

• Experiment with different fillings such as truffle-infused cheese or roasted beetroot with goat cheese for a variety of flavors.
• To save time, prepare the filling in advance and refrigerate until ready to use.
• Serve the pierogi with a drizzle of balsamic reduction or a sprinkle of microgreens for an elegant touch.

Serving advice

Arrange the Nouvelle Cuisine Pierogi on a white plate, allowing their vibrant colors to stand out. Garnish with fresh dill and a dollop of crème fraîche for an added touch of elegance.

Presentation advice

For an artistic presentation, arrange the pierogi in a circular pattern, alternating between different fillings. Drizzle a vibrant sauce, such as beet reduction or herb-infused oil, around the plate for a visually striking effect.