In the Slavic region of Europe, the cuisine in that area have their own version of dumplings. The dish is called pierogi. Periogi are boiled and consists of different ingredients stuffed inside a pouch made of unleavened dough. This pouch is usually semicircular in shape, although in some regions they are square. Usual common stuffing across cuisines includes cheese, cabbage, meat, and bryndza. This appetizer can also be a dessert, as the dumpling can also have sweet contents, usually fruits like strawberry and peach or prunes. Here is a pieriogi recipe. The ingredients are divided into what goes into the dough and the filling.
- 3 1/2 cups all purpose flour
- 3 large eggs
- 2 tablespoons buttermilk
- 1 1/2 cups water
- 1 tablespoon butter
- salt and pepper
- 3 medium waxy potatoes good for baking
- 3 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1 large onion, minced
- 3 cloves garlic, minced
- 2 cups cabbage, shredded
- 2 tablespoon parmesan cheese, grated
For the dough:
- Mix in a large bowl the following ingredients: flour, 3/4 cup water, eggs, and the buttermilk. Make sure that the mixture is combined well so that the eggs would be fully incorporated into the mixture.
- Slowly pour the remaining water until dough is formed.
- Get the mixture out of the bowl and knead, lift, and stretch until the dough is smooth outside and a little sticky inside.
- When the dough becomes elastic, set aside for 10 minutes, covered in an overturned bowl, then work again until fully kneaded.
- Cover the kneaded mixture covered with a bowl again for 30 minutes.
- While waiting for the dough to rest, proceed to the filling preparation.
For the filling:
- Make the potatoes boil in lightly salted water.
- Once you can comfortably poke a fork into the potatoes.
- Once the potatoes have cooled, drain them and mash them.
- Heat oil and butter in a pan and sauté the onion and garlic until they turn
- Put in the cabbage, lower the heat, and continue sautéing until the cabbage turns a bit brown.
- Add the rest of the ingredients and simmer for 3 more minutes.
- Make balls around 2 inches in diameter out of the dough and flatten with a rolling pin.
- Cover the flattened dough with damp paper towels.
- Once finished flattening all balls, start stuffing the dough by putting a tablespoon full into the center.
- Fold the dough, pinch the ends securely, keeping the filling tucked inside.
- Boil a large pot of water and lower the finished pierogi into the boiling water.
- Boil until the dumplings float to the surface.
- Sauté the dumplings to be them fried.
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