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Eggless Corn and Paneer Pierogi – Desi Pierogi / Momo’s

Eggless Corn and Paneer Pierogi – Desi Pierogi / Momo's.

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Eggless Corn and Paneer Pierogi – Desi Pierogi / Momo’s

This recipe is dedicated to my best friend from college – Ania. Her family introduced me to this lovely Polish dish and I fell in love with it instantly. Thanks luv.

Pierogi is a traditional Polish handmade dumpling, typically made with potatoes and cheese. I have created a variation of this dish using corn and paneer with an eggless dough cooked in Indian spices & served with mint chutney.

I used corn for this dish however you can make this with any filling of your choice.

Fried Corn and Paneer Pierogi

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Boiled Corn and Paneer Pierogi (Pierogi can be served boiled or Fried)

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Ingredients for Corn & Paneer Filling:
1 – 11 oz. can of Chipotle Corn Kernel with Red Bell peppers and Chipotle peppers
1 – 10 oz. packet of Fried Paneer
2 tbs of Oil
¼ tsp of Cumin seeds
½ an Onion – diced
½ a Green Pepper (Capsicum) – diced
1 tsp of Ginger paste
1 tsp of Garlic paste
1 tbs of Margarine (or butter)
2 tbs of Sour Cream
¼ tsp Black pepper Powder
¼ tsp Chili powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
1 tsp Chaat Masala
2 tbs Lemon Juice
Salt to taste

Method:
In a wok add 2 tbs of oil and cumin seeds.
Let the seeds sputter and add the diced onions.
Fry till translucent.
Add the corn kernels with the chipotle and red peppers (canned item).
Fry for a couple of minutes.
Add the diced green peppers and fry for a couple of minutes
Add the ginger and garlic paste and cook till the raw smells disappears.
Add the butter / margarine and mix well.

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Add the salt & spices – red chili powder, turmeric, cumin and coriander powder.
Cook for a couple of minutes.
Add the fried paneer cubes and mix well.
Cook for a minute.
Add ½ a cup of water cover and cook for 10-15 minutes.
Add the sour cream to mixture.

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The sour cream will make the paneer shred to pieces.
Cook for a couple of minutes, add the chaat masala and lemon juice, cover and cook for another 20 – 30 minutes.

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In the meantime make the dough for the pierogi.

For Eggless Dough:
2 cups of all-purpose flour – keep a little extra aside for rolling the dough.
2 tsp sour cream
2 tbs plain yogurt (I used non-fat)
½ tsp of salt
½ a cup of water
1 tsp of oil (optional)

Method:
Mix the ingredients of the dough and add the water slowly.
Knead the dough and sprinkle flour if needed.
Dough will be slightly sticky, sprinkle extra flour to form a nice round shape.
Wrap the dough in a plastic cling wrap and set aside for 30 minutes.
Use half the dough.
When ready, sprinkle the rolling pin and board with all-purpose flour and roll the dough to less than ¼ of an inch in thickness.
Use a cookie cutter to make as many circles as you can.
Pull the excess dough up and set aside. – You can use the excess dough again if wanted.
Repeat the process with the other half of the dough that was set-aside at the beginning of the process.

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Once the circles have been made, use your fingers to stretch the dough out a bit more into a larger circle. (This will make it close to 1/8 of an inch in thickness).
Add 1 teaspoon of the paneer corn mixture and place in the center of the circle.
Fold the circle in half and press down on the edges.
Use a fork to make lines on the edges of the pierogi.

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Boil a pot with water and a ½ tsp of salt.
Add the uncooked pierogi to the boiling water.
Once the pierogi starts to float you know that it is cooked and ready.
Remove the pierogi and place in a colander to drain excess water.
You can serve the pierogi as is (boiled) or fry them in a little bit of oil, margarine or butter.

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You can freeze the remaining pierogi for later.

Serve with mint chutney or spicy tomato sauce.

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