Pierogi or Ukrainian ravioli
- 6 years ago
Easy Ukrainian ravioli filled with potatos and cheese
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Pierogi or Ukrainian ravioli
Estilo Sonia Ortiz
A sort of ravioli of Ukrainian origin. I learned this recipe while in Canada, where there is a lot of European influence in their cuisine. Also known as varenky, perogi, perogy, piroghi, or pyrohy.
Ingredients for the pierogi:
3 cups of flour
¼ de teaspoon baking powder
½ teaspoon salt
1 tablespoon vegetable oil
¾ cup lukewarm water
1 egg
1 tablespoon white vinegar
Butter to taste
Ingredients for the filling:
1 tablespoon butter
¼ onion
2 potatoes
½ cup shredded cheddar cheese
Salt to taste
Black ground pepper to taste
Ingredients to serve:
1 ½ cups sour cream
1 onion
Preparation: 60 minutes
Serves: 10 pax
Preparation:
Boil the potatoes, peeled and cut in medium pieces until cooked, approximately 20 minutes. Strain and put the cooked potatoes in a bowl, mash well to puree. Season with salt and pepper, mix and set aside.
To prepare the dough; sift the flour with the baking powder and salt and put in a bowl.
In another bowl, whisk the oil with the lukewarm water, the egg and vinegar to integrate.
Add the liquids a little at a time to the bowl with the dry ingredients, and incorporate with your hands until you obtain a soft non-sticky dough. Cover with a wet rag inside a bowl and let sit for 30 minutes.
To prepare the filling; melt the butter in a pot and cook the chopped onion until soft, add the potato puree and the shreds cheese and mix to integrate.
To caramelize the onion; cut the onion into thin slices, cook the onion slices in a pan with hot oil, stirring frequently until the onion looks golden brown and soft.
To prepare the pierogi; roll out the dough over a lightly floured surface with a rolling pin until it is half a centimeter thick. Cut in circles using a cutter. Fill each dough circle with the potato and cheese mixture, moisten the edges with a brush and fold in half. Seal the edges. You can freeze the pierogi if you want to use them later.
To cook the pierogi; boil a lot of water with a little salt in a pot, add the freshly made or frozen pierogi. Continue boiling 7 to 10 minutes or until the pierogi are cooked and float to the surface. Strain.
Melt butter in a pan and fry the cooked pierogi until they look golden brown.
Serve with sour cream and caramelized onion.
Follow us on Facebook: https://www.facebook.com/youcancookchannel
Follow us on Twitter: https://twitter.com/you_can_cook
Ver video en ESPAÑOL: https://youtu.be/RYRbv6R6Zmo
Music: http://www.andresvil.com/
https://www.youtube.com/user/andresvilsa
Pierogi or Ukrainian ravioli
Estilo Sonia Ortiz
A sort of ravioli of Ukrainian origin. I learned this recipe while in Canada, where there is a lot of European influence in their cuisine. Also known as varenky, perogi, perogy, piroghi, or pyrohy.
Ingredients for the pierogi:
3 cups of flour
¼ de teaspoon baking powder
½ teaspoon salt
1 tablespoon vegetable oil
¾ cup lukewarm water
1 egg
1 tablespoon white vinegar
Butter to taste
Ingredients for the filling:
1 tablespoon butter
¼ onion
2 potatoes
½ cup shredded cheddar cheese
Salt to taste
Black ground pepper to taste
Ingredients to serve:
1 ½ cups sour cream
1 onion
Preparation: 60 minutes
Serves: 10 pax
Preparation:
Boil the potatoes, peeled and cut in medium pieces until cooked, approximately 20 minutes. Strain and put the cooked potatoes in a bowl, mash well to puree. Season with salt and pepper, mix and set aside.
To prepare the dough; sift the flour with the baking powder and salt and put in a bowl.
In another bowl, whisk the oil with the lukewarm water, the egg and vinegar to integrate.
Add the liquids a little at a time to the bowl with the dry ingredients, and incorporate with your hands until you obtain a soft non-sticky dough. Cover with a wet rag inside a bowl and let sit for 30 minutes.
To prepare the filling; melt the butter in a pot and cook the chopped onion until soft, add the potato puree and the shreds cheese and mix to integrate.
To caramelize the onion; cut the onion into thin slices, cook the onion slices in a pan with hot oil, stirring frequently until the onion looks golden brown and soft.
To prepare the pierogi; roll out the dough over a lightly floured surface with a rolling pin until it is half a centimeter thick. Cut in circles using a cutter. Fill each dough circle with the potato and cheese mixture, moisten the edges with a brush and fold in half. Seal the edges. You can freeze the pierogi if you want to use them later.
To cook the pierogi; boil a lot of water with a little salt in a pot, add the freshly made or frozen pierogi. Continue boiling 7 to 10 minutes or until the pierogi are cooked and float to the surface. Strain.
Melt butter in a pan and fry the cooked pierogi until they look golden brown.
Serve with sour cream and caramelized onion.