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Trout Pierogi Recipe

Trout pierogi Recipe
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Prepare the ingredients before making Trout pierogi in your home. Then, follow these steps below to serve Trout pierogi for your family or friends.

Ingredients: Trout pierogi

  • FILLING
  • Olive oil
  • 1/2 onion chopped
  • 1 potato cut into 1/2 inch cubes
  • 1/4 tsp fennel seed
  • 2 tablespoons uncooked long grain rice
  • 1/2 lb trout fillet
  • pinch nutmeg
  • to taste salt and pepper
  • 1 1/2 tbsp chopped dill
  • DOUGH
  • 3 large eggs
  • 2 tbsp sour cream
  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp pepper
  • 1/2 tsp ground coriander
  • 1 tsp salt

How to Make Trout pierogi

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Trout pierogi in your home by yourself.

    Step 1
  • Heat the olive oil over medium heat. Add onion cook 3-4 min until translucent
  • Step 2
  • Add potatoes, rice and fennel seeds, saute for 2 min
  • Step 3
  • Add 1 cup and bring to a simmer. Cover and cook til rice is tender, about 15 min
  • Step 4
  • Add vinegar and lay the trout over the top. Cover and let sit for 5 min
  • Step 5
  • Remove from heat, and let cool slightly.
  • Step 6
  • Mash the trout mixture with a fork and then add in nutmeg, dill, salt, and pepper
  • Step 7
  • Whisk 2 of the eggs and sour cream together
  • Step 8
  • In a separate bowl combine the flour, baking powder, pepper, coriander and salt.
  • Step 9
  • Combine wet and dry ingredients and mix until dough forms
  • Step 10
  • Transfer dough to a floured surface and kneed until smooth, 5 to 10 min. Cover and let rest 10 min.
  • Step 11
  • Preheat oven to 350°F
  • Step 12
  • Divide the pierogi dough into 12 equal pieces. Roll each piece into a 3 in circle
  • Step 13
  • Place a tbsp of filling in the center, and brush the edges with water. Fold each circle over into a half moon, and crimp the edges with a fork to form a seal.
  • Step 14
  • Brush each pierogi with mixture on an egg and a tbsp of water. Bake for 40 minutes rotating halfway through
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