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SPAM™ Pika Pierogi
Jennifer Alfred's Grand Prize winning recipe in the Great Island Style SPAM™ Cook-Off 2003. Pika Pierogi is an intriguing fusion of hot local essence and cool Polish tradition!


Filling

1 12-oz can of SPAM® Hot & Spicy
1 8-oz package of cream cheese
4 stalks of green onion, finely chopped
1 tsp black pepper


Combine all ingredients in a food processor until well blended and smooth. You can also mash by hand using a fork. Cover and refrigerate until well chilled.

Dough

3 1/4 cups white flour
1 egg beaten
Pinch of salt
1/2 to 1 cup water


Combine flour, egg and salt in a large mixing bowl. Drizzle small amounts of water in mixture until a smooth pliable dough is created.

Roll dough out on a lightly floured surface until quite thin. Cut out rounds using a cutter or glass rim dipped in flour. Repeat until you have approximately 24 round. Combine scrap dough and roll out again as necessary.

Assemble the Pierogi by placing a spoonful of the filling in the center of dough round. Brush water around the edges of the dough, fold in half and seal using a fork. Repeat until all of the dough rounds are used.

Heat vegetable oil in a deep fryer or in a heavy pot over medium heat until it reaches 350F. Drop the dough rounds in the hot oil and cook until golden brown. Drain on paper towels.

Serve immediately while hot and crispy with a dollop of sour cream for dipping.

Yield: 24 Pika Pierogi


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