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- 2016/04/28
- 571
Peirogies
レシピ
材料・調味料
- Peirogi Dough
- Flour (I used whole wheat, but I've used AP before)
- 2 1/4 cup
- Salt
- 1 heaping tsp
- Sour Cream
- 1 cup
- Egg (Whole)
- 1
- Egg (Yolk)
- 1
- Butter
- 2 Tbsp
- Water
- 2 - 4 Tbsp
- Peirogi Filling
- Russet Potatoes
- 2 mashed
- Sharp Cheddar Cheese
- 1 cup shredded
- Bacon
- 1 lb chopped
- Sour Cream
- 1/4 - 1/2 cup
- Jalepenos
- 1 - 2 finely diced
作り方
- 0
- Peirogi Dough
- 1
- In large mixing bowl ( I used electric stand mixer with dough hook ) combine flour and salt. In separate bowl combine sour cream, egg, egg yolk, and butter.
- 2
- With mixer running at low to medium speed, add wet ingredients to dry ingredients. Mix until dough pulls and forms a ball. If dough is too dry add water 1 Tbsp at a time until dough pulls and forms a ball. Give mix a minute or two before adding water and in between Tbsp. You do not want dough to be too sticky.
- 3
- Cover with damp cloth and set aside. Keep covered for a minimum of 30 minutes.
- 4
- Peirogi Filling ( Peirogies can be filled with just about anything you like, but I prefer the traditional and most common, potato, filling. Again you can get creative with the potatoes. Only rule of thumb that I know of with peirogi filling would be a mash or puree. )
- 5
- Cut potatoes into large chunks and boil until extra tender ( about 15 - 20 minutes ). Drain and rinse with cool water.
- 6
- In another large mixing bowl, mash potatoes with sharp cheddar cheese, bacon, sour cream, and jalepenos. This is a rough mix of my versatile signature Sticky Potatoes ( look for recipe to follow in future ).
- 7
- Completed Peirogi
- 8
- Gently knead dough with dry flour like you would for noodles. Fold dough at least 3 times, but be gentle, the softer the better.
- 9
- Roll dough into 1/8 to 1/4 inch sheet. Use round cookie cutter or glass top to cut dough into rounds. ( Bigger the tool, bigger the peirogi. I wouldn't go too much bigger than 2 inches ). Reform dough and repeat until all dough is used.
- 10
- Spoon filling into dough rounds in 1 - 1 1/2 Tbsp portions. Fold dough into half circles and gently press edges to seal. If dough doesn't stick to itself, wet fingertips when doing this. Using a fork, crimp edges around the peirogi.
- 11
- Boil peirogies in large pot until they float ( about 3 - 5 minutes ).
- 12
- Sear peirogies in lightly oiled pan until golden brown ( about 2 - 3 minutes on each side )
- 13
- Any extra, un-cooked, raw peirogies can be frozen on flat surface with wax paper. Once frozen, transfer to a plastic bag or container. When ready to eat, follow cooking instructions above.
- 14
- Makes approximately 20 - 30 peirogies.
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もぐもぐ! (9)
いま人気のレシピと料理写真
