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Ingredient
Trout pierogi
Introduce
Ingredient
1/2
onion chopped
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
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
Cooking instructions
* 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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