Dessert pierogis

Inspired by the Indonesian combination of chocolate and cheese, Dan Hong adds his twist onto the traditional pierogi.

• serves

  6

• prep

  40 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 1 portion Pierogi dough (see Pierogi recipe) 
• 200 g mozzarella cheese
• 1 cup Nutella 
• Vegetable oil for deep frying

To serve

• 3 tbsp Nutella 
• Icing sugar
• A small handful of roasted hazelnuts, roughly chopped 
• Passionfruit ice cream

Instructions

1. Roll out on a floured surface to ⅛ inch thick. Use a 10 cm (4-inch) cutter to cut out disks, reroll the dough and continue to cut out until all of the dough is used.
2. Mix the cheese and Nutella together in a bowl. Spoon 1½ teaspoons of the filling into the centre of each wrapper, fold over and press the edges to seal.
3. Fry in vegetable oil 180C, for 3-4 minutes or until golden. Place on a paper towel or wire rack to drain. Dust with icing sugar.
4. Spread a spoonful of Nutella across your plate, top with the pierogi, pile hazelnuts on the side and top with passionfruit icing to serve.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.