Pierogi - European Recipe

Pierogi

🌍 European, Poland Difficulty: ●●●○○

Pierogi appear in Polish cookbooks from the 13th century; Saint Hyacinth is associated with their origin legend in Polish folklore.

Ingredients

• (Dough) 400 g all-purpose flour
• 1 egg
• 200 ml warm water
• 1 tsp salt
• (Filling (ruskie — potato and cheese)) 400 g floury potatoes, boiled and mashed
• 200 g farmer's cheese (twaróg) or ricotta
• 1 onion, finely diced and caramelized in butter
• Salt, white pepper, and chives

Method

1. Mixing — Mix flour, egg, water, and salt into smooth elastic dough; knead 5 minutes. Rest under cloth, 30 minutes.
2. Combining — Combine mashed potato, cheese, caramelized onion; season well.
3. Rolling — Roll dough to 3 mm thickness; cut circles with 8 cm cutter.
4. Placing — Place a heaped teaspoon of filling in centre of each circle.
5. Folding — Fold dough over; press edges firmly together. Crimp with fork or pinch into rope.
6. Boiling — Boil in batches in salted water until they float, then 2 minutes more.
7. Draining — Drain; fry in butter until golden on both sides.
8. Serving — Serve with sour cream and fried onion.

Tags: 400 g all-purpose flour, egg, warm water, ) 400 g floury potatoes, farmer's cheese or ricotta · Source: Observatory Recipe Research Kitchen