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How To Cook Pierogies

28 June 2016
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Hadley Barnes
Hadley Barnes

The pierogies, or dumplings, with tart berries are much sought after in warmer days. If you make efforts to keep frozen cherry at home, you may want to cook pierogies all the year round. When steamed, cherries are still juicy and unharmed.

Ingredients:

Dough Components

  • water - 200 ml;
  • salt - ½ teaspoon;
  • seed oil -1 tablespoon;
  • flour - 350 g.

For Stuffing

  • frozen cherry - 400 g;
  • sugar - 100 g.

For Sauce

  • frozen cherry - 100 g;
  • starch - 1 teaspoon;
  • sugar - 3 tablespoons,

How To Make

Sieve the flour to make it homogenous with the salt right into the bowl. Make a heap.

Make a hole in the center of heap.

Add some water (required volume)in the center of the heap. Add the required volume of oil.

Work your dough until it is smooth and elastic.

Wrap the dough with the kitchen film and leave for 30-40 min to prove.

Roll out your elastic dough on the table slightly powdered with flour into the layer of 2 mm in thickness. Take a glass or any round-shaped mold and cut the circles of 6 cm in diameter.

Place 2-3 cherries and some sugar into the center of each circle.

Pinch the edges.

Make a sauce: mix the cherries, the starch and some sugar in the stewpan, bring it to the boil and cook for 5-7 min on the slow fire.

Boil your pierogies in salted water for 5 to 7 min and serve them with your sauce. Enjoy your meal!

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