The August 2010 Daring Cook's Challenge was hosted by LizG of Bits n' Bites and Anula of Anula's Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
It's the time of the month again for posting our challenges for the Daring Cooks and to tell you honestly this is the first time that I've ever come across a challenge that was not familiar with me at all. Yes I have heard of pierogis but they are not something that were appealing enough for me to try. We have Asian dumplings here (Chinese siomai, Japanese gyoza and Korean mandu) and we even have our own version which we call empanada which have flaky layers. But I'm glad I tried making these pierogis and I must say the recipe (number 1) that I used is very nice. I wasn't able to roll them out as thinly as I wanted to, but they worked well with the fillings I used.
For my savory pierogi, I chose Pork Adobo which is an iconic Filipino dish--they say that there are as many adobo recipes as there are cooks in this country. I rolled out my pierogi dough and filled it with the shredded pork adobo. After I sealed them, I put them in the freezer overnight, cooked them in boiling water and then I finished the pierogis in the Adobo sauce. Cooking them until they were coated evenly.
For my sweet pierogis, I used banana as my filling. I wanted to make them into Turon which are fried banana spring rolls. They are usually filled with banana and jackfruit, but since I didn't have jackfruit, I chose to mix it with nutella. This is really yummy! After filling the rolled out dough, I also put them in the freezer overnight, cooked them in boiling water and fried them in butter. After which, I sprinkled them with muscovado (raw) sugar.