Description
In our family, I love dumplings. As we are preparing them with a sweet filling, and salty. Offer to cook a Polish dish - pierogi stuffed with white beans, potatoes, cheese and herbs.
Ingredients
-
Beans
100 g
-
Potatoes
4 piece
-
Cheese
80 g
-
Onion
1 piece
-
Vegetable oil
1.5 Tbsp
-
Thyme
0.5 tsp
-
Oregano
0.5 tsp
-
Black pepper
-
Salt
-
Flour
3 cup
-
Yolk egg
2 piece
-
Butter
1.5 Tbsp
-
Salt
-
Milk
190 ml
-
Onion
1 piece
-
Vegetable oil
3 Tbsp
-
Dill
5 g
-
Sour cream
150 g
-
Salt
Cooking
The prescription products measuring Cup is 240 ml. Soak the beans in water overnight.
The beans are washed, pour water in the ratio 1:5, bring to a boil, lower the fire and cook on slow fire until soft. Drained the excess liquid.
Mash beans into a puree.
Potatoes cleaned, boil until tender, mash into a puree.
To mashed potatoes add cheese, mix.
To the potato-curd, add bean puree, mix again.
Chopped into small cubes onion fry in a pan until soft.
To the stuffing for dumplings add fried onion, salt and ground black pepper to taste, thyme and oregano.
The stuffing mix.
Cook the dough. In a bowl sift flour, add yolks, salt, melted butter.
Then add just the boiled milk, knead the dough. Cover the dough and give it to stand for about 15 minutes, a little kneaded dough.
When making dumplings if necessary, use the flour I used. Take half of the dough, rolled out thinly. Cut with glass or cutting circles.
On each circle, spread the filling, fold in half, paste edges. Of the remaining dough the same sculpt dumplings. I got 68 dumplings.
In a saucepan pour about 2 liters of water, salt to taste, bring to a boil. Lowered into the water dumplings (boil them in a few receptions), from time to time stir. Cook the dumplings for about 8 minutes after they float, remove with a slotted spoon into a bowl. While preparing the dumplings, fry the onions in vegetable oil. Dumplings pour zazharku, sprinkle with chopped dill. Serve dumplings with sour cream. Bon appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.