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Ukrainian Pierogi

Growing up, I never ate pierogi even though I’ma quarter percent Ukrainian。正如我之前,我提到Ukrainian heritage有些神秘(即未知)等的乌克兰文化在我的童年没玩过的作用,特别是关于食物。宾夕法尼亚州的荷兰美食,好了,我可以在那里帮助你。

几年前,我的父母给我买了乌克兰食谱and while I made a couple of things from it, I’m not sure why I never attempted pierogi. But with the success of mydumplings around the worldkick that I inaugurated last fall, they seemed like the perfect first item to make in the new year.

Ukrainian Pierogi

如果你缺乏对波兰饺子知识面前的时候,他们基本上填补东欧原籍饺子。他们周围咸味或有时甜馅死面的包装袋进行,然后烧鱼沸水。虽然他们在整个斯拉夫和波罗的海地区的典型,他们在波兰和乌克兰,他们正在考虑国家的菜肴(在乌克兰,他们被称为乌克兰饺子)相当受欢迎。填充选项运行马铃薯(我想说的最常见),以酸菜,地面肉类,奶酪,甚至水果课程特色的一切。

Ukrainian Pierogi

I’ve eaten a lot of pierogi over the past couple of years including everything from Mrs. T’s (okay, I’ve stopped buying them since I know I can do infinitely better) to ones from a local外卖的地方in the Pittsburgh suburbs to pre-made ones I’ve bought from a波兰杂货店in the city’s Strip District (these might be my favorite). In cities like Pittsburgh and Cleveland that became the home to thousands of Eastern European immigrants during the immigration heyday of the 20th century, pierogis are often an item on restaurant menus and in the case of Michael Symon’sLola restaurant, in the most daring of ways.

Ukrainian Pierogi

牛颊肉波兰饺子在劳拉 - AMAZING

通常就是这样在做新的东西the first time, it was not as bad or intimidating as I feared. It’s not a quick cooking endeavor and yet something you can be proud of when finished. Luckily I found agreat recipethat I followed to a T and so with this being my first attempt, I don’t think they came out half bad, in looks or in taste.

Ukrainian Pierogi

The Red Headed Traveler’s observations and suggestions:

  • 启动填充步长的一切,因为一旦马铃薯捣碎和奶酪混合,它需要恢复至室温,然后才能组装波兰饺子了。
  • 食品加工处理机是没有必要使用。您可能需要添加一些额外的水,如果面团制作时,太干(我做了)。
  • 请确保你滚你的面团,以细如你可以把它。我想我做了一个不错的工作,但是,面团肯定是在厚的一侧。我敢肯定,这是一门艺术,一个需要掌握的。
  • Serve along with a copious amount of fried onions and bacon, and butter. Lots of butter (an amount that would make Julia Child herself proud).

Ukrainian Pierogi

Смачного (bon appetit!)

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