Pierogi Power / potato and farmers cheese filling
Good day good people! It is time for delicious Polish PIEROGI recepe . this food is like a religion in Poland : )
Pierogi Power / potato and farmers cheese filling
Good day good people! It is time for delicious Polish PIEROGI recepe . this food is like a religion in Poland : )
Otwórz w aplikacji CookpadPrzygotowanie
- 1
Make the filling
Bring potatoes to boiled and smash them : )
Drain, return the potatoes to the pan, and dry them over medium heat, stirring, until they look floury and leave a light film on the bottom of the pan, about 3 minutes. Mash with a potato masher until smooth. Transfer to a large bowl and set aside. Let it cool down.
Heat the butter in a 12-inch skillet over medium heat. Add the onions and cook, stirring occasionally, until deep golden-brown and soft, 15 to 20 minutes. Reserve half of t
- 2
Make the dough
Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Add 1-3/4 cups of the hot water and stir with your fingers until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more hot water, 1 Tbs. at a time, until it forms a shaggy yet cohesive yet mass.
Turn the dough out onto a well-floured work surface and gently knead it just until soft and elastic; the doug
- 3
Fill the dough
Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough.
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