Ingredients
Filling:
- 4-5 lb. Ground Duck
- 2 Large Yellow or White Onions
- Salt (to taste)
- Pepper (to taste)
- 1/2 Cup Panko Bread Crumbs
- 3-4 tbsp. Olive Oil
Dough:
- 1 Egg
- 2 tbsp. Olive Oil
- 2 Cups Flour
- 1/2 Cup Water
- 1 tsp. Baking Soda
- Optional: 2 tbsp. mashed potatoes
- Flour
Topping:
- 4-5 Onions, diced
- 1-2 tbsp. Butter
- 4-5 tbsp. Olive Oil
Direction
Filling:
- Place Ground Duck into the pan on the stove. Cook until all of the meat has been browned. Drain any excess fat.
- Add meat into large bowl.
- Fry the onions. Once finished, add to the large bowl with the meat.
- Add salt, pepper, and any additional spices you would preferer, to taste into the meat/onion mixture
- Add panko bread crumbs and olive oil to the mixture.
- Mix all of the ingredients together and let cool.
Dough:
- Using a standing mixture, being mixing at a low speed with the dough hook. Loosely combine all of the ingredients in the mixer.
- 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!
- 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).
- Flour a large enough surface to roll out the dough.
- 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.
- Take a glass that has a rim about 2-3 in. in diameter and punch out circles in the rolled out dough.
- 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:
- Take 1-2 tsp. of meat mixture and place it at the center of the dough circles.
- Fold and close dough over the mixture using a pinching method.
- After ensuring all of the perogies are fully closed, drop them into a large pot of boiling water for 6 minutes.
- Remove from the water with slotted spoon and place into colander to drain.
- Once drained, move pierogi to large dish or bowl.
- Spray the boiled pierogi lightly with cooking spray.
Topping:
- Add butter and olive oil to pan on medium heat.
- Add onions and fry at medium heat. Slowly drop to lower heat until onions reach a golden color.
- Top off pierogi with fried onion mix.
- Eat them while they are still warm, refrigerate the ones you are going to eat that week, and freeze the rest for later!
- Reheat in microwave or on the stove.