Green Arugula Pierogi with Garlic Potato Filling
Tender green arugula dough envelopes a creamy garlic potato filling in this fresh take on traditional pierogi.
Equipment
- 1 Handheld immersion blender
- 1 circular cookie or pasta cutter
- 1 pasta roller If you don't have one available a rolling pin will work well
Ingredients
- 1 cup all purpose flour
- 1 cup semolina flour
- 3/4 cup water
- 1/2 cup fresh arugula or rocket
- 1 tsp salt
- 2 medium sized potatoes
- 2 cloves of garlic
Instructions
- Make the filling.Peel the potatoes and boil them until fork-tender. Drain, then return them to the pot. Add salt and the garlic, and blend everything with an immersion blender until completely smooth — no chunks of potato or garlic should remain. Set aside to cool. (You can refrigerate the mixture to help it firm up and release excess moisture, though I found that step optional.)
- Make the green pasta dough.In a bowl, combine the arugula and water, and blend with the immersion blender until fully liquefied. In a separate large bowl, mix the flour, semolina, and salt. Pour in the arugula liquid and mix by hand until a dough forms. Knead into a ball, wrap in plastic, and let it rest for 10 minutes.
- Roll out the dough.Divide the dough into 4 pieces to make it easier to work with. Keep the unused portions covered to prevent drying out. Using a pasta roller, roll each piece starting from setting 0, gradually working up to level 5 (a medium thickness). Lightly dust the rolled sheets with semolina to prevent sticking.
- Cut and fill the pierogi.Use a round cutter (ravioli stamp or cookie cutter) to cut circles from the dough. Place about 1/4 teaspoon of the garlic potato filling in the center of each circle. Moisten the edge of one half with a bit of water, then fold the dough over to form a half-moon shape. Press the edges to seal.
- Repeat.Continue cutting, filling, and sealing until you’ve used up all the dough and/or filling.
- Let them rest.Lay the pierogi out on a floured surface and let them dry slightly for a few minutes before cooking.
- Cook the pierogi.Bring a large pot of salted water to a boil. Gently drop in the pierogi and cook for about 4 minutes, or until they float and are al dente.
- Serve and enjoy.Serve traditionally with sour cream, or pair with your favorite sauce. I made a quick cheese sauce for mine, and it worked beautifully!
