Mommom's Duck Pierogi
Find out what Mommon's secret ingredient is to making the softest pierogi dough! Make this delicious recipe completely from scratch. With a delicious doughy outside, and the savory and wonderful taste of ground duck on the inside, these are great to feed you for the week. Even save these for later in the freezer for those days when you just don't have time to cook.
Ingredients
Filling
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4-5 lb. Ground Duck
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2 Large Yellow or White Onions
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Salt (to taste)
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Pepper (to taste)
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1/2 Cup Panko Bread Crumbs
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3-4 tbsp. Olive Oil
Dough
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1 Egg
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2 tbsp. Olive Oil
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2 Cups Flour
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1/2 Cup Water
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1 tsp. Baking Soda
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Optional: 2 tbsp. mashed potatoes
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Flour
Topping
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4-5 Onions, diced
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1-2 tbsp. Butter
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4-5 tbsp. Olive Oil
Directions
Filling
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1
Place Ground Duck into the pan on the stove. Cook until all of the meat has been browned. Drain any excess fat.
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2
Add meat into large bowl.
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3
Fry the onions. Once finished, add to the large bowl with the meat.
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4
Add salt, pepper, and any additional spices you would preferer, to taste into the meat/onion mixture
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5
Add panko bread crumbs and olive oil to the mixture.
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6
Mix all of the ingredients together and let cool.
Dough
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1
Using a standing mixture, being mixing at a low speed with the dough hook. Loosely combine all of the ingredients in the mixer.
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2
Mommom's Secret Ingredient: 2 tbsp. Mashed Potatoes. If you have leftovers or can quickly throw together enough mashed potatoes for 2 tbsp., it will help you create the softest dough!
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3
Mix at high speed for about 2 minutes until the dough is fully combined. (Adjust ingredients as needed to get dough texture similar to pie crust or homemade noodles).
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4
Flour a large enough surface to roll out the dough.
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5
Cut the dough into 2 pieces and roll out both halves with rolling pin. It should be a couple of millimeters thick, like a pie crust.
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6
Take a glass that has a rim about 2-3 in. in diameter and punch out circles in the rolled out dough.
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7
Save the dough scraps after the first round of cutting the circles and re-roll for more perogi. Continue rolling out dough and cutting until you run out!
Assembly
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1
Take 1-2 tsp. of meat mixture and place it at the center of the dough circles.
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2
Fold and close dough over the mixture using a pinching method.
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3
After ensuring all of the perogies are fully closed, drop them into a large pot of boiling water for 6 minutes.
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4
Remove from the water with slotted spoon and place into colander to drain.
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5
Once drained, move pierogi to large dish or bowl.
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6
Spray the boiled pierogi lightly with cooking spray.
Topping
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1
Add butter and olive oil to pan on medium heat.
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2
Add onions and fry at medium heat. Slowly drop to lower heat until onions reach a golden color.
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3
Top off pierogi with fried onion mix.
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4
Eat them while they are still warm, refrigerate the ones you are going to eat that week, and freeze the rest for later!
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5
Reheat in microwave or on the stove.
