This genuine Polish pierogi dish is from my grandma and has actually been bied far in our household for generations. The pierogi are filled with cheese, potatoes, and mushrooms however you can utilize the dough dish and things them with other fillings to your preference. There are lots of methods to serve pierogi – either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.
3 tablespoons grease, or as required
2 1/2 cups mushrooms, peeled and sliced
3 onions, sliced
1 tablespoon sour cream
salt and ground black pepper to taste
Pass farmer’s cheese and prepared potatoes individually through a food mill or food mill.
Heat oil in a big frying pan over medium heat and cook mushrooms and onions up until soft, about 15 minutes. Eliminate from heat.
Integrate farmer’s cheese, potatoes, mushroom mix, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
Location flour on a tidy work surface area and make a well in the. Break both eggs into the well. Include butter and a couple of tablespoons of the warm water. Combine with your hands, slowly including more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to include more water as required. Knead up until dough is smooth and soft, including more flour to the work surface area as required.
Cut off 1/4 of the dough and present to a density of 1/8 inch. Eliminate circles utilizing a glass or a round pastry cutter, conserving the excess dough for your next batch.
Action 6(*) Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a tidy meal towel so pierogi will not dry and repeat with staying dough and filling.(*)