Chibi's Peirogies
Ingredients
5 Potatoes of choice (raw, peeled and diced)
5 Potatoes of choice (raw, peeled and diced)
1 onion (peeled and chopped)
1/2 tblspn butter
1/4 cup milk (of choice)
5 cups flour
3 cups sour cream
1/2 cup shredded cheese
1/2 cup diced ham
1 egg
1/4 cup water
salt/pepper to taste
Directions
Start with the peeled potatoes, get them on the stove and boiling until soft when speared with a fork. Take off stove, drain and mash up to desired texture. Add in diced onion, shredded cheese, 1 cup of sour cream (save the rest), diced ham, milk and salt/pepper to taste (optional: fresh chopped or jar-chopped garlic). Mix well then set aside for later.
For the dough, take 3 of the 5 cups of flour and add the 1 egg, the remaining two cups of sour cream, the 1/4 cup water, pinch of salt and pepper (optional: I like adding parsley and cilantro into the mix along with a dash of onion and garlic powder to give it that sort of kick). Mix well with either your hands coated in flour or with a mixer (I don't own a mixer so everything is done by hands). Make sure to fold well, if the batter is too "moist" add extra flour by the table spoons. The batter should sort of be bread dough consistency.
Coat a cutting board with flour.. add the dough over and roll out to be about 1/8 of a inch. Slowly cut out circles from the batter.. Then refold and roll out the remaining. Keep doing this until you have made circles out of all of the dough. (I do not have cutters or a rolling pin right now so I use my floured hands and a cup..)
Start with the first circle and add just about 1 1/2-2 tablespoons of the potato mixture to one side of the dough, but not at the edge. Fold dough over the potato mixture and pinch seal the edges, set aside. Repeat this with all of the dough and batter, you probably will have left over potatoes to enjoy with something else ^.~.
Now here's the -how to cook the peirogies section..
There is actually three ways to cook a prepared peirogi, depending on the texture you want your dough to be. You can either drop them into boiling water until they rise up to the top and float (I do not generally like boiled peirogis). You could also pan fry them until they're a golden delicious brown (yummy!). Or the last way is to lightly coat with a olive oil and egg mixture, and add to a cookie sheet and bake them at 350 degrees for about 15 minutes. The choice is yours.
1/2 tblspn butter
1/4 cup milk (of choice)
5 cups flour
3 cups sour cream
1/2 cup shredded cheese
1/2 cup diced ham
1 egg
1/4 cup water
salt/pepper to taste
Directions
Start with the peeled potatoes, get them on the stove and boiling until soft when speared with a fork. Take off stove, drain and mash up to desired texture. Add in diced onion, shredded cheese, 1 cup of sour cream (save the rest), diced ham, milk and salt/pepper to taste (optional: fresh chopped or jar-chopped garlic). Mix well then set aside for later.
For the dough, take 3 of the 5 cups of flour and add the 1 egg, the remaining two cups of sour cream, the 1/4 cup water, pinch of salt and pepper (optional: I like adding parsley and cilantro into the mix along with a dash of onion and garlic powder to give it that sort of kick). Mix well with either your hands coated in flour or with a mixer (I don't own a mixer so everything is done by hands). Make sure to fold well, if the batter is too "moist" add extra flour by the table spoons. The batter should sort of be bread dough consistency.
Coat a cutting board with flour.. add the dough over and roll out to be about 1/8 of a inch. Slowly cut out circles from the batter.. Then refold and roll out the remaining. Keep doing this until you have made circles out of all of the dough. (I do not have cutters or a rolling pin right now so I use my floured hands and a cup..)
Start with the first circle and add just about 1 1/2-2 tablespoons of the potato mixture to one side of the dough, but not at the edge. Fold dough over the potato mixture and pinch seal the edges, set aside. Repeat this with all of the dough and batter, you probably will have left over potatoes to enjoy with something else ^.~.
Now here's the -how to cook the peirogies section..
There is actually three ways to cook a prepared peirogi, depending on the texture you want your dough to be. You can either drop them into boiling water until they rise up to the top and float (I do not generally like boiled peirogis). You could also pan fry them until they're a golden delicious brown (yummy!). Or the last way is to lightly coat with a olive oil and egg mixture, and add to a cookie sheet and bake them at 350 degrees for about 15 minutes. The choice is yours.
No comments:
Post a Comment