Due to the fact that I am Polish, I will present you my true POLISH TRADITIONAL dish that are pierogi.
There are many different pierogi: Russian, with cabbage, with mushrooms, with berries and many more. Today I will show you a recipe for meat pierogi with "Ruthenian". The recipe is from my mother who got it from her mother and so on and so forth.
Recipe for pierogi with meat
Components:
(about 50 pieroges come out of the proportions)
Cake:
- 500 g of wheat flour
- 300 ml of strongly warm boiled water
- 2 tablespoons of oil
- salt
Stuffing:
- 500 g of beef
- 1 carrot
- 1 parsley
- 1/4 of celery
- 1 por
- 1/4 of burnt onions
- Italian cabbage leaf
- 2 laurel leaves
- 3 grains of herbal medicine
- 2 grains of black pepper
- 1 roll
- 1 onion
- 1/4 cubes of butter
Now how should we prepare them:
- Put the meat in a pot and pour about 1.5 liters of water. Add the Italian food and cook for 30 minutes.
- Add laurel leaves, allspice, peppercorns and cook for another 30 minutes to the boiling broth.
- Soak the bun in boiled water, you can add a little broth which will increase the taste of stuffing.
- Dice the onion and fry it in golden brown butter.
- Meat, mince and roll onion and add the onion. Stuff the mixture with salt and pepper. Mix everything.
- Now you can go to prepare pierogi. Pour the flour into a bowl, add oil, salt and gradually add the right amount of water to make the ingredients combine. Thicken the dough so that it is smooth and uniform.
- Divide the dough into 2 parts and roll each one thinly to a thin cake (about 2-3 mm thick) and use a glass to cut the circle.
- Put prepared meat stuffing in the middle of each dough cutter. Carefully zlep sides, forming pierogi.
- Boil the water in a pot (salted with an oil spoon).
- Put the pierogi into boiling water. Cook for about 3 minutes after the pierogi. Pull out with a slotted spoon or strainer.
Pierogi filled with meat, necessarily topped with onions glazed in butter.
