Pierogi are a traditional Polish dish. Even if you don’t enjoy it every day, it’s sure to be on your table at Christmas. Fancy making homemade dumplings this year? If you have no experience in this area, use a proven recipe. Sister Anastazja’s dumpling dough will not disappoint you – it will be compact, elastic, and at the same time soft, melting in your mouth..
Ingredients:
- 500 g of wheat flour,
- egg,
- 2 tablespoons of olive oil,
- 1/2 teaspoon of salt,
- about 250 ml of lukewarm water.
How to do it:
Sift the flour through a sieve. Add egg, olive oil and salt to it. Knead the dough with your hands, gradually adding water until you obtain a uniform, soft and shiny mass. Divide it into 2-3 portions and leave it covered (to prevent the dough from drying out) for about half an hour. During this time, the starch contained in the flour will dissolve, making the dough more compact.
Prepare any filling for dumplings, e.g. cabbage with mushrooms. Roll out a portion of the dough on a floured board into a fairly thin cake. Cut discs out of it with a glass. Knead the rest of the dough – then you will roll it out again. Place a small portion of filling on each dough disc. Fold the disc in half and seal the edges tightly (e.g. by pressing them with a fork). Prepare dumplings from the whole dough in this way.
Throw the finished dumplings into boiling, salted water in batches. Stir the water gently with a wooden spoon to prevent the dumplings from sticking to the bottom of the pot. Cook covered over low heat. When the dumplings float to the surface, uncover the pot and cook for another 3 minutes. Remove the dumplings from the pot with a slotted spoon (you can drain the last batch in a colander).
Source: Terazgotuje.pl, Siostra-anastazja.pl
See also:
A simple recipe for soft gingerbread. Children and adults love them
The cake is filled to the brim with dried fruit. Make a Prince’s Cake for Christmas
Traditional Zamość herring. Minimum number of ingredients, maximum taste
