Polish pierogi dough recipe (original) Ingredients in this recipe: 3 cups of wheat flour (all-purpose) half a teaspoon of salt 0.75 cup of boiling water 0.25 cup of cold water half a teaspoon of oil takes 30-40 min makes ~30 pierogi
Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt. Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves it's time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men's hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won't adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi. Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.
Ingredients in this recipe: 1 kg of the sauerkraut 2-3 cups of dried mushrooms or much more raw white mushrooms from grocery 2 medium-sized onions oil or butter for frying onion some salt some black pepper 8-10 bay leafs spoonful of breadcrumbs (optional) takes 1 h
Rinse dried mushrooms with cold water and throw into the pot with hot water. Leave for 15-20 minutes. Put the pot on the cooker and cook mushrooms, until become soft. Drain mushrooms off on the colander. Collect water in the second pot. Throw the sauerkraut into water, in which mushrooms were cooked. Cook it, until becomes soft.
In the meantime cut mushrooms carefully into small stripes. Drain the cabbage off on the sieve. You can pour water out. Carefully shred the cabbage into small stripes. Peel two medium-sized onions and cut into small dices. Melt some butter or oil on the frying pan.
Throw onion to hot butter / oil and fry about 5 minutes to achieve delicate browning. Next throw the cabbage and mushrooms. Mix precisely. Add the salt and grinded black pepper to the taste. Add 8-10 bay leafs. Some Poles add a tablespoon of breadcrumbs, but it is not compulsory and I, personally, have never tried it.
Put a lid on the frying pan and stew about 10 minutes. Put the filling to the bowl and let it cool off. The filling is ready to go when cooled but you will need to get rid of bay leafs before folding pierogi or uszka.
Ingredients:
Cabbage - 10 kg 200 grams of salt 250 grams of carrots 15 grams of cumin - can be replaced by fennel seeds 250 grams of apples
Prepare a clean , scalded out stone pot with a capacity of 10 l Peeled from the withered leaves of cabbage cut into halves and shred ( leave some cabbage leaves). Peeled carrots grate on the coarse mesh , apples (do not peel ) cut into eighths Mix the cabbage in a large flat dish with carrots and apples , add salt and cumin - mix thoroughly again
At the bottom of the pot lay some clean cabbage leaves on them gradually pour the cabbage and thoroughly compacted so as to get rid of the air , and that created the juice , the excess sink in the jar ( can be useful when the level of juice after a stormy fermentation has settled, juice keep cool ) Silage does not fill the pot to the brim , the level should reach about 10 cm below the edge of the pot The clear cover with leaves , and arrange them freshly scalded , matched boards and we charge such as jar of water - it's about pressing a whole.
Cover a pot with a clean cloth and leave in temp.18 - 20 degrees C for a period of 3-5 days. At the time a foam , it must be gathered, pierced silage in several places to the bottom outlet in order to facilitate the volatile fermentation products and associated bitter essential oils. This procedure should be repeated several times. At this time, the level of juice falls and then pour the juice which was formed during compaction - if you do not have it , you can add boiled lukewarm salted water (1-2 grams of salt per 1 liter ) After the end of the turbulent surface of silage fermentation gases or put the piece of linen so that the fabric was always wet from the juice Cover with a cloth or foil ( to protect from dust ) and leave in a cool place , protected from mold .
After pickling cabbage in a pot , you can put it, for example to a liter jars, pasteurize at 80 degrees C for 15-20 min . Jars for pasteurization do not turn off until the end , we do it after its removal from the water. Level of insert cabbage should not extend higher than 2 cm from the edge .
The recipe is from Zdzislawa Skrodzkis book Compotes, pickles, jams.
White borscht soup recipe Ingredients in this recipe: Sourdough: half cup of wheat flour peel from one slice of wholemeal bread (not obligatory) 2 cloves of garlic - crushed 1 cup of the water
2 liters of broth made with smoked meats (for example boiled lean smoked bacon or sausage) previously made sourdough 1 bay leave 1 clove of garlic 1 medium carrot 2-3 allspice grains 2 tablespoons of freshly grated horseradish 3 tablespoons of thick sour cream (18% fat) 1 spun of marjoram salt, pepper hard-boiled eggs when ready to be served
Pour wheat flour into a clay or cup pot, add pressed garlic and pour over some warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month.
Add your sourdough to broth made with bacon. Do it up to your taste, so that the acidity is OK for your tongue. Add bay leaf, crushed garlic clove, allspice, horseradish, sliced carrots and diced white sausage. Boil the mixture. Then remove from heat and pour the cream distributed in several spoons of the hot soup. Mix it and season to taste with salt and marjoram.
In the meantime , boil potatoes separately- otherwise , they become hard. Cook until soup goes an intense aroma of meats and herbs. Beetroot serve with slices of sausage and carrots; you can also add hard-boiled egg.
Homemade Polish cake called Skacz Ingredients in this recipe:
(8x8x2 inches / 20x20x5 cm baking pan): 6 eggs pinch of salt 8 tablespoons white fine sugar 200g butter 1/2 cup powdered sugar 2 teaspoons vanilla sugar 5 tablespoons all-purpose flour 5 tablespoons potato flour 1 teaspoon vanilla extract melted chocolate and grated coconut
Remove the butter from the refrigerator and let stand for 30 minutes at room temperature. Preheat the oven to 220 degrees C / 425 degrees F.2. Separate egg yolksfrom egg whites. 3. Whip egg whites with a pinch of salt to stiff. Add white sugar, 1 tablespoon a time,mixing after each addition, until well blended. Set aside. 4. In a large bowl, combine the butter, powdered sugar, vanilla sugar and mix until fluffy.Add egg yolks, one a time, mixing after each addition, until well blended. Add vanilla extract and mix. In a small bowl, combine potato flour and all-purpose flour. Add mixture to egg yolks mixture, 1 teaspoon a time, mixing after each addition, until well blended. 6. Add whipped egg whites into batter and mix gently. 7. Line a baking pan with parchment paper. 8. Put 3 tablespoons of batter in the baking pan. Spread on the bottom. Put in the ovenfor 5 minutes (I leave it for 6.5 minutes until cake is golden brown). Bake on the middle or top rack. . Remove from the oven, Spread the top with 3 tablespoons of mixture and then put the baking pan in the oven for 5- 6.5 minutes. 10. Repeat the process until the bowl is empty. 11. When it is cooled, pour melted chocolate over a cake and sprinkle with coconut.