Pork and Kimchi Pierogis - Revision history

Phil Culmer: Updated formatting

2025-02-16T18:25:26Z

Updated formatting

← Older revision		Revision as of 19:25, 16 February 2025
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	= Ingredients =		= Ingredients =
			== Dough ==
	* 250 g flour, plus extra for kneading and rolling dough		* 250 g flour, plus extra for kneading and rolling dough
	* 1/2 tsp salt		* 1/2 tsp salt
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	* 125ml sour cream		* 125ml sour cream
	* 60g butter		* 60g butter

			== Filling ==
	* 250g course ground pork (or cooked and chopped vegetarian sausages)		* 250g course ground pork (or cooked and chopped vegetarian sausages)
	* 2 clove garlic, finely chopped		* 2 clove garlic, finely chopped
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	* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)		* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
	* melted butter		* melted butter

			== Dressing ==
	* sour cream		* sour cream
	* bacon bits (as above, or commercial ones, which are generally bread or soya)		* bacon bits (as above, or commercial ones, which are generally bread or soya)
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	# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)		# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
	# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)		# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
	# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink. Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.		# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink.
			# Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes.
			# Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes.
			# Add bacon, stir to combine.
	# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.		# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
	# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.		# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil.
	# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.		# Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
			# Remove from boiling water and fry each one in melted butter til browned on each side.
			# Serve with sour cream and additional bacon bits, if desired.

	= Notes =		= Notes =
	You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.		You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Phil Culmer: /* Ingredients */ Corrected quantity

2025-02-16T18:21:55Z

Ingredients: Corrected quantity

← Older revision		Revision as of 19:21, 16 February 2025
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	= Ingredients =		= Ingredients =

	* ~~125~~ g flour, plus extra for kneading and rolling dough		* 250 g flour, plus extra for kneading and rolling dough
	* 1/2 tsp salt		* 1/2 tsp salt
	* 1 large egg		* 1 large egg

Phil Culmer: Changed units

2025-02-16T18:17:08Z

Changed units

← Older revision		Revision as of 19:17, 16 February 2025
Line 6:		Line 6:
	= Ingredients =		= Ingredients =

	* ~~250 ml~~ flour, plus extra for kneading and rolling dough		* 125 g flour, plus extra for kneading and rolling dough
	* 1/2 tsp salt		* 1/2 tsp salt
	* 1 large egg		* 1 large egg

Phil Culmer: Adjusted formatting

2025-02-16T13:43:14Z

Adjusted formatting

← Older revision		Revision as of 14:43, 16 February 2025
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	# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.		# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.

	*Notes - You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.		= Notes =
			You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.

Phil Culmer: Adjusted formatting

2025-02-16T13:42:38Z

Adjusted formatting

← Older revision		Revision as of 14:42, 16 February 2025
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	[[Category: Main Courses]]		[[Category: Main Courses]]
	~~= Pork and Kimchi Pierogis =~~
	(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens		(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

	I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.		I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

	== Ingredients ==		= Ingredients =

	* 250 ml flour, plus extra for kneading and rolling dough		* 250 ml flour, plus extra for kneading and rolling dough
Line 25:		Line 24:
	* bacon bits (as above, or commercial ones, which are generally bread or soya)		* bacon bits (as above, or commercial ones, which are generally bread or soya)

	== Directions ==		= Directions =
	# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.		# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
	# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)		# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)

Phil Culmer: Adjusted category

2025-02-15T17:13:12Z

Adjusted category

← Older revision		Revision as of 18:13, 15 February 2025
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	~~[[Category: Cakes]]~~
	[[Category: Main Courses]]		[[Category: Main Courses]]
	= Pork and Kimchi Pierogis =		= Pork and Kimchi Pierogis =

Phil Culmer: /* Ingredients */ added bullet points

2025-02-15T17:04:32Z

Ingredients: added bullet points

← Older revision		Revision as of 18:04, 15 February 2025
Line 7:		Line 7:

	== Ingredients ==		== Ingredients ==
	250 ml flour, plus extra for kneading and rolling dough
	1/2 tsp salt		* 250 ml flour, plus extra for kneading and rolling dough
	1 large egg		* 1/2 tsp salt
	125ml sour cream		* 1 large egg
	60g butter		* 125ml sour cream
	250g course ground pork (or cooked and chopped vegetarian sausages)		* 60g butter
	2 clove garlic, finely chopped		* 250g course ground pork (or cooked and chopped vegetarian sausages)
	2 largish shallots, diced		* 2 clove garlic, finely chopped
	1 medium tart apple, chopped into small pieces		* 2 largish shallots, diced
	500ml kimchi, drained		* 1 medium tart apple, chopped into small pieces
	125ml beer		* 500ml kimchi, drained
	1/4 tsp black pepper		* 125ml beer
	1 Tbsp brown sugar		* 1/4 tsp black pepper
	4 slices crisp bacon, crumbled (vegetarian bacon is an option)		* 1 Tbsp brown sugar
	melted butter		* 4 slices crisp bacon, crumbled (vegetarian bacon is an option)
	sour cream		* melted butter
	bacon bits (as above, or commercial ones, which are generally bread or soya)		* sour cream
			* bacon bits (as above, or commercial ones, which are generally bread or soya)

	== Directions ==		== Directions ==

Phil Culmer: Created page

2025-02-15T17:02:28Z

Created page

Páàjì titun

[[Category: Cakes]]
[[Category: Main Courses]]
= Pork and Kimchi Pierogis =
(Adapted from [https://www.justapinch.com/recipes/main-course/pork/grandmas-sunday-dinner-pork-and-kraut-pierogies.html Grandmas Sunday Dinner Pork and Kraut Pierogies] by Rene Stevens

I've taken Rene's lovely looking recipe, and given it an Andermani twist - I look forward to trying it.

== Ingredients ==
250 ml flour, plus extra for kneading and rolling dough
1/2 tsp salt
1 large egg
125ml sour cream
60g butter
250g course ground pork (or cooked and chopped vegetarian sausages)
2 clove garlic, finely chopped
2 largish shallots, diced
1 medium tart apple, chopped into small pieces
500ml kimchi, drained
125ml beer
1/4 tsp black pepper
1 Tbsp brown sugar
4 slices crisp bacon, crumbled (vegetarian bacon is an option)
melted butter
sour cream
bacon bits (as above, or commercial ones, which are generally bread or soya)

== Directions ==
# Mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a stand mixer with a dough hook for this, but be careful not to overbeat.
# Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. (You may have to make two batches for this filling)
# Roll dough out to 3mm thickness using floured surface. Cut out rounds of 100-150mm. (Rene uses a large sized tuna can with both ends cut out)
# Using 2 tbs bacon drippings or other fat or oil, brown ground pork / sausages til no longer pink. Add shallots, garlic and apple and continue cooking, stirring, until vegetables are tender, about 10 minutes. Add kimchi, beer, pepper and brown sugar. Simmer till all liquid is absorbed, about 15 minutes. Add bacon, stir to combine.
# Using 1 tablespoon of mixture, place on pierogi dough rounds. Fold dough over filling and crimp edges with fork.
# Fill 4-6 litre saucepan with water ¾ full and add 2 tsp. salt. Bring water to full boil. Place each pierogi into boiling water, up to 6 at a time and boil vigorously until pierogies float to top.
# Remove from boiling water and fry each one in melted butter til browned on each side. Serve with sour cream and additional bacon bits, if desired.

*Notes - You can also serve these with caramelised or blackened onions or shallots along with the bacon and sour cream. Rene has also had them only boiled and then served with browned butter instead of also frying them.