Pierogi recipe

This stuffed pasta has its origin in Poland, although there are other countries that dispute its creation, these are Czech Republic and Slovakia. However, this elaboration is well known as the Polish Pasta or as Perhe, above all, in Poland Ricotas Perhe is very popular. This elaboration is similar to the Raviolis or the mini empanadas, they are made with a soft mass based on eggs, flour and butter. And, as we have commented, it is a typical Polish dish, but there are several versions to cook them: from different cooking (boiled or fried) to different landfills and garrisons. The preferred one for almost all is the one you will learn to do in this recipe, which combines mashed potatoes and sauteed onion. Another possibility is to add mushrooms, meat, cheese and cabbage. And, in terms of accompaniment, you can opt for a Boloñesa, butter or a simple cream pierogi sauce, as we have prepared in this case to make the most of the flavor of the filling. Get in recipes in recipes how to make easy pierogi. Lets cook!

Ingredients to make Pierogi:

1. To start with this Pierogi recipe, first turn the dough on the clean table and make a hole in the center. Followed, add butter, water and egg. Start integrating all the ingredients from the center and, once you have a bun, knead approximately 3 minutes. We point out that there should be a smooth dough.

2. Save the dough of your pierogi in a covered container and let it stand while preparing the filling, in this way, it will be easier to stretch it.

3. For the filling of the pierogi, pela, itch and saute the onion over maximum heat with 1 teaspoon of oil until it is transparent. Followed, add 1 tablespoon of hot water and lower the heat to the environment. When evaporating, the onion jumps for a few seconds and add water again. Repeat this process as many times as you want, taking into account that the more times do you do it, the sweeter it will remain. Thus you will be caramelizing the onion with its own sugars.

4. Mix the onion with the potato puree. We remember that you can do it with natural potatoes or reconstituted the potatoes in scales. In the first case, wash and boil the potatoes in abundant water, without peeling or cut them, until when they puncture them they slide through the fork or knife. With this trick, your puree will be drier, ideal for filling. Pelalas and pys them until a smooth puree. And, if you use puree in scales, reconstitute the 2 packages of 125 grams of potatoes with 600 cc of water and 300 cc of milk to also obtain a rather dry puree. However, in all cases you must season it with nutmeg and pepper. Let it cool in the refrigerator about 10-15 minutes.

Trick: If you wear a lactose -free diet, you can replace milk with lactose or vegetable.

5. As long as your filling is cooled, stretch the dough with palote or machine at point 8. Tell it approximately 8 cm in diameter, you can do it with a shear or with any element that you have within reach to achieve the shape. Keep in mind that you must clean it well previously and pass it by flour so that it does not stick to the dough. As the discs cut, cover them with a reviewer so that they do not dry.

6. Once you have all the cut discs, start filling your pierogi. To do this, wet with your finger the edge of the disc and fill it with a teaspoon of potato puree. Then, gather it as if it were a empanada and reserve it.

7. Distribute the pierogi on the clean table with sprinkled flour so that they do not stick in it. Take them with a reviewer while you finish doing all the pasta. Once ready, boil plenty of water to cook them. What are these Polish empanadas?

8. Seal the closure of your pierogi with the help of a fork, exert some pressure.

9. cook your pierogi in abundant boiling water. We point out that you must cook them in batches so that they do not stick to each other.

10. When they float, cook them approximately 1 minutes and tell them, drain the water well and serve them with your favorite sauce. To eat!