serves
6
prep
40 minutes
cook
10 minutes
difficulty
Mid
serves
6
people
preparation
40
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Episode 7
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 1 portion Pierogi dough (see )
- 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
- 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.
- 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.
- 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.
- Spread a spoonful of Nutella across your plate, top with the pierogi, pile hazelnuts on the side and top with passionfruit icing to serve.
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.
Stream free On Demand
Episode 7
