Vkusno!
How are you all? I need to tell/ask you guys something: did
you know that dumpling has a fabulous Russian cousin? I bet you did, even if
you didn't I’m here to tell you guys about it! The name of this dish is call
pierogi, it follows the rule of the dumpling filling and the dumpling coat but
has a different making procedure, by the way, I wanted to make my own pierogis and
photograph them but I’m unwell and my mother won’t let me out of bed, thank God
for laptops, I've made pierogis several times before,so, I can tell with
absolute certainty that these will taste awesome!
Ingredients:
For the coat:
2 cups of all purpose flour;
1 cup water.
Filling (Like dumpling, pierogi’s fillings have no
confinements, fill in whatever you like!), I used:
1 cup finely chopped boiled baby corn,
½ cup parmesan cheese.
Paprika to taste.
Procedure:
Procedure:
Make the dough, add water to the flour and make moist dough;
Roll out the dough, with the help of a round cookie cutter,
make small circles of dough;
Flatten out the circles one by one;
Add filling, be rational with filling, excess of filling
might cause the dough to loosen up and open during the cooking process;
Close the opening the dough circles when the filling is
satisfactory;
In a boiler, set water to heat up, when the water starts
boiling, put the raw pierogis in it;
When the pierogis come up the surface of the water, remove
pierogis;
In a pan, heat up oil and add in the pierogis, slow roast
them and serve them hot!
