Pierogi Recipe
It's called Pierogi and it's a type of dumpling, filled with ricotta, very popular in Central and Eastern Europe. It's prepared with potato, flour and egg and then cooked for only 2 or 3 minutes. Try it.
Ingredients
500 g flour
2 tbsp oil
1 egg yolk
250 ml hot water
2 tsp salt
500 g potato
2 tbsp butter
2 onions
250 g ricotta
Preparation
Place the potatoes in a saucepan with water and salt and cook until soft. Drain and mash them while still hot. Set aside to cool.
In a bowl, mix the flour, egg yolk, oil and salt. Gradually add hot water, stirring or kneading until the dough is soft and slightly sticky. Work the dough for another five minutes, cover with plastic wrap and let it rest for 1 hour. Sauté the onion in butter until lightly golden and season with salt.
Crumble the ricotta with your hands and mix with the potatoes and onion. Season with salt, nutmeg, and black pepper to taste, ensuring there are no lumps.
Roll out the dough on a floured surface until it is about 2 mm thick. Cut out discs approximately 10 cm in diameter (or use a glass). Place a generous amount of filling on each disc and seal the edges with your fingers, forming filled pierogi. Arrange them on a floured baking sheet.
Bring a pot of salted water to a boil. Once boiling, carefully add the pierogi, without overlapping. Cook for 2 to 3 minutes, until they rise to the surface. Remove with a slotted spoon and place on a plate.
Serve the pierogi immediately, garnished with chives and diced bacon.
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