Crispy Broccoli Sausage Pierogies: A Delicious Twist on a Classic Recipe

Crispy Broccoli Sausage Pierogies are a delightful twist on a classic dish that brings comfort and flavor to the table. As someone who has always been captivated by the rich history of pierogies, I find it fascinating how this traditional Eastern European dish has evolved over the years. Originating from Poland, pierogies have become a beloved staple in many households, often filled with a variety of ingredients that reflect regional tastes and personal preferences.

What makes crispy broccoli sausage pierogies so irresistible is their perfect combination of taste and texture. The crispy exterior gives way to a savory filling of tender broccoli and flavorful sausage, creating a mouthwatering experience that keeps you coming back for more. Not only are they delicious, but they are also incredibly convenient to prepare, making them a favorite for busy weeknights or special gatherings. Join me as we dive into this recipe that celebrates the heartiness of pierogies while adding a nutritious twist!

Ingredients:

• For the Dough:
• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water (adjust as needed)
• 1/2 teaspoon salt
• For the Filling:
• 1 cup broccoli florets, finely chopped
• 1 cup cooked sausage, crumbled (Italian sausage works great)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• For Cooking:
• 2 tablespoons olive oil (for frying)
• 1 tablespoon butter (for frying)
• Fresh parsley, chopped (for garnish)
• Optional: sour cream or yogurt (for serving)

Preparing the Dough

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the egg into it.
2. Gradually add the water while mixing with a fork or your hands until the dough starts to come together. You may need to adjust the water slightly depending on the humidity and the flour.
3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for at least 30 minutes. This resting period helps the gluten relax, making it easier to roll out later.

Preparing the Filling

1. While the dough is resting, prepare the filling. Start by steaming or boiling the broccoli florets until they are tender, about 3-4 minutes. Drain and let them cool slightly before chopping them finely.
2. In a mixing bowl, combine the chopped broccoli, crumbled sausage, ricotta cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. Taste the filling and adjust the seasoning if necessary.

Assembling the Pierogies

1. After the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other to prevent it from drying out.
2. On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles from the dough.
3. Place about 1 tablespoon of the filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
4. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for an extra decorative touch and to ensure they are sealed well.
5. Repeat the rolling and filling process with the second portion of dough until all the filling is used up. You should have about 20-24 pierogies, depending on the size of your circles.

Cooking the Pierogies

1. Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water in batches, making sure not to overcrowd the pot.
2. Cook the pierogies for about 3-4 minutes or until they float to the surface. This indicates they are cooked through. Use a slotted spoon to remove them from the water and transfer them to a plate.
3. In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the boiled pierogies in a single layer. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.
4. Once they are crispy, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil.


Conclusion:

In summary, these Crispy Broccoli Sausage Pierogies are an absolute must-try for anyone looking to elevate their meal game. The delightful combination of savory sausage and nutritious broccoli, all wrapped in a perfectly crispy dough, creates a dish that is not only satisfying but also packed with flavor. Whether you serve them as a hearty main course or a delightful appetizer, these pierogies are sure to impress your family and friends. For a fun twist, consider experimenting with different fillings! You could swap out the sausage for a vegetarian option, or add some cheese for an extra creamy texture. Pair them with a tangy dipping sauce or a fresh salad to balance the richness of the pierogies. The possibilities are endless, and I encourage you to get creative in the kitchen! I can’t wait for you to try this recipe and experience the deliciousness for yourself. Once you do, please share your thoughts and any variations you come up with! Your feedback not only helps me but also inspires others in our cooking community. So roll up your sleeves, gather your ingredients, and dive into making these Crispy Broccoli Sausage Pierogies. Happy cooking!
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Crispy Broccoli Sausage Pierogies: A Delicious Twist on a Classic Recipe

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• Author: Dottie
• Total Time: 45 minutes
• Yield: 20–24 pierogies 1x

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Description

Enjoy these homemade pierogies filled with a delicious blend of broccoli, sausage, and cheeses, pan-fried to a crispy golden finish. Perfect for a satisfying main dish or a tasty appetizer!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water (adjust as needed)
• 1/2 teaspoon salt
• 1 cup broccoli florets, finely chopped
• 1 cup cooked sausage, crumbled (Italian sausage works great)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• 1 tablespoon butter (for frying)
• Fresh parsley, chopped (for garnish)
• Optional: sour cream or yogurt (for serving)

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Instructions

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the egg into it.
2. Gradually add the water while mixing with a fork or your hands until the dough starts to come together. You may need to adjust the water slightly depending on the humidity and the flour.
3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for at least 30 minutes.
5. While the dough is resting, prepare the filling. Steam or boil the broccoli florets until tender, about 3-4 minutes. Drain and let cool slightly before chopping finely.
6. In a mixing bowl, combine the chopped broccoli, crumbled sausage, ricotta cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined. Adjust seasoning if necessary.
7. After the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other.
8. On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.
9. Place about 1 tablespoon of filling in the center of each dough circle. Avoid overfilling.
10. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges for extra decoration and security.
11. Repeat the rolling and filling process with the second portion of dough until all filling is used. You should have about 20-24 pierogies.
12. Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water in batches.
13. Cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them and transfer to a plate.
14. In a large skillet, heat olive oil and butter over medium heat. Add the boiled pierogies in a single layer.
15. Fry for about 2-3 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.

Notes

• Feel free to customize the filling with your favorite ingredients.
• Serve with sour cream or yogurt for added creaminess.

• Prep Time: 30 minutes
• Cook Time: 15 minutes