Hello again and welcome back to another weekly cooking for genus hour! For this weeks dish i am going to make pierogi's. Pierogi's are filled dumplings made by wrapping unleavened dough around a savory or sweet filling to then be cooked in boiling water. It sounds almost as good as it taste but we are not here to listen to me talk about its flavor.
Lets review some history on these delicious dumpling's. The original pierogi and where it originated is disputed to this day and difficult to tell. The only thing we know is that the word pierogi first appeared in polish cook books and literature in the late 17th century. Claims of the origins of the dumpling have been made by Poles, Romanians, Russians, Lithuanians, Ukrainians, and Slovaks. Pierogi's are also a culinary link to Pittsburgh introduced to the location by immigrants who came to the area. Now that we know everything their is to know on these dumpling delights lets move on to the recipe. So first things first is to prepare the dough. To make the dough we are going to add salt,flour,half a cup of hot water,and begin to mix the ingredients in a bowl while adding some melted butter. One the ingredients are mixed well we let the mixture sit for 5 to 7 minutes then wrap the top with foil at room temperature for 30 minutes. Next is to prepare the filling with chopped potato's,cold water,and a pinch of salt.While that cooks i added onions to the mixture for the dough and stirred until it were nice and golden . Next once everything is ready i simply laded out the finished wraps and put the filling in. Im afraid i cannot upload a picture of the finish product because i ate them to quickly. so i have found a picture to show you the finished product. Until next time!
1 Comment
Ava Sanders
4/23/2023 01:00:40 pm
That's so cool!
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