How to make Ukrainian Potato and Onion Pierogies | Grandma's Recipe скачать в хорошем качестве

How to make Ukrainian Potato and Onion Pierogies | Grandma's Recipe

If you don't know how to make Ukranian Potato and onion Pierogies, they're spectacular! The recipe may look complicated and overwhelming but Grandma's Recipe is much easier to make than it seems. Ingredients:   For the filling: • Potatoes - 8 Medium Sized • Onion - 1 Medium - Diced • Butter - 2 Tablespoons • Salt to taste For the Dough: • All Purpose Flour - 4 Cups • Hot Water 1 to 1/2 Cups • Vegetable Oil - 1/4 of a Cup • Salt - 1 Heaping Tablespoon For the Topping: • Large Onion - Red or White - finely chopped ** Optional ** • Salt Pork - 8 ounces or Half of a pack of chopped Bacon. (Salt pork is traditionally used as a topping in the Ukraine and Russia and can be found at any Supermarket. But you can use chopped Bacon instead if you prefer). Directions: • Step 1 - Peel and boil potatoes until they are fork tender. • Step 2 - While the potatoes are boiling, finely chop your medium onion and sauté on medium heat for a few minutes with a Tablespoon of butter until the onion turns a very light golden brown. • Step 3 - When the potatoes are done boiling, drain and transfer into a bowl. Mash the potatoes and add the sautéed onions, mix well to combine. Set aside. • Step 4 - Start making the dough. In a large mixing bowl, add 4 cups of AP Flour. Pour 1 1/2 cups of steaming hot water into a measuring cup. Add a heaping Tablespoon of salt to the water and stir until dissolved. Pour approximately 1 cup of the water into the flour. Mix with a wooden spoon. If you have a lot of dry flour left in the bowl, add the other 1/2 of the hot water and continue to mix until the dough stops coming together. • Step 5 - Now use your hands to mix the dough. The dough should be cool enough to handle by now. Mix the dough by hand until it forms a ball. Use your fingers to mix in any loose flour. Mix for a few minutes until the dough forms a ball and there is practically no loose flour left. Let dough rest for 15 minutes. • Step 6 - Flour your countertop or a large silicone mat. Take the dough and kneed with your hands for about 5 minutes. The dough will not absorb more flour that it needs. The dough should be firm but if you press it with your finger, it should spring back. • Step 7 - Add more flour to your countertop or mat. Sprinkle some flour on the dough and begin rolling it out using a rolling pin. Roll the dough out into a circle beginning from the middle outwards. Turn the dough half way every several rolls. Sprinkle some more flour on the top of the dough if the rolling pin begins to stick. Carefully flip the dough over and repeat the process until the dough is about a 1/4 of an inch thick. • Step 8 - Sprinkle some flour on the side of your countertop. Take a cookie cutter or glass, about 3 inches in diameter, and dip the edge in the extra flour to cut circles out of the dough. Starting at the outside of the dough, take your cookie cutter or glass and press down into the dough using a circular motion. Work in a circle, leaving a bit of space between the circles, until you get to the center. Remove the excess dough around the cut out circles, form into a ball and set aside. • Step 9 - Place a cut out circle of dough on the palm of your hand. Put a teaspoon of the potato onion filling in the middle of the circle. Carefully fold the circle in half using the palm of your hand. With your other hand, pinch the center of the dough circle closed. Now pinch both outer sides of the dough circle together tightly. Pinch the dough closed tightly working from one side to the other. You can take a fork and press around the outside pinched surface only (Crimp).  Place your pierogie on a very well floured surface (countertop, mat or wooden board) so they don't stick. Continue this process until all Pierogis have been formed. • Step 10 - Fill a large pot of water about 2/3rds of the way up, bring to a boil on high and add a 3 BIG PINCHES of salt. While the water is coming to a boil,  finely chop your salted pork or bacon and place it in a dry frying pan set to medium high heat. Stir it around a bit to render the fat and crisp up the salted pork or bacon. Now finely chop your red or white onion and add it to the same pan as the pork. Sautee the onion until they turn a beautiful golden brown color. Remove the pan from the heat. • Step 12 - The water should be rapidly boiling now. Carefully one by one, start lowering the Pierogis into the boiling water. Give them a gentle stir right away so they don't stick together. Once they start floating to the top, let them boil for 4-5 minutes. When they are done boiling, remove to a large serving bowl immediately. (You may need to cook your Pierogis in 2 batches depending on the size of your pot. You can use the same water from the first batch). • Step 13 - Add 1/3 of the sautéed pork or bacon mixture and stir gently to combine. Now add the rest of the crispy pork/bacon and caramelized onions on top and serve warm! These are traditionally served with sour cream on top!