One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food
One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe:
Dough:
2 cu of flour
3/4 cup of warm water
1 egg
1 table oon of vegetable oil
1/2 tea oon of salt
Filling:
2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 table oo of cream cheese salt and pe er to your liking
Directio :
Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.
While the potatoes are cooking, start making the dough. ray and coat an empty bowl with cooking ray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.
When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pe er. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.
After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a tea oon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this proce until you run out of dough or filling. This should make about 20 pierogi.
When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.
The article is refered from http://www.bbcok.com, http://www.worldloanpro.com, please go to read more.
Dough:
2 cu of flour
3/4 cup of warm water
1 egg
1 table oon of vegetable oil
1/2 tea oon of salt
Filling:
2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 table oo of cream cheese salt and pe er to your liking
Directio :
Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.
While the potatoes are cooking, start making the dough. ray and coat an empty bowl with cooking ray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.
When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pe er. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.
After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a tea oon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this proce until you run out of dough or filling. This should make about 20 pierogi.
When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.
The article is refered from http://www.bbcok.com, http://www.worldloanpro.com, please go to read more.
