It’s April in Pennsylvania again, so it’s Ramp Season!!! So, we trekked over to our ramp forage area, and we came home with a glorious haul. As we were trying to decide what to do with our ramps, we searched our pantry and fridge. The first thing that jumped out at us in the fridge was a container of leftover mashed parsnips that my wife’s uncle made for Easter dinner.
We then realized that we had a few strips of bacon in the freezer and a bag of flour in the pantry…and we decided it was Pierogi time! We whipped up some dough, added some ramps to the parsnips, and then assembled, boiled, and sauteed our pierogies with our other ingredients! This one came out so well, and we are now fully emboldened to make more funky pierogies in the future!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 2 Hours
Ingredients (for 3 servings):
- For your Dough:
- 2 Cups Flour
- 2 Eggs
- 1/3 Cup Warm Water
- A little Salt
- For your Filling:
- 5-6 Parsnips
- Ramps (although leeks can do in a pinch if you don’t have ramps)
- Butter
- A little milk
- Optional for sauteeing:
- Bacon
- More ramps
- Sweet Onion
- A few tablespoons of butter
Method:
- Peel your parsnips, and chop them. Add them to a pot, and cover with water. Bring to a boil and cook until soft.
- As your parsnips boil, turn your attention to your dough:
- Combine your flour, egg, water, and salt in a mixing bowl. Stir to combine and then knead to combine fully and get the gluten structure activated.
- When your dough holds together nicely and is slightly tacky, wrap it in some plastic cling wrap, and set it aside so that the flour can truly hydrate (about 25-30 minutes)
- When your parsnips are soft, drain the water, and puree with a little milk and butter. You want them to be firm and not runny, so go light on the milk, and add more as necessary.
- Slice your ramps (or leeks) into ribbons, and sautee.
- Combine your ramps and parsnips, and stir together.
- When your dough is ready, work in two batches.
- Cut your dough in half.
- Cut the first half into eights.
- Sprinkle your surface with some flour, and roll each eighth into a circle.
- Scoop a spoonful of your parnsip/ramp filling onto each dough disc.
- Crimp the sides, of each pierogi, and set aside on parchment paper.
- Continue with all your dough and filling until all of your pierogies are made.
- Boil another pot of water with a pinch of salt.
- Add your pierogies to the water, and boil for around five minutes until all of your pierogies start to float. Drain the water.
- Your pierogies are now ready for use!
- If using our preparation
- Dice your onion, and slice your bacon into ribbons.
- Heat a large pan, and add your bacon and onion. Sautee until your onion turns opaque, and your bacon is fully cooked.
- Slice your ramps into ribbons, and sautee until they turn deep green.
- Add a little butter to your pan, and once it melts, add your pierogies into the pan. Stir everything together and make sure everything’s nice and hot.
- Plate, devour, and enjoy!
