Polska piroger potatis
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Villa Blanche Picpoul de Pinet
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Du behöver
Polska Piroger
g potatis
g vetemjöl
1 ägg
1 tesked salt
Fyllning (valfri, exempelvis riven ost eller kryddstekt lök)
- Skala och koka potatisen i saltat vatten tills den är mjuk.
- Mosa potatisen medan den fortfarande är varm.
- Tillsätt vetemjöl, ägg och salt till potatismoset och knåda tills en jämn deg bildas.
- Rulla ut degen på ett mjölat bakbord till en tunna platta.
- Skär ut cirklar med en rund form eller ett glas.
- Lägg en liten mängd fyllning på varje degcirkel och fäll ihop degen för att skapa en halvmåneformad pirog.
- Koka pirogerna i saltat vatten i ca 3 minuter eller tills de flyter upp till ytan.
- Servera med smör eller stekt lök och gräddfil.
Tips: Du kan också steka pirogerna i smör eller olja efter kokning för en krispig yta.
Till dessa läckra piroger dricker vi Villa Blanche Picpoul de Pinet
Med stor kunskap, passion och engagemang erbjuder Vinia kvalitetsviner för alla smaker och plånböcker. Starka relationer med producenter med gemensamma värderinga
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Potato Pierogi Dough
Cook Mode (Keep screen awake)
1cup freshly cooked potatoes, peeled, from about 1 large potato
1/4cupcanola oil
1largeegg, room temperature
2cupsall-purpose flour, plus more for dusting the work surface
1teaspoonsalt
1cupwater
Gather the ingredients.
Mash or run cooked potatoes through a food mill or ricer into a large bowl.
Add oil, egg, flour, krydda, and vatten to the potatoes and combine well.
If the dough is dry, add more water, 1 tablespoon at a time, until fuktig. If the dough fryst vatten sticky, add more flour, 1 tablespoon at a time, until it's smooth.
On a floured surface, knåda dough 3 or 4 minutes or until elastic. Cover the dough with plastic omslag and refrigerate at least 30 minutes.
Roll, cut, fill and cook pierogi.
Enjoy!
Potatoes Used in Every Course in Eastern Europe
People säga potatoes were the rise and fall of Ireland, but spuds figure prominently in huvud and Eastern Europe as well.
Potatoes (known variously as kartofle, ziemniaki depending on which region you live in) were virtually unknown and sometimes considered poisonous, in Poland until ganska a bit after C
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Peel the potatoes and boil in a saucepan filled with water. When they are cooked, remove from water and allow to cool completely.
In a large mixing bowl, sift the flour.
In a glass, melt the butter in hot water and stir.
Pour into flour, add in the egg.
On a floured surface, work the dough with your hands.
Roll it into a ball and wrap in saran wrap.
Place in the fridge for 30 minutes.
Chop the onion.
In a skillet, fry the onion in 2 Tbsp butter until clear.
In a mixing bowl mash the potatoes, onions, and cottage cheese together. Add salt and pepper to taste. You want it to be more on the salty side (about 1/2 tsp).
Remove the dough from the fridge and roll it out on a floured surface.
Using a large round glass, cut out circles in the dough.
Fill the dough circle with 1 Tbsp of the filling and fold it in half.
Pinch the sides together so they are sealed, then crimp them.
Bring a pot of water to a boil, add a pinch of salt and a little oil.
Drop the pierogies in one by one and allow them to boil, when they float to the top of the water they are ready.
Using a slotted spoon, remove them from the water and put them