Monday's back with a vengeance and the weekend went by rather too quickly. My latest posts have been focused on Mother's Day and of course, my own Ma. As a last, final tribute to the woman who created me, and in reflection to celebrating life and mothers this week, I had to end it with some time spent in the kitchen, cooking... naturally. But what did I end up making?
I, for the longest time, have been wanting to create and (DUH) share with you guys this recipe I've been working on for a while now! In honor of my parent's heritages, (I'm Korean and Polish, with a slight chance of a little Ukrainian in there), I wanted to create a Korean fusion-inspired dish that not only reflects me but more so, both of my parents. So, I did a twist on the traditional pierogi and made the filling Korean-flavor based!
Gochujang Potato Pierogies
Serves 6 - 8
Ingredients:
Filling:
Photos and recipe by © Suzanne Spiegoski
5 medium potatoes
½ of an onion, chopped
1 clove garlic
4-5 TB gochujang (depending on spice preference)
1 TB brown sugar
1 TB honey
1 TB rice wine
3 TB soy sauce
1 TB sesame oil
1 tsp ginger, minced
Kosher salt and freshly ground black pepper to taste
Dough:
3 cups whole purpose flour
½ cup warm milk
½ to ¾ cup of warm water (depending on how much your flour soaks)
1 tablespoon melted coconut oil
A pinch of salt
Toppings:
2 green onion, chopped
sesame seeds
½ cup of sour cream
kimchi
2 tsp sriracha sauce
2 tablespoon of vegetable oil for frying
Up close & personal.
Directions:
For the filling:
- Place potatoes, half of an onion, and garlic in a pot, cover with water and cook until tender
- Once cooked, drain and use a hand blender or potato masher, so the potato mixture doesn't have lumps
- Add gochujang, brown sugar, honey, rice wine, soy sauce, sesame oil, and ginger. Add salt & pepper, mix well. Should have a nice pinkish red color.
For the dough:
- Pour the flour into large bowl
- Add a pinch of salt
- Make a little hole in a middle and start adding milk and butter
- Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
- Once done, cover and rest for about 25 minutes
- Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles (use wax paper to avoid a sticky, messy, clean-up!)
- Place 1 teaspoon of filling in the middle of the circle
Wet one-half of the circle with water (use brush or fingers) and then seal together - Use vegetable oil to fry pierogi on each side until golden brown
For the toppings:
- Add onions and sesame seeds on top with pierogies and serve with sour cream (kimchi, sriracha sauce, & black pepper mixed in)
- Enjoy immediately
The filling inside is mostly potato, but it's the spices that give the normal pierogi an extra punch of flavor. Consisted of gochujang (Korean red pepper paste), soy sauce, brown sugar, ginger, rice wine, honey and sesame oil, these vibrant and authentic spices are sure to put a twist on any good old fashioned Polish dumpling!
Coming up this week on the blog, a new play on my editorial/fashion series! Since it's been raining nonstop this week here in New York City, we did a more moody-themed shoot and also shot indoors! Basically, I'm expanding more into moods and tones, and not just fashion. Trying to capture more feeling. I'm also looking into creating my next Soju cocktail! Stay tuned! I can't wait to upload! You can check out my latest cocktail here, which was also featured on foodgawker! Happy Monday, beautiful people! Let's get it! 😊🙌
