Perogi (Pyrohy, Pieroge, Dumplings)
Ingredients:
800 g flour
1/2 tbsp salt
500ml water for daugh
1/2 kg potato
20g butter (mix with potato)
50g butter
1 small onion
100g smoked bacon
150g cheese
150g sour cream |
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Method:
- Sift flour and salt into a large bowl. Make a well in the centre. Add water and mix to a soft dough.
- Knead dough on a floured surface until smooth and elastic. Roll out until 3mm in tick. Stamp out rounds with cutter.
- Boil potato until tender, drain and mash. Add 20g butter and mix until smooth. Spoon potato mixture on to each dough circle, then pinch the outer edges together to seal them.
- Bring a pan of salted water to the boil. Gently drop in the Perohe a few at a time and simmer for 15 min. Drain well.
- Melt 50g butter in a small pan. Add finely chopped onion, and fry over lower heat until golden in colour. Add finely chopped smoked bacon and continue fry for 5 min. Combine with cooked perohe.
Serve with dip: Combine 150g cheese, 150g sour cream, and salt to taste. |
Kolekcija omiljenih recepata sa slikama
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Cooking from Culture to Culture
Cooks soon notice that cooking varies from culture to culture. Far Eastern cooking is different from Midwest American cooking. Even in the United States, Southern cooking and Northern cooking varies greatly. We all know what Cajun cooking is and probably realize that it comes out of Southern Louisiana.
