Authentic Pierogy Poland With Potato And Cheese

Now I'm not talking about frozen dishes that you can buy in supermarkets almost every time. In fact, the cousin bought in this shop was not even named. They are called "Pierogies."


For all, this is the funniest thing ever. The reason is that the word "Pierogi" has been pluralized (1 "pierog" is a single form). Adding "s" to make this plural English name is too funny. But obviously I got it, and I'm really not offended.

Actually, it makes me proud that we have created very popular dishes that are eaten all over the world. So, if you haven't tried a truly authentic version, then definitely give this away. 'Street cred' affirmation: I am 100% Polish, born and raised in Wroclaw, Poland, and I make pierogi every year. This is a real deal 🙂

Material
To fill:

  • 5 medium potatoes
  • 8 oz cheese farmers
  • 1 tablespoon blue cheese (optional)
  • 2 tablespoons of cheddar cheese (optional)
  • whole 1 onion, chopped
  • 1/2 tsp garlic powder
  • 1/2 teaspoon of onion powder
  • 1 tablespoon of oil or ghee for onions
  • Halal salt and black pepper to taste

For dough:

  • 3 cups of whole flour
  • 1/2 cup of warm milk
  • 1/2 to 3/4 cup of warm water (depending on how much flour you soak)
  • 1 tablespoon melts butter
  • A little salt

For toppings

  • 1 large onion, chopped
  • 3 pieces of meat, chopped (optional)
  • 1/2 cup of sour cream
  • 2 tablespoons of oil or ghee for frying

Instructions
To fill:

  1. Place the potatoes in a pan, cover with water and cook until the tender fork
  2. In the meantime heat the oil or ghee in a pan, add the onion and cook until golden brown
  3. After the potatoes are cooked, use a hand blender or potato masher, mashed potatoes so they don't have a lump
  4. Add cheese farmers and mix together
  5. Add the onion, other cheese, spices, salt and pepper and stir.

For dough:

  1. Pour flour on a counter or surface that will allow you to make the mixture
  2. Add a pinch of salt
  3. Make a little whole in the middle and start adding milk and butter
  4. Add a little water at a time and work the mixture until you can form a ball for about 10-15 minutes
  5. When finished, cover with a large bowl and let it rest for about 20-30 minutes
  6. Roll the dough until it's thin (like pasta) and use a large cake or wine glass to cut the circle
  7. Place 1 teaspoon toss in the center of the circle
  8. Wet one half circle and then seal together
  9. Boil a large pot of water and season with salt
  10. After boiling water put 8 pierogi at the time
  11. After they come to the surface let them cook for 1 minute and use spiders or slotted spoons to bring them out on the plate
  12. If you want to fry them like I do here, use 1 tablespoon of oil or ghee and fried pierogi on each side until golden brown

For toppings:

  1. Using a separate pot add oil and onions and fry the onions until golden brown and the meat is crispy (you don't need fat for meat because it's fat)
  2. Add the onions and meat on top with pierogi and serve with sour cream

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