Carrot Pierogies

Chef Jamilka Borges, ever-busy at her new restaurant Wild Child, consistently puts a bright spin on vegetables. Here she combines the pierogi, a classic Pittsburgh comfort food, with an Asia-inflected blend of spices. Simply delicious!

Be sure to check out more from Chef Jamilka: Kohlrabi Flan, Sauteed Octopus with Criolla Sauce, and a trio of veggie-forward side dishes.

Carrot Pierogies

For the dough:
4 cups AP flour
1 tsp salt
2 eggs
¼ cup sour cream
1 cup carrot juice
¼ oil

Place all dry ingredients in mixer bowl, add eggs, sour cream and slowly add juice. Mix until it comes together in a bowl. Knead with extra flour until smooth. Wrap tightly with plastic wrap.

For the carrot filling:

2 cups small dice onions
1 cup minced garlic
¼ cup minced ginger
2 lb ground pork
4 qt carrot pulp
1 cup soy
1 cup sambal
½ cup red wine vinegar
2 cups carrot juice
1 cup minced cilantro
Salt

Sweat all alliums and ginger then add pork. Brown pork then add carrot, deglaze with all liquid and let cook. Finish with cilantro

For assembly:

Roll sheets of dough with a French roller on a smooth surface. Cut with a 4-inch cookie cutter and fill, seal the dumpling by pinching your thumb and index fingers creating a cress. Let rest in freezer for 30 minutes.

Bring a pot of water to a boil and have ready a “shocking station” - plastic container with plenty of ice and water.

Boil pierogies for 3 minutes and shock in ice water, transfer to an oiled container. Sauté with butter and olive oil until golden brown. Serve with crème fraîche and salsa verde.