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 :

 

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 :

Potato Pierogi

Potato Pierogi 

Potato Pierogi Ingredients

Batter:

 * 2 1/2 pounds generally useful flour

 * 1/4 pound cream cheddar

 * 1 egg

 * 3/4-ounce salt

 * 2 cups warm water

 Filling:

 * 5 pounds potatoes, stripped and bubbled

 * 2 onions, slashed and sauteed

 * 1/2 pound cream cheddar

 * 1/4-ounce paprika

 * 1-ounce garlic powder

 * 1 1/2 ounces salt

 * 1/4-ounce dark pepper *

 * 2 tablespoons spread

 * 1 onion, hacked

POTATO PIEROGI INSTRUCTIONS

In a huge blending bowl blend the flour, cream cheddar, egg, salt, and water. Turn onto a delicately floured surface and massage until the mixture is delicate and even.

 Place the cooked potatoes in another huge blending bowl and squash. Add sauteed onions, cream cheddar, paprika, garlic powder, salt, and pepper.

Blend until surface is strong and not runny. Roll batter around 1/8-inch thick. Cut into round shapes, roughly 3 1/2-crawls in breadth. Add a limited quantity of potato filling to the focal point of a circle. Overlay in half to frame a half-moon shape.

Seal and squeeze closes firmly. Heat a huge pot of water to the point of boiling.

Bubble pierogis quickly for 4 to 5 minutes. Channel and cool. Dissolve margarine in a saute dish, add cleaved onions, and cook until seared. Add the peirogis and saute until somewhat fresh. The potato pierogi is ready...enjoy the potato !

  Potato-pierogi-1

Potato Pierogi Video :

Pierogies with Potato and Cheese Filling

Pierogies with Potato and Cheese Filling

Fixings

2 cups flour

1/2 cup water

1 egg

1/2 teaspoon salt

3 enormous potatoes

8 ounces sharp-tasting cheddar

Salt

Pepper

Headings

Blend flour, water, and egg and salt together. Manipulate on a softly floured surface until smooth. Cover mixture with bowl and let rest for 30 minutes.

Bubble potatoes until delicate. Channel and flush. Add cheddar. Let stand a couple of moments until cheddar softens. Then, at that point, overlay potatoes and cheddar together.

Carry out mixture around 1/8-inch thick. Cut into 3-inch squares. Fill each square of mixture with one teaspoon of potato and cheddar filling. Crease down the middle and squeeze closes together to seal. Drop in hot bubbling water and stew for 8 minutes. Channel and sear in spread a couple of moments until warmed through. Hacked onions might be added to the spread, whenever wanted. Salt and pepper, to taste. Appreciate !

Pierogies with Potato and Cheese Filling VIDEO