The Pierogi is a pleasing pasta shell stuffed with prime quality potatoes with cheese or onions or combos. Pierogies are additionally sometimes full of mushrooms, sauerkraut, and greens. The heritage of the pierogle is authentically Polish, nevertheless the concept of a dough wrapper to a meat or cheese filling is nearly frequent. Its Jewish cousin is the kreplach. Every pierogies and kreplach is also boiled, fried, sauteed and even put in soups.
– 2 cups all-purpose flour
– 1-cup bitter cream
– ¼ teaspoon salt
4 potatoes (as a lot as 5) reduce into chunks ¼ cup unsalted butter (half stick) ½ cup shredded cheddar cheese – to fashion Salt – to fashion Pepper – to fashion 1 medium onion – sliced skinny
Using a meals processor or by hand, mix bitter cream, flour and salt collectively. Knead dough until clear and by no means sticky. Let leisure. For the filling: Boil potatoes until tender and drain. Mash until clear. Fry onion in margarine until softened. Add warmth mashed potatoes to onion/margarine mixture. Season with salt and pepper and add shredded cheddar cheese or for those who occur to need, add sliced processed cheese.
To kind: Roll dough about ¼ inch thick on very evenly floured board. Scale back 2-inch circles from the dough. Add a giant tablespoon of potato/cheese/onion mixture onto one half of the circle. Fold over and crimp edges correctly.
To arrange dinner: Boil about 2 quarts of salted water. Toss in about 12 perogies and let put together dinner until they rise to the best of the water-only a few minutes. Drain and proceed cooking the rest of the perogies. An exquisite choice to put collectively the perogies after the boiling is to fry them until golden brown with onions. Serve with bitter cream. Yield: 30 perogies