Potato and Onion Pierogi
Fixings
Filling:
1 enormous red onion, hacked
2 tablespoons (1/4 stick) margarine, to saute the onion
4 enormous potatoes, stripped and cut into pieces
6 garlic chives, white and delicate green parts in particular
3 tablespoons spread, for the pureed potatoes
1/4 cup milk
Salt and newly ground dark pepper
Mixture:
2 eggs
1/4 cup water
1 tablespoon harsh cream
3 cups universally handy flour, in addition to some extra for the board and to change batter depending on the situation
Milk or water, depending on the situation to soak
1 or 2 eggs to make an egg wash to seal the pierogi
2 to 4 tablespoons spread, to saute the pierogi
1 to 2 cloves garlic, finely minced
Bearings
Carry a pot of water to bubble for the potatoes. Saute the onion in a little skillet in 2 tablespoons of margarine until clear and put away. Heat up the potatoes until delicate.
While the potatoes are bubbling, start the batter. Whisk together the eggs, 1/4 cup water and sharp cream and fill a little pitcher (or you can really whisk them solidly in a holder, for example, a 2-cup glass estimating vessel).
Hill the flour in the focal point of a perfect room-temperature work surface like a huge wooden cutting board. Make a hole in the focal point of the hill. Pour enough of the egg blend into the middle to fill the pit. With a fork, delicately start to scramble the blend inside the bounds of the cavity, while coordinating the flour from the sides of the pit as you painstakingly beat the egg combination.
When this first measure of the egg combination is generally blended in, shore up the sides of the hill again with flour, keeping up with the pit shape. Rehash the interaction with a second empty of egg blend into the cavity, and again until you have consolidated all the egg combination. (Recollect that making pasta is certifiably not a precise science.
Contingent upon the flour, you might require more dampness to make the batter meet up, in which case utilize some additional milk or water. On the other hand, assuming the batter is excessively wet, add somewhat more flour - however barely enough to make it the right consistency. This is a procured ability so show restraint toward yourself.)
Start massaging the batter with your palms, permitting the glow of your hands to confer versatility to the mixture. Work for a count of around 400 strokes or until you believe you have made a strong mass. Enclose the batter by cling wrap and permit it to rest for around 30 minutes.
Get back to the potatoes, channel, and squash them with the sauteed onion, chives, spread, milk, and salt and pepper, to taste. Put away.
Work with 1/3 of the pasta batter at a time - keeping the equilibrium enclosed by cling wrap to keep it from drying out. Utilize a pasta machine to continuously move each part of the pasta down, progressively lessening the setting on the machine until it is at a thickness of 1/sixteenth of an inch.
Cut 3-inch circles of pasta, spoon a portion of the pureed potatoes into the middle and overlay the filled circles into half moons, fixing the edges with egg wash and squeezing shut with your fingers or cautiously with the hours of a fork.
Heat an enormous shallow saute skillet of water to the point of boiling, and tenderly heat up the pierogi in bunches for 2 or 3 minutes, eliminating cautiously to a utility platter with a wooden spoon.
The last advance is to liquefy the margarine in a huge fry dish and saute the garlic for a couple of moments until it is delicate and confers its flavor to the spread in the container. Be mindful so as not to consume either the margarine or the garlic. Saute the pierogi in this garlic margarine and serve. Appreciate !
Potato and Onion Pierogi VIDEO
