All posts tagged: pierogi

Our Eastern Kitchen - Delicious Pierogi with Cottage Cheese - Recipe - Food Photography

Delicious Pierogi with Cottage Cheese

Name and pronunciation: pierogi z serem [pee-yeh-ro-ghi z seh-rem] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form. Description: dumplings with dry cottage cheese Type of cuisine: Polish — This is a true taste of my childhood. My late maternal grandmother made the best pierogi with cheese. This recipe is based on how she made them. — Approximately 40 pieces • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes — Tips: 01With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them. 02Both fresh and fried pierogi with cottage cheese are perfect when served with fried onions or sour cream. — Ingredients: Dough: ✽ one portion of pierogi dough Cottage cheese filling: ✽ 250 g Polish dry cottage cheese  ✽ 250 g potatoes ✽ 1 large onion ✽ 1 teaspoon salt (to taste) ✽ 1 teaspoon freshly ground black pepper (to taste) ✽ 2 teaspoons black seed (Nigella Sativa, to taste) — Method: 01Make a portion of dough and …

Our Eastern Kitchen - Pierogi Dough and Making Technique - Recipe - Food Photography

Pierogi Dough and Making Technique

Name and pronunciation: pierogi [pee-yeh-roh-ghi] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.Description: dumplingsType of cuisine: Eastern European — It is a very basic recipe, but it works every time. I like this dough for its elasticity. It makes making pierogi easier, it does not tear and they do not stick to each other during cooking. — Approximately 40 servings • Preparation time: about 15 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes — Tips: 01Perfect pierogi need a specific filling to dough ratio. This means the dough cannot be too thick. Make sure you roll the dough enough and if it is still too thick, stretch it out a little in your hands before adding the filling. 02Do not forget to add oil to water, it will prevent pierogi from sticking to each other. In fact, when you are placing them in water, try aiming at oil patches. 03Pierogi can be eaten straight after cooking or fried. In my family, we always fry them …