PIEROGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots
Provided by Olia Hercules
Categories Lunch, Side dish, Starter
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Number Of Ingredients 12
Steps:
- First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
- To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
- Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
- To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
- Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
- Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
- Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.
- Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
- Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.
Nutrition Facts : Calories 403 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.6 milligram of sodium
PIEROGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots
Provided by Olia Hercules
Categories Lunch, Side dish, Starter
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Number Of Ingredients 12
Steps:
- First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
- To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
- Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
- To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
- Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
- Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
- Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.
- Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
- Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.
Nutrition Facts : Calories 403 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.6 milligram of sodium
UNLEAVENED BREAD FOR COMMUNION RECIPE | ALLRECIPES
From allrecipes.com
UNLEAVENED BREAD RECIPE | ALLRECIPES
From allrecipes.com
UNLEAVENED BREAD RECIPE - THE BIBLICAL NUTRITIONIST
From thebiblicalnutritionist.com
NAAN RECIPE | HOW TO MAKE NAAN BREAD » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
BREAD - WIKIPEDIA
From en.m.wikipedia.org
HOMEMADE MATZO | HOW TO MAKE MATZAH AT HOME - BAKED BREE
From bakedbree.com
PURI RECIPE, HOW TO MAKE POORI BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
HARDTACK RECIPE (SURVIVAL BREAD) - BREAD DAD
From breaddad.com
CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
From canadianliving.com
HARDTACK RECIPE (SURVIVAL BREAD) - BREAD DAD
From breaddad.com
CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
From canadianliving.com
POORI RECIPE | PURI RECIPE (CRISP ... - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
LAURA'S BEST VEGETABLE DISH - RECIPE | COOKS.COM
From cooks.com
GREEK PITA BREAD RECIPE - EASY AND TASTY! - PHILOSOKITCHEN
From philosokitchen.com
FROM SOURDOUGH TO BAGELS: 30 SIMPLE BREAD RECIPES - MSN.COM
From msn.com
ABSOLUTE BEST WAYS TO REHEAT NAAN BREAD - FOODS GUY
From foodsguy.com
HOW TO MAKE BREAD FLOUR: 10 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
15 BEST CHESTNUT RECIPES - THE SPRUCE EATS
From thespruceeats.com
GLUTEN-FREE PIZZA CRUST | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY VEGAN MAYO WITH AQUAFABA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
NO YEAST WHITE BREAD (BREAD WITH BAKING POWDER) - BREAD DAD
From breaddad.com
HOW TO MAKE CLASSIC LATKES: THE EASIEST, SIMPLEST METHOD
From thekitchn.com
EASY VEGAN MAYO WITH AQUAFABA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
NO YEAST WHITE BREAD (BREAD WITH BAKING POWDER) - BREAD DAD
From breaddad.com
HOW TO MAKE CLASSIC LATKES: THE EASIEST, SIMPLEST METHOD ...
From thekitchn.com
HOW TO COOL BREAD: 6 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
QUANTITIES TO SERVE 100 PEOPLE - RECIPE | COOKS.COM
From cooks.com
DANIEL FAST BREAKFAST RECIPES, DANIEL FAST BREAKFAST DISHES
From ultimatedanielfast.com
MAKE CINNAMON SCONES RECIPE FOR AFTERNOON TEA
From thespruceeats.com
THE KETO INDIAN FOOD GUIDE [RECIPES & TIPS FOR DINING OUT]
From ruled.me