Pierogi
Yield: 50-60 pierogi
Ingredients
[A]
- Wheat flour: (100%) 500 g
- Hot water: (50%) 250 g
- Vegetable oil: (6.4%) 32g (4 tablespoons)
- Salt: (0.6%) 3g (½ tablespoon)
[B] Sweet filling
- A few large apples
- Sugar to taste
- Cinnamon as desired
[C] Salty filling
- Twarog (or Cottage cheese): 150 g
- 1 onion
- Boiled mashed potatoes: 250 g
- Butter: 1 tablespoon
- Salt and pepper to taste
Products:
RS201/SB-01
Instructions
Prepare the sweet filling:
Cut the apples into small pieces (the smaller, the easier it will be to seal the dumplings).
Sweeten the apples with sugar and add cinnamon to taste. Mix well.
Prepare the salty filling:
Boil the potatoes until soft, then mash them until smooth.
Chop the onion into small pieces and fry it in butter until golden and slightly browned. Add ¾ of the fried onion and the butter to the mashed potatoes, mixing well. Set aside the remaining fried onion.
Add 150 g of Twarog (or cottage cheese) to the potato mixture and combine thoroughly. Season with salt and pepper to taste.
Prepare the pierogi dough:
1. Combine all the ingredients [A] and knead until smooth. Form the dough into a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
2. Divide the dough into two portions. Cover one portion with a damp cloth or plastic wrap.
3. Lightly flour the sheeter board and the dough. Adjust the dials according to the thickness of the dough for lamination.
4. Gradually roll out the dough, reducing the thickness to about 2 mm. Flip the dough occasionally to prevent sticking, and flour the board and dough as needed.
5. Use a round die cutter to cut thin pieces from the dough (90 mm in diameter).
After cutting, lightly flour each piece to prevent sticking.
6. Place a spoonful of the sweet filling [B] on each dough circle. Carefully seal the edges to prevent the filling from spilling out and decorate the hem of the dumplings.
Cover the prepared pierogi with a damp cloth and space them out to prevent sticking.
7. Fill a pot with water and bring it to a boil. Add the pierogi and cook for 3 to 4 minutes after they float to the surface. (If using a small pot, cook them in batches.)
8. Repeat steps 6 and 7 using the salty filling [C]
9. Transfer the pierogi to serving plates.
Sweet pierogi are best served with a topping of sweetened heavy cream.
Top the salty pierogi with the remaining fried onion. For a richer version, mix the onion with fried bacon.
10.Serve and enjoy.