Pierogi Ruskie
- 1 kg mä…ki najlepiej pã³å‚ na pã³å‚- tortowa i krupczatka
- 1 duå¼a szczypta sã³l
- 10 dkg maså‚a
- 1 szt jajko
- 40 dkg twarã³g trzeba przecisnä…ä‡ przez praskä™ albo zmieliä‡ i doprawiä‡ do smaku
- 1,3 kg ziemniaki trzeba przecisnä…ä‡ przez praskä™ albo zmieliä‡ i doprawiä‡ do smaku
- 2 szt cebula oczywiå›cie przysmaå¼ona
- 1 szczypta pieprz i sã³l
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (14000g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pierogi:
- CIASTO:
- 1 kg maki (najlepiej pół na pół- tortowa i krupczatka - wtedy ciasto jest cudnie mieciutkie)
- duza szczypta soli
- 10 dkg masla
- 1 jajko
- wszystko posiekac nozem, dolewac wrzatek do odp. Konsystencji, dlugo wyrabiac lapkami
- FARSZ:
- 40 dkg twarogu
- 1,3 kg ziemniaków
- 2 cebule, sól, pieprz
- cebulka do tego farszu oczywiscie przysmazona, no ziemniaki i twargó trzeba przecisnac przez praske albo zmielic i doprawic do smaku
Potatoes do the heaviest structural and textural work in this filling, providing the bulk and starch needed to absorb the sharp, lactic acid notes of the twaróg cheese. When combining flour types for the dough, blending a low-protein pastry flour with a higher-protein, coarser milled flour achieves an ideal compromise between elasticity and tenderness. Boiling water added to the dough partially gelatinizes the starches before kneading begins, which improves extensibility and prevents the wrappers from tearing during shaping. Cooking fresh pasta requires watching for visual cues rather than relying on a timer. The moment the dumplings float to the surface of rapidly boiling salted water, steam pressure forces the interior pockets to expand, indicating the dough is cooked through. Transfer them immediately with a slotted spoon to a wide plate to halt the carryover cooking process. Sautéing the onions slowly over medium-low heat caramelizes their natural sugars, producing Maillard compounds that contrast against the clean, dairy-forward profile of the filling. Cool the filling completely before loading the wrappers to prevent steam from weakening the raw dough seams.
