Easy Ukrainian ravioli filled with potatos and cheese 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.
