Pierogi Polacchi

Immagine Ricetta

gourmet

Preparation time

Orologio1 ora

Difficulty

OrologioDifficile

Cooking time

Orologio10 minuti

Servings

Porzioni4

Riposo

Orologio30 minuti

I pierogi sono #ravioli tipici della cucina polacca, apprezzati anche in altre regioni dell'Europa centrale e orientale. La loro forma a mezzaluna racchiude una varietà di ripieni, sia dolci che salati. Ecco come preparare i tradizionali pierogi con ripieno di patate e ricotta.

Ingredients

Procedure

  • 0. In a bowl, combine the flour and salt. Add the whole egg, egg yolk, and water. Mix until the dough forms a rough ball. Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
  • 1. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
  • 2. Peel the potatoes, dice them, and boil them in salted water for about 25 minutes, until tender. Drain and mash them in a bowl. Finely chop the onions and sauté them in a pan with melted butter for about 10-12 minutes, until soft and golden. Mix the mashed potatoes with the sautéed onions and ricotta. Season with salt and pepper. Let the filling cool and, if possible, refrigerate for an hour.
  • 3. Take the dough, divide it into 4 pieces, and roll it out with a rolling pin or a pasta machine until it's about 2 mm thick. Using an 8 cm diameter pastry cutter, cut out discs from the dough.
  • 4. Place about 20g of filling in the center of each disc. Fold over into a half-moon shape, pressing the edges firmly to seal. You can use the tines of a fork to ensure a more secure seal.
  • 5. Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5 minutes, until they rise to the surface.
  • 6. Meanwhile, melt the butter in a large skillet. Drain the pierogi and transfer them to the skillet with the melted butter. Sauté for a couple of minutes, adding a little of the cooking water if necessary. Serve the pierogi hot, garnished with sour cream and sprinkled with chopped chives.
  • 7. Pierogi can be stored in the refrigerator for 2 days in an airtight container. They can be frozen before cooking; if so, cook them directly from frozen. If you prefer, you can top the pierogi with onions sautéed in butter instead of sour cream.

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    Creation date Mar 31, 2025

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