Peruvian-style Pierogi

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, and meat, our Peruvian-style pierogi incorporate traditional Peruvian flavors and ingredients. We have replaced the traditional fillings with a combination of Peruvian potatoes, ají amarillo (yellow chili pepper), queso fresco (fresh cheese), and cilantro, giving these dumplings a distinct Peruvian 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
• 2 cups (400g) Peruvian yellow potatoes, boiled and mashed 2 cups (400g) Peruvian yellow potatoes, boiled and mashed
• 1/4 cup (60g) queso fresco, crumbled 1/4 cup (60g) queso fresco, crumbled
• 1 tablespoon ají amarillo paste 1 tablespoon ají amarillo paste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Water, for boiling Water, for boiling
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 60g (2g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1g

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 separate bowl, mix together the mashed Peruvian yellow potatoes, queso fresco, ají amarillo paste, and chopped cilantro. Season with salt and pepper to taste.
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 potato 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. Carefully drop the pierogi into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove the cooked pierogi with a slotted spoon and transfer them to a plate.
6. 6.
   Heat some olive oil in a skillet over medium heat. Fry the boiled pierogi until they are golden brown and crispy on both sides.
7. 7.
   Serve the Peruvian-style pierogi hot, garnished with additional chopped cilantro if desired.

Treat your ingredients with care...

• Peruvian yellow potatoes — Make sure to use Peruvian yellow potatoes for their unique flavor and texture. If unavailable, you can substitute with Yukon Gold potatoes.
• Ají amarillo paste — Ají amarillo is a key ingredient in Peruvian cuisine. You can find ají amarillo paste in Latin American grocery stores or online. Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• To save time, you can prepare the potato filling in advance and refrigerate it until ready to use.
• If you prefer a crispier texture, you can pan-fry the pierogi in butter instead of olive oil.
• Serve the Peruvian-style pierogi with a side of huancaina sauce or salsa criolla for an extra burst of Peruvian flavor.

Serving advice

Serve the Peruvian-style pierogi as a main dish accompanied by a fresh salad or steamed vegetables. They can also be served as an appetizer or snack.

Presentation advice

Arrange the Peruvian-style pierogi on a platter, garnished with a sprinkle of chopped cilantro. For an added touch, drizzle some ají amarillo sauce over the top for a pop of color.