Pierogi de Mandioca

History and Background

Pierogi de Mandioca is a delightful fusion of Polish and Brazilian cuisines, combining the traditional Polish pierogi with the tropical flavors of mandioca or cassava, a root vegetable native to South America. Mandioca has been a staple in Brazilian cooking for centuries, appreciated for its versatility and nutritional benefits. This dish takes the classic dumpling concept and infuses it with the unique properties of mandioca, resulting in a comforting, hearty meal that is both filling and flavorful.

Ingredients

• Mandioca (cassava) - 500g
• Flour - 2 cups
• Egg - 1 large
• Salt - to taste
• Water - as needed
• Potatoes - 200g
• Onion - 1 medium, finely chopped
• Cheese (preferably farmer's cheese or ricotta) - 100g
• Butter - 2 tablespoons
• Black pepper - to taste
• Fresh parsley - for garnish

Preparation

Preparing the Dough

1. Peel and boil mandioca until soft. This usually takes about 20-30 minutes.
2. Once cooked, mash the mandioca thoroughly in a bowl and let it cool slightly.
3. In a large mixing bowl, combine the mashed mandioca with 2 cups of flour, 1 egg, and a pinch of salt. Mix the ingredients together until a smooth dough forms.
4. If the dough is too sticky, gradually add more flour until it reaches a workable consistency.
5. Cover the dough with a damp cloth and let it rest while you prepare the filling.

Preparing the Filling

1. Peel, cube, and boil the potatoes until tender.
2. Mash the cooked potatoes and combine with finely chopped onion, cheese, and a bit of butter. Mix well.
3. Add salt and pepper to taste.

Cooking Process

1. Roll out the dough on a floured surface to about 1/8 inch thickness.
2. Use a round cookie cutter to cut out circles from the dough.
3. Place a small spoonful of the filling in the center of each dough circle.
4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
5. Bring a large pot of salted water to a boil. Drop pierogi in, making sure not to overcrowd the pot, and cook until they float to the top, about 3-5 minutes.
6. Transfer cooked pierogi to a frying pan with melted butter over medium-high heat. Sauté until golden brown on both sides.
7. Sprinkle with fresh parsley before serving.

For timing your cooking processes, consider using a cooking timer.

How to Enjoy Pierogi de Mandioca

Pierogi de Mandioca can be served as a main dish or a delightful side. They pair beautifully with a fresh garden salad or a dollop of sour cream. Enjoy them warm, savoring the creamy filling and crispy outer layer. Perfect for sharing with family and friends, or as a comforting treat for yourself.