Pierogi - SpeedyLook encyclopedia

Receipt

They can be stuffed with various ways. The traditional forms are: with the potatoes and Soft white cheese (pierogi ruskie), with the Meat (pierogi Z mięsem), with the cabbage and the Mushroom S (pierogi Z kapustą I grzybami), with the white Cheese (pierogi Z serem), with the bay S (pierogi Z jagodami). The contemporary modern kitchen proposes new receipts adding of the lighter jokes or more innovating (with the spinach S, with the Chocolat,…).

Once the raviolis realized, one makes them boil to make sure of their cooking. Before being useful, one also can the fact of frying with the frying pan.

Time

Make-ready time:
Time of cooking:

Ingredients

250 G of flour,
2 eggs,
water glass of tap.

Preparations

paste

On a board to prepare with the flour a monticule.
To dig a hole in the medium (you obtain a volcano and its crater)
Casser eggs.
To work quickly by adding water necessary.
To extend to the roller on a board farinée
To cut out rounds with glass of table.

joke with the meat

To chop meat remainders,
To add an egg, stale bread crumb soaked in milk,
To add a chopped onion cooked to butter, chopped parsley, salt and pepper.
to mix Well.
With a spoon to put joke in the middle of the round of paste,
To fold the paste and to stick the ends.
To cook with water like pastes.
One can them eat natural or tablecloths of a tomato sauce strewn with Gruyere grated
Faire gratiner with the furnace.

joke with cabbage

800 G of sauerkraut,
2 onions,
1 cuillière of fat contents, bacon.
To make cook sauerkraut with an minor amount of water,
To cover until boiling.
To then make cook with overdraft.
To chop onion, to make return.
Egouter the sauerkraut and to cross fine, season, salt, pepper.

pierogi ruskie

The pierogi can be stuffed with potatoes out of mashed potatoes, they are then the pierogi ruskie.

For 6-8 people:

1 kg of potatoes,
300 G of soft white cheese (compact),
2 large onions,
2 fat contents spoons,
Salt, pepper.
To wash potatoes, to make cook, peel, pass to the potato-masher with cheese.
To add a gilded onion.
To season with salt and pepper, to mix well.
To prepare the paste (like above).
To make cook the pierogi by depositing them in ebullient water, they are cooked when they go back to surface, to deposit them in a dish, to sprinkle with fair butter and with gilded onion.

!! Smacznego!! , i.e. “good appetite!”

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