OrganicNerd
Member
I've been scouring this site for a few days since joining, and I haven't seen a thread for non-cannabis cooking. So I decided to take it upon myself to start one. Not sure how many of you out there are "foodies," but I am definitely one, and thought this would be a neat idea. I figured this could be for y'all to share favorite recipes with one another and talk about food. And what better to talk about when high, than food? Lol.
I will start this off with one of my favorite things to make. Perogies (pot-stickers). I use a recipe that I found online for potato and cheese perogies. My favorite kind. So I will share this with y'all, along with my modifications to the recipe.
Cheese and Potato Pierogies (makes 24)
Dough Ingredients:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill pierogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside.
5) To cook pierogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add pierogies to the boiled water, 4-5 at a time but dont overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top pierogies with sautéed onions and serve with sour cream, horseradish, or any other dipping sauce. I use a custom sour cream/mustard/horseradish dip. I take 1/4 cup of sour cream, add 1.5 tablespoons of horseradish, 2 tablespoons of brown spicy mustard and then stir together. I love the bite of horseradish, and when mixed with spicy brown mustard, it adds a little bit more of a kick. You can also add a small dash of extra virgin olive oil for flavor and consistency.
So, that's my recipe. I got plenty more, but this is one of my favorites. I think you will see why when you make these. They're amazing!
I will start this off with one of my favorite things to make. Perogies (pot-stickers). I use a recipe that I found online for potato and cheese perogies. My favorite kind. So I will share this with y'all, along with my modifications to the recipe.
Cheese and Potato Pierogies (makes 24)
Dough Ingredients:
- 2 1/4 cups flour
- 1/2 tsp. salt
- 2 eggs
- 1/3 cup water
- 1 lb. russet potatoes
- 3 oz. grated cheddar cheese, or any other kind of cheese. I like to use Romano or Mozzarella, because of the flavors of these cheeses
- salt/fresh cracked black pepper
- 1 Tbsp. dried chives
- 1 onion, sliced thinly, or as I use, 3 green onions cut in roughly 1/2" lengths
- butter (for sautéing)
- flour (kneading and rolling dough)
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill pierogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside.
5) To cook pierogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add pierogies to the boiled water, 4-5 at a time but dont overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top pierogies with sautéed onions and serve with sour cream, horseradish, or any other dipping sauce. I use a custom sour cream/mustard/horseradish dip. I take 1/4 cup of sour cream, add 1.5 tablespoons of horseradish, 2 tablespoons of brown spicy mustard and then stir together. I love the bite of horseradish, and when mixed with spicy brown mustard, it adds a little bit more of a kick. You can also add a small dash of extra virgin olive oil for flavor and consistency.
So, that's my recipe. I got plenty more, but this is one of my favorites. I think you will see why when you make these. They're amazing!
