Description
Discover how to make Shrimp-Stuffed Pierogi Bombs with a delicious Garlic Ranch Drizzle. Perfect for impressing guests, this recipe offers a tasty twist on a classic dish.
Ingredients
- 1 lb shrimp, peeled and deveined (450 g)
- 2 cups all-purpose flour (240 g)
- 1/2 cup sour cream (120 ml)
- 1 large egg
- 1/4 cup butter, softened (57 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon black pepper (0.6 g)
- 1/2 teaspoon garlic powder (1.2 g)
- 1/2 cup shredded cheddar cheese (55 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1 cup buttermilk (240 ml)
- 1/4 cup mayonnaise (60 ml)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (15 ml)
- 1 teaspoon dried dill (1 g)
- 1/2 teaspoon onion powder (1.2 g)
- 1/4 cup vegetable oil, for frying (60 ml)
Instructions
- In a bowl, combine the flour and salt.
- Add the sour cream, egg, and softened butter to the flour mixture.
- Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Chop the shrimp into small pieces.
- In a pan, heat a small amount of oil over medium heat.
- Add the shrimp, garlic powder, black pepper, and cook until shrimp are opaque.
- Remove from heat and let the shrimp cool slightly.
- Combine shrimp with cheddar cheese and parsley in a bowl.
- Roll out the dough to 1/8-inch thickness on a floured surface.
- Cut out circles using a round cutter or glass.
- Place a small spoonful of shrimp mixture onto each dough circle.
- Fold the dough over the filling, pinching edges to seal.
- Heat vegetable oil in a frying pan over medium heat.
- Fry pierogi bombs until golden brown on each side.
- Remove and drain on paper towels.
- In another bowl, whisk together buttermilk, mayonnaise, minced garlic, lemon juice, dried dill, and onion powder.
- Drizzle garlic ranch sauce over the fried pierogi bombs.
- Serve warm and enjoy.
Notes
- Cook shrimp until fully opaque to ensure it’s thoroughly donenKnead dough until smooth and elastic for a tender wrappernCool shrimp slightly before adding cheese to avoid premature melting
