dosai/pierogie filling?
So I wandered into a little veg Indian restaurant for lunch the other day in Phx/Tempe and had a delightful meal - from the buffet no less. They brought out a crepelike thing with yellow mashed potato-ish stuff in it and it was wonderful. The potato filling seemed so familiar, and after eating the whole thing and wracking my brain, I made the connection to the delicious but slightly unique taste/texture of pierogie filling. I grabbed a takeout menu as I left and have concluded that it was a paper masala dosai.
Now, I know how to make mashed potatoes, but pierogie and this dosai filling had a slightly different taste/texture that I would like to recreate. Any great recipes? Am I even making sense?
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6 Comments:
Perohy, as I make it is potatoes, minced and carmelized onion and garlic, crumbled bacon, and lots of cheddar cheese. Salt and pepper are a given of course. Make this the night before so it's cold.
The dough is 5 cups flour, 1/4 cup of oil, 1 egg, and enough water to make the egg and oil into 2 cups of liquid. little bit of Salt. work it till it's smooth, cover and let it rest for an hour, then roll it out thin, cut your circles (I use a drinking glass and add filling, fold over and pinch closed. Some people use all sorts of devices to cut and pinch their perohy but I learned it this way, so that's the way I do it.
thepirateking at 6:42PM on 11/21/08
Where were you dining at?
bodaciousgirl at 12:34PM on 11/22/08
The Indian (South Indian, to be more precise) potato filling that was in the dosa can be found in many Indian cookbooks. "Dakshin", by Chandra Padmanabhan has a recipe for "Potato Masala" that has worked well for me (if you're looking to learn South Indian cooking, Dakshin is a great resource). It also has recipes for the dosa, but those are far harder to make.
Marc at 3:51PM on 11/22/08
I have been lucky to have Indian friends who made this for me from scratch. I believe it was called a Masala Dosa and had potatoes and unsweetened coconut flakes in it along with a lot of spices - mustard seed, cumin, curry, etc.
Indian cooking can be complex, requiring many fresh spices and a motar and pestle to grind them. But my friends were serious cooks in general whether it was Indian or French.
The cookbooks they recommended to me as a beginner are by Madhur Jaffrey -- she has a lot of books out on Indian cooking.
darkchocolatefan at 9:02PM on 11/22/08
Thanks everyone!
@bodaciousgirl - Udupi Cafe in northern Tempe on Scottsdale Rd.
joyyy at 11:48AM on 11/24/08
Couldn't quite tell if you were asking for a dosai or a piergoie filling recipe but here's one for pierogies:
Potato Pierogie Filling:
1/2 C. chopped onion
2 Tbs. butter
1/2 tsp. salt
1/4 tsp. white pepper
2 C. mashed potatoes
Sauté onion in butter 5 minutes. Stir in salt and pepper. Combine potatoes and onion mixture. Blend well.
Hillary
Chew on That
Chew on That at 12:03PM on 11/24/08