About Polish Pierogi
Pierogi is the Polish plural for pieróg. Perhaps this Polish specialty is similar to dumplings. This dish is a thin dough filled with various fillings, both savory and sweet. Pierogi can be served as an appetizer, main course or dessert.
Pierogi are associated with the cuisines of Central, Eastern and Southeastern Europe, though they most likely originated in China and came to Europe in the Middle Ages. Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names.
Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often pan-fried before serving.
Ingredients for Polish Pierogi
Dough
2 cups (240g)
1/2 teaspoon salt
1 large egg
1/2 cup (113g) sour cream
4 tablespoons (57g) butter, room temperature
Filling
1 cup (227g) mashed potatoes, warm
1 cup (113g) sharp cheddar cheese, shredded
To finish
4 tablespoons (57g) butter, cold
2 large (156g) shallots, diced; or one medium (156g) onion, sliced
Instructions for Polish Pierogi
To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
This Recipe is Halal Insha Allah
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