Polish Cuisine : Perogies скачать в хорошем качестве

Polish Cuisine : Perogies

Cooking with Carassauga is back with a renowned popular dish from Poland. On this episode we demonstrate how to make perogies at home. Check out the recipe below and let us know how your perogies turned out. Basic Dough • 3 cups flour • 3 egg yolks • ½ tsp. salt • ¾ cup boiling water • 2 tbsp. vegetable oil • 1 tbsp. salt Combine above ingredients except 1 tbsp oil and 1 tsp salt and beat with dough hook at low speed until mixture forms a ball. Cover and let test at room temperature, about 30 minutes. Roll dough about 1/8 inch thick. Cut circles about 3 inches in diameter using a water glass, open rim dipper in flour, to cut circles. Fill with filling, press edges together well. Should dough be dry, lightly dampen half the circle edge with water to help seal, if edge is not sealed well, they will open during cooking. Cover with clean towel until all are ready for boiling. In a large saucepan, put in water, about ¾ full, to which has been added 1 tbsp. oil and 1 tbsp. salt, bring to a boil. With water boiling, cook about 15 – 20 pierogis at a time. Boil for about 5 minutes or until pierogi rise to the surface, stirring occasionally with a wooden spoon to keep from sticking. Remove with slotted spoon. Pour a little melted butter over cooked pierogi to keep from sticking. Cheese Filling • 1 lb. dry cottage cheese • 1 tbsp. sugar • 2 egg yolks • 1 tsp. grated orange rind Combine all ingredients well. If cheese is very dry add 1 extra egg yolk or 1 tablespoon sour cream. Fill pierogi Fresh Fruit Filling • Grated apples, blue berries, pitted cherries, pitted prune plums, strawberries are favorite fillings Combine with sugar to taste and fill pierogi