Paul Gallo from Abbott’s Grill teaches Jimmy & Lisa how to make Piergies with scrapple and bleu cheese
Ingredients for the dough:
- 4 cups all-purpose flour
Scrapple Filling:
- 4 crispy think cut pieces of scrapple already cooked.
- 3 russet or yukon gold potato
- 1 cup sour cream
- salt
- maple syrup
- 1/2 cup blue cheese crumbles
- 2 tablespoons chives
Directions:Boil Potatoes until fork tender (think mash) drain welland place in mixer or large bowl. If you have a food mill run poataoes through the mill or smash them with large whisk or potato masher. Add the sourcream and chives. Mix until well incorporated. Cut scrapple up into small pieces and fold in with the blue cheese.Roll out pierogie dough until even and think like a pizza. using a cookie cutter or can cut out circles. making sure the surface is well floured place 1 tsp of filling in each circle and seal them up folding onto itself. Use a fork to crimp shut the edge and place in fridgeuntil cold.Boil water in a large pot and have a bowl of ice water ready. add 1/4 cup salt to the water and allow to dissolve. boil pierogies until they float about 1.5 minutes. sco[p them out and into the ice water to stop the cooking process. then heat a large heavy bottommed skillet up on medium heat.add 3 table spoons of blended oil and when oil is ready place dumplings in the oil and fry turning them every minute being very careful not to rip open the dough. serve with carmelized onions or sour cream crem fraice.
Tasting Pierogies & Learning About What’s on Tomorrow’s Show:
