so, it’s time for Polish cuisine. i wanted to cook it when i was still in japan but i’ve decided it’s better to wait for my Babcia to make it. she makes the best pierogi ever (sorry, mum) ^^
it’s also for you, tensai. hope it will be easier for you to make them now 😉
the version we made is called ‘Russian pierogi’ (pierogi ruskie) but it has nothing to do with Russia. The most popular version of pierogi, i think.
boiled and mashed (you can make them the day before) potatoes
cottage (farmer’s) cheese
oil to fry
HOW TO MAKE?
1. Cut the onion and sausage. Fry it in oil.
2. Prepare a meat grinder. We need to grind all ingredients for filling. Starting with cottage cheese, fried onion&sausage and, finally, potatoes. Add salt and pepper.
3. Now, mix it all together. Best way? with your hand ^^
4. Now, it’s time to make the dough. It seems hard, i know. But the truth is it’s the easiest thing in the world!
for the dough
little bit salt
about 100ml milk
Prepare a pastry board (or other flat surface). What do we need? First, flour and an egg.
5. Make a well in the centre of your flour and add the egg with a little bit of salt. Then, add milk.
6. When it’s done, pour some hot (!) water on it and mix small parts at a time into the flour mixture. Mixing should be done by hands.
7. Knead the dough until it’s firm and soft.
8. Divide the dough into 3 pieces and roll it using a large amount of flour. Roll to a thickness of approximately 2mm.
9. When it’s already rolled, cut out circle pieces using a glass, for example.
10. The circles don’t have to be extra perfect ^^ Remember to use flour, otherwise the circles will stick to the pastry board.
11. And now, the hardest part: adding the filling. Place the filling (about one teaspoon) in the center of the circle, don’t try to overfill!
12. Remember to stick it tightly, otherwise they will open up while boiling.
13. Place the filled pierogi on a flat surface, sprinkled with flour.
14. Heat some water in a pot. When water is boiling, drop some pierogi into it. Keep stirring them (softly so you don’t open them up)! When they float to the surface, let them boil for 2 more minutes. Usually they are ready when you see foam on the surface.
15. Fish them out with a strainer and place them in a bowl filled with cold water. After few minutes, move them to the strainer. If you place them in cold water first, they won’t stick together (my Babcia’s advice) ^^
16. Prepare the topping. Easy: cut sausage and onion and fry the using margarine. Serve pierogi with the topping. Done!
Enjoy! Smacznego! ^^