Tomato pierogi
- Nutrition Facts
- Calories: 176
- Protein: 3
- Fats: 7
- Carbohydrates: 24
It’s hard to find a person in the post-soviet countries who has never heard of pierogi - famous Ukrainian dish. Cherry pierogi are literally legendary, but there are a lot more options of filling. For example, potato pierogi the recipe of which we have for you today. By the way, pierogi dough is also worth noticing because it’s choux dough. But before we start cooking, let’s talk on history.
History of the dish
Pierogi is traditional Ukrainian dish which is boiled and made of dough with different kinds of filling. For instance, fruit and berries fillings are popular, as well as those of cottage cheese, meat, mushrooms or veggies.
Pierogi dough is made of wheat flour, it may be lean, yeast or even made with kefir. Dough should be rolled out, but into round pieces and filled with stuffing. Then the edges are connected, the dish goes in the boiling water and cooked for two minutes. Pierogi should be served with sour cream or butter. Meat or potato pierogi are usually served with fried onion and vegetable oil, if you like.
By the way, it was Turkish who brought pierogi to the Ukrainian cuisine. Having once tried turkish ‘’dushvara’’, the compatriots of Gogol (who, by the way, described the dish in his famous book) decided to make something like that but improved the filling and simplified the recipe.
The lovers of traditional cuisine are sure that original pierogi should be sweet since exactly sweet ones are the essential element of Ukrainian cuisine. Famous Canadian hokey player of Ukrainian origin Wayne Grezki has even added the recipe of ‘’Grandma's pierogi’’ and in fact it was cherry pierogi. Anyway, that’s another story. One more interesting thing is, Bill Clinton, during his formal call to Ukraine, decided to add this dish to the list of must-have dishes.
Healthy advantages of pierogi
The healthiness of pierogi is hard to be determined due to difference of fillings. For example, fruit filling contains a great number of vitamins, pectins and minerals. Meat filling is rich with protein, phosphorus, potassium and iron. But pierogi with potato has other vitamins like D, B2, B3, B6, P, PP. Potatoes are also used for the prevention of diseases such as diabetes.
Although are easily cooked, there are some facts you need to know. For the dough, you need to choose finely ground flour, which necessarily has to be sifted so that they get more tender and soft. Cook the dumplings in a large amount of salted boiling water and serve them immediately.
Ingredients for potato pierogi:
For the dough:
- 250 grams of wheat flour
- 150 ml of water
- 1/2 tsp of salt
- 2 tbsp of sunflower oil
For the filling:
- 500 grams of potato
- 1 onion
- 50 grams of lard
- 2 tbsp of salt
For the dressing:
- butter
- sour cream
Potato pierogi recipe
- Let’s start cooking delicious potato pierogi. Sift the flour through the sieve, add it to the deep bowl.
To make the dough, add sifted flour to the bowl.
- Add sunflower oil to the dough.
Pour sunflower oil.
- Combine the two ingredients with a spoon.
Mix oil with oil using a spoon.
- Boil salted water. Once it’s boiling, pour it inside the dough.
Boil some water in the pot and salt it, then pour it in the dough.
- Start whipping the dough immediately.
Start whipping the dough with a spoon.
- Then do the same with your hands for 10-15 minutes, and it’s no that hard since choux dough is very soft and elastic.
Once it’s dense, start kneading it for 15 minutes.
- Then put the dough in the bowl, cover it with a cling film and leave it for half an hour.
Place the dough in the bowl and cover it for 30 minutes.
- It’s time to peel potatoes and boil them. Don’t forget to give it a pinch of salt while boiling.
Peel and boil potatoes.
- Meanwhile, finely slice the lard and fry it on the pan.
Chop the lard and fry it.
- Then cut the onion finely and add it to the lard.
Once the lard is ready, add some onion inside.
- Fry the onion until it’s golden.
The onions should be fried until it’s golden.
- Crush the potatoes and add fried onion with lard to it. The filling for pierogi is ready!
Pound potatoes and combine it with onion and lard.
- Roll our the dough with a rilling-pin, then cut the round pieces with a glass.
Roll out the dough and cut the pieces suing a glass.
- Place stuffing on each piece of dough and connect the edges. HozOboz recommends you again to work with choux dough here since it’s very easy to mold.
Each piece should be stuffed and closed.
- Pour water in a large pot, boil it and put pierogi inside. Once they break surface, boil them for 1-2 minutes more and remove it. Now that was the answer to how long to boil potato pierogi?
To cook the dish, boil water and add pierogi. Then boil them for 3 minutes more after they break surface and remove.
- Add some butter to the ready-made pierogi. Served with sour cream.
Add butter to the hot dish, don't forget about sour cream as well.
Today our topic was potato pierogi recipe with photos. HozOboz hopes you enjoy both process of working with choux dough which, by the way, can be use in a plenty of different ways including other types of pierogi with various filling.
