PIEROGI RUSKIE

Wintertime is Pierogi time

… When it is cold outside I love to eat Pierogi Ruskie – this delicious mix between noodle and potato! In the original version the stuffing is with cottage cheese. But the german cottage cheese from the supermarkets has no taste at all, so I replaced it with curd cheese. To give the whole meal a fresher twist and to add some vitamins I’m preparing my Pierogi Ruskie rather untraditionally with a juicy, slightly acid vinaigrette from tangerine and tomatoes. Delicious! FOR 4–6PERSONS

VEGETARIAN
INGREDIENTS DOUGH

500g flour
2 eggs (size l)
3 tablespoonful of colza oill
1 teaspoonful of rock salt
150ml warm water
1 teaspoonful of ground galangal

INGREDIENTS STUFFING

500g waxy potatoes
400g curd cheese
2 onions
1,5 teaspoonful of rock salt
1/2 a teaspoonful of chilli oil

INGREDIENTS VINAIGRETTE

1 bunch of parsley, finely chopped
1/2 a bunch of chive, cut in fine rolls
the juice of 1/4 – 1/2 lemon
8 cherry tomatoes, quartered
2 juicy tangerines, chopped
1 clove of garlic
4  tablespoonful of native olive oil
3  tablespoonful of cold water
1/2 a teaspoonful of chilli oil
1 good pinch of rock salt
black pepper

PREPARATION

26 In a bowl mix all the ingredients of the dough and
25 knead by hand for at least 10 minutes.
24 Cover dough with an inverted bowl to let it rest for 1 hour.

23 In a pot bring to boil the potatoes covered with cold water and
22 cook them for about 25 minutes. (Check if they are done with a fork)
21 Drain,
20 quench and
19 peel whilst they are still warm.

18 For the vinaigrette pass the clove of garlic and
17 two cubes taken from one of the onions through a garlic press into a bowl.
16 Mix with all ingredients of the vinaigrette.
15 Add some seasoning. (The vinaigrette should taste slightly acid.)

14 For the filling finely chop the remaining onions and
13 let them soften for 3–5 minutes in a hot pan with 1 tablespoonful of oil. (Don’t allow them to colour!)
12 In a big bowl mash onions and remaining ingredients of the filling by using a masher for potatoes.

11 Roll the dough with a rolling pin until about 1 mm thick.
10 Cut circles of dough with a 8cm cookie cutter.
9 Hold each in the palm of your hand, filling the center of it with a generous teaspoon of the stuffing.
8 Wet your finger and
7 run a little water around the edge of the circle.
6 Carefully fold the round in half, pinching the edges firmly shut to enclose the filling. Be sure the edges are sealed.

5 Bring a pot of salted water to boil and
4 cook in two runs the pierogi 3-5 minutes until they float on top.
3 Drain.

2 Heat a big pan wit some olive oil and
1 (In several runs) fry pierogi from both sides until they are golden.

Ready!

Serve immediately with the vinaigrette.

By | 2016-11-23T12:48:10+00:00 Februar 2nd, 2016|Noodles, Recipes|0 Comments

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