Potato Pierogi 1

Potato Pierogi 1 

A decent potato pierogi formula to attempt !

Potato Pierogi Ingredients

 *1 egg

 *2 storing tablespoons sharp cream

 *1 cup milk

 *1 cup water

 *4 1/2 to 5 cups generally useful flour

 *4 tablespoons unsalted spread, softened

 *2 tablespoons cornmeal

 *5 pounds baking potatoes, stripped and quartered (around 10 medium potatoes)

 *1/4 pound unsalted margarine (1 stick), liquefied *2 ounces (around 1/2 cup) cheddar, ground

 *4 ounces cream cheddar

 *Coarse salt and newly ground dark pepper, to taste

  Potato Pierogi Instructions

 1. In a medium bowl whisk the egg. Add the harsh cream and speed until smooth. Add the milk and water and race until consolidated. Gradually add around 3 cups of flour and mix to consolidate with a wooden spoon.

 2. Turn batter out onto a very much floured surface and work in around 1 cup flour as you ply. Utilize a plastic scrubber to lift the batter as it will adhere to the counter before the flour is worked in to it. Keep manipulating for around 8 to 10 minutes working in another 1/2 cup flour. The mixture ought to be flexible in surface and presently not tacky. Be mindful so as not to add a lot of flour as this will harden the batter. Place batter in a daintily floured bowl and cover with cling wrap and let rest while you set up the filling.

 3. Cook potatoes in salted bubbling water until fork-delicate. Channel and squash with a potato masher. Add liquefied spread and cheeses, and keep on squashing until all around fused. Season with salt and pepper to taste. Place an enormous pot of salted water over high hotness and heat to the point of boiling. Lay a spotless cloth towel on your counter and equally appropriate cornmeal on it to forestall staying.

 4. On a floured surface, carry out batter to around 1/8" thick. Utilizing a glass or cutout estimating 2 1/2" measurement cut out however many circles as would be prudent. Assemble scraps and reroll, and cut.

 5. Structure filling into 1 1/2" balls, and spot a ball in the focal point of every mixture circle. Grasping a circle, crease batter over filling and squeeze the edges shaping a very much fixed bow. Move to material towel. Proceed with this cycle until all mixture circles are filled.

 6. Place pierogi in the bubbling water in groups. They will sink to the lower part of the pot and afterward ascend to the top. When they rise, let them cook for around 1 more moment. In the mean time, sprinkle platter with dissolved margarine. Eliminate potato pierogi from pot and move to platter to forestall staying. The potato pierogi is prepared to serve immediately...enjoy the Potato Pierogi plans !!!

Potato Pierogi Video :