Pierogi Ruskie: Potato-Cheese Pierogi

 

Pierogi Ruskie: Potato-Cheese Pierogi

Pierogi Ingredients

For the Potato-Cheese Filling:

2 pounds reddish brown potatoes
1 tablespoon legitimate salt
8 ounces dry curd or rancher's cheddar, room temperature; or ricotta
1 tablespoon spread
2 tablespoons onion, finely minced
Legitimate salt, to taste
Newly ground dark pepper, to taste

For the Dough:

2 to 2 1/2 cups universally handy flour
1 enormous egg, room temperature
1 teaspoon salt
1 cup water, tepid

For Serving:

Discretionary: Caramelized onions
Discretionary: Skwarki (pork cracklings) or seared bacon pieces
Discretionary: Sour cream

Pierogi Ingredients for filling

In the first place, begin by parboiling the potatoes. Scour them, put them into a huge pot, cover them with cold water, and add 1 tablespoon of salt.
Heat the potatoes to the point of boiling over high hotness, then, at that point, diminish to medium-low, cover with a top, and stew for 30 minutes, or until fork-delicate. Eliminate and let cool marginally.
While the potatoes are parboiling, place the tablespoon of spread in a little dish and saute over medium-low hotness for 2 minutes. Eliminate from hotness and put away.
Strip the cooked potatoes and fork mix or rice them in an enormous bowl.
Add the rancher's cheddar and sautéed onion and blend well. Season to taste with salt and pepper and put away.

Elements for mixture

Make the mixture by setting 2 cups of flour in a huge bowl or on a work surface and make a well in the middle.
Break the egg into it, then add the 1 teaspoon salt and tepid water a little at a time.
Unite the mixture, massaging great and adding more flour or water as important to frame a smooth batter ball.
Partition the mixture down the middle and cover it with a bowl or towel. Allow it to rest 20 minutes.
Gather the pierogi on a floured work surface. Carry out the batter to 1/8-inch and cut with a 2-inch round or glass.
Spoon 1 1/2 teaspoons of the filling into the center of each circle.
Crease the batter down the middle and squeeze the edges together.
Assemble scraps, re-roll and fill. Rehash with staying half of mixture.
Sprinkle a baking sheet with flour and put the filled pierogi on it in a solitary layer. Cover with a tea towel.
Cook the pierogi by bringing an enormous, low pan of salted water to bubble. Drop in around 6 to 10 pierogi at a time, depending on the size of your pot. Make a point not to pack. Get back to the bubble and decrease the hotness to a stew. When the pierogi ascend to the surface, keep on stewing a couple of moments more.
Eliminate one with an opened spoon and taste for doneness. When fulfilled, eliminate remaining pierogi with an opened spoon to a buttered serving platter so the dumplings don't stick.
Serve warm with caramelized onions or skwarki or cleaved seared bacon, and a spot of acrid cream, whenever wanted. Cool. Partake in the Pierogi Ruskie: Potato-Cheese Pierogi plans !!!

 Pierogi Ruskie: Potato-Cheese Pierogi Video :