The widely known Polish dumplings called pierogi are one of nationwide meals and for sure among the very best identifiable Polish foods. It's creamy, sweet, appetizing, and cheesy, straddling a line in between sweet and tasty, making it ideal to consume no matter the event.
Pierogi are still a vital part of Polish culture and food today, they are extremely popular in other European nations such as Romania, Slovakia, and Ukraine.
There are numerous variations of fillings depending upon where you have pierogi, however some might consist of: potato and cheese, mushrooms, sauerkraut, meat, potato and sour cream, fruits such as blueberry, or perhaps spinach.
� 1 1/2 cups sauerkraut, drained and minced
� Salt and pepper to taste
� 2 tablespoons butter
� 1/3 cup chopped onion
Potato Filling
� 2 cups cold mashed potatoes
� 1 teaspoon salt
� 3 tablespoons butter
� 1/2 cup chopped onion
� 1 teaspoon white pepper
Dough
� 3 cups all-purpose flour
� 1/4 teaspoon salt
� 3 egg
� 1 (8 ounce) container sour cream
� 1 tablespoon baking powder
2. Stir in the onion, and cook up until clear, about 5 minutes.
3. Include the drained sauerkraut and cook for an added 5 minutes.
4. Season to taste with salt and pepper, then eliminate to a plate to cool.
5. For the mashed potato filling, melt the butter in a frying pan over medium heat.
6. Stir in the onion, and cook till clear, about 5 minutes.
7. Stir into the mashed potatoes, and season with salt and white pepper.
8. To make the dough, beat together the eggs and sour cream till smooth.
9. Sift together the flour, salt, and baking powder; stir into the sour cream mix up until dough comes together.
10. Knead the dough on a gently floured surface area till smooth and firm.
11. Divide the dough in half, then roll out one half to 1/8 inch density.
12. Cut into 3 inch rounds making use of a biscuit cutter.
13. Place a little spoonful of the mashed potato filling into the center of each round.
14. Dampen the edges with water, fold over, and press together with a fork to seal.
15. Repeat treatment with the remaining dough and the sauerkraut filling.
16. Bring a big pot of gently salted water to a boil.
17. Include perogies and cook for 3 to 5 minutes or up until pierogi drift to the top.
18. Get rid of with a slotted spoon.
There are numerous variations of fillings depending upon where you have pierogi, however some might consist of: potato and cheese, mushrooms, sauerkraut, meat, potato and sour cream, fruits such as blueberry, or perhaps spinach.
Ingredients
Sauerkraut Filling � 1 1/2 cups sauerkraut, drained and minced
� Salt and pepper to taste
� 2 tablespoons butter
� 1/3 cup chopped onion
Potato Filling
� 2 cups cold mashed potatoes
� 1 teaspoon salt
� 3 tablespoons butter
� 1/2 cup chopped onion
� 1 teaspoon white pepper
Dough
� 3 cups all-purpose flour
� 1/4 teaspoon salt
� 3 egg
� 1 (8 ounce) container sour cream
� 1 tablespoon baking powder
Directions
1. To prepare the sauerkraut filling, melt the butter in a frying pan over medium heat.2. Stir in the onion, and cook up until clear, about 5 minutes.
3. Include the drained sauerkraut and cook for an added 5 minutes.
4. Season to taste with salt and pepper, then eliminate to a plate to cool.
5. For the mashed potato filling, melt the butter in a frying pan over medium heat.
6. Stir in the onion, and cook till clear, about 5 minutes.
7. Stir into the mashed potatoes, and season with salt and white pepper.
8. To make the dough, beat together the eggs and sour cream till smooth.
9. Sift together the flour, salt, and baking powder; stir into the sour cream mix up until dough comes together.
10. Knead the dough on a gently floured surface area till smooth and firm.
11. Divide the dough in half, then roll out one half to 1/8 inch density.
12. Cut into 3 inch rounds making use of a biscuit cutter.
13. Place a little spoonful of the mashed potato filling into the center of each round.
14. Dampen the edges with water, fold over, and press together with a fork to seal.
15. Repeat treatment with the remaining dough and the sauerkraut filling.
16. Bring a big pot of gently salted water to a boil.
17. Include perogies and cook for 3 to 5 minutes or up until pierogi drift to the top.
18. Get rid of with a slotted spoon.
