Authentic #Polish #Pierogi #with #Potatoes #and #Cheese

Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) – the Most Popular Kind

Have you ever tried real, unique Polish pierogi?

Now I’m now not speaking concerning the frozen dish which you simply possibly can acquire in nearly every one supermarket. In fact, those store-bought cousins are even improperly named. They’re referred to as “Pierogies.”

For all Poles, here is the funniest factor ever. Reason being is that the phrase “Pierogi” is already pluralized (1 “pierog” is the singular). The including of an “s” to make the English identify plural is simply method too funny. But needless to say I get it, and I’m totally now not offended.

Actually, it makes me proud that we've created a dish so general that's eaten during the world. So, in the event you happen to haven’t tried a pretty unique model yet, then undoubtedly provide those a go. ‘Street-cred’ affirmation: I am 100 percent Polish, born and raised in Wroclaw, Poland, and I make pierogi every one year. These are the actual deal :)
Authentic Polish Pierogi Served on Christmas Eve

As I stated I make this kind of Authentic Polish Pierogi every one year….for Christmas. However, those aren’t the purely range out there; I also make pierogi with sauerkraut and mushrooms – that are far extra standard for Christmas in Polish homes.

Yet, Pierogi with Potatoes and Cheese (Pierogi Ruskie) also are very general and usually cooked in Polish homes. So, lengthy tale short, I introduced this culinary culture with me to the US and each one yr I dedicate both a day or 2 to creating my favourite Polish dishes for Christmas.

In an attempt to perpetuate those traditions, I’ve been indoctrinating my new household (my husband and my in-laws) with the aid of means of yearly internet web hosting a Christmas Eve dinner. And whereas this attempt to cultivate their palates to the complete spectrum of my Polish Christmas menu at first was met with child steps, I can actually say that they’re all in complete stride now.

Staples of this Christmas menu include:

    2 types of pierogi (with potatoes and cheese and with sauerkraut and mushrooms),
    Red borsch (a clean beet soup),
    Bigos ( Polish Hunter’s stew) or Kapusta (Sauerkraut with Mushrooms),
    fish “Greek style” (funny that it’s dubbed ‘Greek’ simply due to the fact it’s a actually Polish dish), and
    Salatka (a root vegetable/potato/egg salad to die for, also recognized as Russian Salad) or Polish Potato and Egg Salad with Pickles.

While I might do more, I’ve decided to restrict it and nonetheless take pleasure within the activity of cooking and sharing with my family.


For the filling:

    5 Potatoes yellow, medium or 3 big russet potatoes
    8 oz Farmer cheese
    1 tablespoon Blue cheese (optional)
    2 tablespoon Cheddar cheese (optional)
    1 Onion sweet, yellow, large, chopped
    1/2 teaspoon Garlic powder
    1/2 teaspoon Onion powder
    1 tablespoon Oil or ghee for onion
    Kosher salt and freshly flooring black pepper to taste

For the dough:

    3 cups Whole objective flour
    1/2 cup Milk 2%, warm
    1/2 to 3/4 cup Warm water (depending on how a lot your flour soaks)
    1 tablespoon Butter melted, unsalted
    A little little bit of kosher salt

For the toppings

    1 Onion large, yellow, chopped
    3 slabs Bacon chopped (optional)
    1/2 cup Sour cream
    2 tablespoon Oil or ghee for frying

For the filling:

    Place potatoes in a pot, disguise with water and cook dinner till fork tender;
    In the meantime warmth up the oil or ghee in a frying pan, upload onions and cook dinner till golden brown;
    Once potatoes are cooked, utilizing a potato ricer or potato masher, mashed potatoes so they do now not have lumps;
    Add farmer cheese and blend together;
    Add onions, different cheeses, spices, salt, and pepper and blend well.

For the dough:

    Pour the flour on a counter or different floor that may permit you to make the dough;
    Add a pinch of salt;
    Make somewhat entire in a center and bounce including milk and butter;
    Add somewhat water on the time and work the dough till you possibly can kind a ball about 10-15 minutes;
    Once done, disguise it with the massive bowl and let it relaxation for about 20-30 minutes;
    Roll the dough till thin (like pasta) and utilizing both cookie cutter or big wine glass cut the circles;
    Place 1 teaspoon of the filling within the center of the circle;
    Wet one half of the circle after which seal it together;
    Boil big pot of water and season with salt;
    Once the water is boiling placed about 8 pierogi on the time;
    Once they arrive to the floor allow them to cook dinner for 1 minute and utilizing a spider or slotted spoon take them out on a plate;
    If you desire to fry them as I did here, use 1 tablespoon of oil or ghee and fry pierogi on every one aspect till golden brown;

For the toppings:

    Using separate pans upload oil and onions and fry the onions till golden brown and bacon till crispy (you do now not need fats for bacon as it's already fatty);
    Add onions and bacon on best with pierogi and serve with sour cream.

1. Some folks use egg for the dough. I tried all types of dough adjustments and in my opinion, mine is probably one of the foremost delicate. Egg tends to make the dough tougher. You can upload an egg to the dough and scale back the quantity of liquid.2. Addition of blue cheese and cheddar is anything new to me. It's a easy trick from a actually noted Polish chef. I tried it and it pretty elevates this dish to one other level. 3. If you're now not serving pierogi immediately, take them out on a counter and allow them to cool down and dry somewhat bit. Make certain that they usually aren't touching every one other. Once cooled, location them on a baking sheet, back with distance from every one other, location in a freezer and allow them to freeze. Once done, you possibly can pack them within the plastic bag.

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