jueves, 30 de enero de 2014

Polish Pierogies

Hey there! I've just found this recipe on the blog Taste Food, Enjoy Travel and I would like to share it with you :)
You can find potato, meat and vegetable pierogi but I love potato ones! they are delicious!!

Potato & Cheese Pierogi

For potato and cheese filling you need 1 tablespoon grated onion, 2 tablespoons butter, 2 cups cold mashed potatoes, 1 cup cottage cheese, salt and pepper.

For Pierogi you will need: 2 and 1/2 cups flour, 1/2 teaspoon salt,1 egg, 2 teaspoons oil, 3/4 cup warm water.

First prepare the filling, start by cooking the onion in butter until it tender, and then add potatoes and cheese to it. To taste better put salt and pepper as you like. Remember when you start filling, the filling should be thick enough to hold its shape.

When you done with filling, start to prepare the Pierogi, to do so; mix the flour with the salt in a deep bowl. Add the egg, oil and water to make medium soft dough. Knead on a floured board until the dough is smooth. Divide the dough into 2 parts and then cover them and let stand for at least 10 minutes. After 10 minutes, roll the dough quite thin on a floured board and next cut rounds with a large biscuit cutter, or the open end of a glass, put the round in the palm of your hand.  Put some of filling in it, fold over to form a half circle and press the edges together with your fingers -the edges should be free of filling-,be sure the edges are sealed well to prevent the filling from coming out. Place the Pierogi on a floured board or towel and then cover with another towel to prevent them from drying out.

To cook it, drop a few Pierogi into a large quantity of rapidly boiling salted water-do not attempt to cook too many at a time- Stir softly with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pan. It’s need about 3-4 minutes for boiling. Pierogies will be ready when they are puffed. Remove them with a perforated spoon. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking, cover to keep them hot until all are cooked.

Enjoy the Polish Pierogi.

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