Preparation time
55 minutes
Cooking time
60 minutes
Serves
Makes 60 approx
Lyndey Milan shows that while the potato is a simple ingredient, it shouldn't be underestimated! Her Potato and Ricotta Pierogies with sage and burnt butter has a deceptively rich combination of flavours and textures. This dish needs a white with a bit of age like the 2016 Hunter Chardonnay from Allanmere.
Ingredients
Dough
2½ cups (375g) approx. plain flour
1 teaspoon salt
1 large egg
1 tablespoon (20ml) extra virgin olive oil
Filling
1 tablespoon (20g) butter or
Extra virgin olive oil
1 small brown onion, finely diced
4 cloves garlic, finely chopped
350g floury potatoes, e.g., pontiac boiled in their skins, cooled
¾ cup (200g) drained ricotta or cottage cheese
1 teaspoon salt
½ tsp freshly ground pepper
1 teaspoon grated nutmeg or to taste
Zest of 1 lemon (use juice in sauce)
To pan fry
2 tablespoons (40g) butter
1 tablespoon (20ml) extra virgin olive oil
Sage and burnt butter
125g butter, chopped
30 sage leaves
Juice of 1 lemon
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Wendy Taplin
Method
1. For the dough: Combine flour and salt in a large mixing bowl and make a well in the centre. Add egg and about 1 cup (250ml) of warm water and gradually combine with a fork or wooden spoon. Bring the dough together with your hands. Add extra flour or more warm water gradually, if necessary, to knead it into a smooth ball. Knead it for about 5-10 minutes until smooth and elastic but not sticky. Brush 2 bowls with oil. Divide dough in two and rest for 20 minutes under a damp kitchen towel to prevent drying.
2. For the filling: heat butter or olive oil in a medium pan over medium heat. Cook onions until softened, approximately 5 minutes, adding garlic for the last minute. Put potatoes through a potato ricer or mash with a fork. Combine potatoes, ricotta and onions in a large bowl. Season to taste with salt, pepper, nutmeg and lemon zest. Mix well.
3. For the pierogi: roll rested dough with a rolling pin on a lightly floured surface until 1-2mm thick. Use a 5cm round cutter or glass to cut circles in the dough. Place 1½ teaspoons of the filling in the centre of each circle, fold in half and press the edges together firmly with lightly floured fingertips. Put the finished pierogi on a lightly floured surface and cover them with a damp kitchen towel as you finish, to prevent drying. Gather scraps, re-roll, and fill. Repeat the process with the remaining half of dough.
4. To cook: Bring a medium pot of water to boil and cook 10 dumplings at a time, return to the boil and cook until they begin to float, around 2–3 minutes. Remove with a slotted spoon and place on baking paper or a greased tray. Repeat until all are cooked. If desired, melt extra 2 tablespoons butter in a large frying pan with 1 tablespoon extra virgin olive oil and cook pierogi, in batches, if necessary, for 2–3 minutes each side until golden.
5. For the butter: place butter in a large frying pan over medium heat. Melt, then add sage leaves and cook, swirling pan, until sage leaves are crisp, approx. 4–5 minutes and butter is nut-brown. Add lemon juice, swirl to combine and remove from heat.
6. To serve: divide pierogi between serving plates and ladle over the butter.
Wine Match
Aged Chardonnay