The Hungarian Kitchen

Potato, Onion & Sauerkraut Pierogi

Chef — Thu, 25 Feb 2010 00:46:42 +0000

Sauerkraut Filling
2 tablespoons butter
1/3 cup chopped sweet onion
1½ cups sauerkraut drained and minced
Salt and white pepper to taste

Potato Filling
3 tablespoons butter
½ cup chopped sweet onion
2 cups cold mashed potatoes
1 teaspoon salt
½ teaspoon white pepper

Dough
3 whole eggs
8 ounces sour cream
3 cups all purpose flour
¼ teaspoon salt
1 tablespoon baking powder

For the sauerkraut filling melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent. Add the drained sauerkraut and cook for an additional 5 minutes. Season with salt and pepper, then remove and let cool to room temperature. For the potato filling melt butter in a skillet over medium heat then stir in the onion and cook until translucent. Stir in the mashed potatoes and season with salt and pepper. Cool to room temperature. To make the dough beat together the eggs and sour cream until smooth. Sift together the flour, baking powder and salt then stir into the sour cream mixture until dough forms. Knead the dough until firm and smooth. Divide the dough in half wrapping a half and setting aside. Roll the first half out to a thickness of 1/8 of an inch. Using a biscuit cutter, make 3 inch rounds. Place a spoonful of potato mix in the center of the dough then moisten the edges with water and fold over in a half moon shape. Crimp the edges with a fork. Fill the second half of the dough with the sauerkraut mixture. Bring a large pot of salted water to a boil. Add the pierogis and cook for 3 to 5 minutes until they float to the top. Remove with a strainer and keep warm until ready to serve.

Lekvar Noodle Triangles

Chef — Thu, 25 Feb 2010 00:45:23 +0000

3 cups of all purpose flour
3 whole eggs
½ teaspoon salt
1 stick butter
1 lb. Lekvar filling
Butter for melting
Sweetened bread crumbs for garnish

Mix the flour, eggs, salt adding enough water to make soft dough. Knead it well until it’s smooth and silky. Divide the dough into halves covering one half while working with the other. Roll out the dough very thin and cut into 2 inch squares using a knife or a pastry wheel. Put a ½ teaspoon of desired filling on each square then make a triangle. Pinch the edges closed and set aside until ready to cook. Continue making squares until all the dough is used up. Drop into boiling water and cook until the triangles rise to the top. Remove the triangles from the water and drain. Toss with melted butter and sweetened crumbs then serve hot.

Fruit Dumplings

Chef — Thu, 25 Feb 2010 00:43:45 +0000

3 cups sifted flour
1 teaspoon salt
1 whole egg
1 egg yolk
2½ teaspoons dry yeast
1 cup whole milk 110 degrees
Italian Prune Plums pitted
Peaches peeled, quartered
Cherries pitted

Dissolve the yeast in the warm milk and let set for 5 minutes. Add this mixture to the flour and salt. Add the eggs and mix until smooth dough forms. You should be able to portion out 15 balls of dough. Put a piece of fruit into the center of each ball and pinch the dough together. 1 plum, half a peach, or four to five cherries per dough ball will fill the dough. Drop the dumplings in boiling salted water and cook for 15 to 20 minutes. Keep the pot covered while cooking. When done remove from water then cut halfway open into quarters. Sprinkle with powdered sugar and drizzle with melted sweet butter. Serve hot to your guests.

Apple Dumplings

Chef — Thu, 25 Feb 2010 00:42:47 +0000

Filling Ingredients
6 apples peeled and cored
½ cup granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons unsalted or sweet butter

Syrup Ingredients
1 cup granulated sugar
2 cups water
3 tablespoons unsalted or sweet butter softened
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Pastry for a 2 crust pie

Roll out the pastry 1/8” thick then cut into 7 inch squares. In a small saucepan bring all the syrup ingredients to a boil for 3 minutes. In a small mixing bowl combine the sugar, cinnamon, and nutmeg and blend well. Place an apple in the center of each pastry square, then fill center of apple with some of the cinnamon sugar mixture. Dot each apple with a teaspoon of butter. Bring the corners of the pastry up over the top of the apple and overlap then pinch closed with your fingers. Space the apples apart in a baking dish then pour half the syrup in the bottom of the dish. Bake dumplings at 425 degrees for 45 minutes, or until the crust is done. Remove from oven and let cool then pour rest of syrup over the dumplings. Garnish with fresh whipped cream and serve your guests.

Dumpling Dough

Chef — Thu, 25 Feb 2010 00:41:45 +0000

3 cups all purpose flour
1½ cups shortening or lard
1 teaspoon salt
1 teaspoon cider vinegar
1 whole egg
5-7 tablespoons cold water

In a mixing bowl combine the flour, fat and salt and blend to a mealy consistency. Add the egg then the vinegar and blend well. Start adding the water a tablespoon at a time and mix dough until you have the consistency you desire. Wrap in plastic film and refrigerate for 15 minutes. Use in your favorite dumpling recipe.

Dumplings II

Chef — Thu, 25 Feb 2010 00:38:44 +0000

Farad Jon Be a Magyar Konyhaba! The beginning of duties as a member of the Board of Directors for the year 2010 starts this month in March. It is a three-day meeting in Pittsburgh, where the entire board gets together and reviews all new business, which concerns the Association. (more…)

Chef Salad for 1

Chef — Sun, 20 Sep 2009 00:47:23 +0000

3 cups romaine lettuce chopped
½ cup plum tomato chopped
¼ cup celery chopped
¼ cup cucumber chopped
¼ cup green beans chopped
½ cup chopped chicken breast
¼ cup chopped ham
¼ cup chopped cheese
1 tablespoon mixed fresh hears for added flavor
Salt
White pepper
Dressing of your choice
Croutons

In a large mixing bowl combine all the ingredients and toss with the dressing of your choice. Season to taste with salt and pepper, then garnish with croutons.

Pasta with Chicken for 1

Chef — Sun, 20 Sep 2009 00:46:32 +0000

2 tablespoons olive oil
2 skinless chicken breast cut into small cubes
½ cup sliced carrots
1 cup broccoli florets
3 cloves garlic minced
14 ounces string pasta
1 cup chicken broth
1 teaspoon paprika
Salt
White Pepper

In a skillet heat the oil then add the chicken and cook until done. Remove the chicken and drain on paper towels. In another saucepan boil water and cook the pasta. In the chicken skillet add the carrot and broccoli cooking until almost done. Add the garlic, chicken broth and season with salt and pepper. Drain and put the cooked pasta in a large serving bowl then pour the chicken mixture on top blending well. Portion out and enjoy or save for future meals. Grated cheese may be use a s a garnish.

Tomato Soup for 1

Chef — Sun, 20 Sep 2009 00:45:34 +0000

1 whole tomato
¼ cup red onions
1 cup V-8 juice
Worcestershire Sauce
Salt
White pepper
Fresh basil leaves
Garlic croutons

Puree the tomato and onion in a food processor then put mixture into a small saucepan. Stir in the juice and season to taste with Worcestershire sauce, basil, salt and pepper. Heat and serve with croutons as a garnish.

Dinner for 1

Chef — Sun, 20 Sep 2009 00:43:42 +0000

Farad Jon Be a Magyar Konyhaba! The weather took a turn for the best in New Hampshire and we are finally enjoying the fall. It seems that the cold weather paid a visit to the WPA picnic last month but a good time was still had by all. (more…)