Pierogi 波蘭餃子

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First of all, a dough of flour, water, salt and oil is prepared. Wheat flour is added to for an additional dose of fiber, nutrients, and chew.
For recipe, please scroll to the bottom.
首先要弄好一個粉糰,多加些粗麥麵粉,口感會更好啊。

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Let the dough rest for a bit then divide the dough into manageable pieces. Roll each portion out to 2-3mm thickness.
粉糰休息一會就可以把它搓得扁扁的。

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Cut rolled out dough into small circles with a cookie cutter.
用曲奇刀模將麵皮裁成正圓形。

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The leftover dough can be rolled out again and again until all the dough is used up.
裁過的麵皮可以遁環再用啊,多裁一點小圓點吧。

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A standard serving size is about 10 to 12 pierogies.
一個人能吃多少個餃子?大約10至12個吧。

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The filling comprises of mashed potatoes, sautéed onions and mushroom dices, salt, pepper, and butter.
煮好的薯泥要加入炒過的洋䓤和蘑菇才夠香口。

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For each circle of dough (roughly 6 cm across), lay about 2 teaspoons of filling in the center.
要開始包呀包呀包。

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Each batch of dough and filling yields roughly 60 pierogies, depending on the size of your cookie cutter.
今天客人有兩位,至少要弄幾十個才夠飽哩。

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Fold the circles in half with the filling in the center, carefully pinch the edges together. The dough is sticky enough to make this an easy task, but if the edges do not stick, you can draw the rim with a tiny bit of water with your finger to help seal it.
小心把每一個餃子包好。

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Sealed edges.
用指尖按一下就可以把麵皮黏合。

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Lay the pierogies on a lined flat tray.
終於完成工廠女工般的程序。

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If you are going to eat them right away, boil them in hot water until they float to the top. If you want to save some for later, arrange them on a tray, wrap the tray in plastic wrap, and place the tray in the freezer. When the pierogies have frozen entirely, remove from the tray and transfer to a zip-lock bag.
用沸水煮熟,當餃子浮上水面就熟透了。

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If you are not sure the pierogies have cooked through, you can always cut one open to check their doneness.
切開一個看看,已經熟透了,可以上碟啦。

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Serve pierogies with generous sprinkle of crispy bacon bits, sauerkraut, and a big dollop of sour cream.
放一些脆煙肉,酸忌廉和酸椰菜,大功告成,各位大人可以開心享用。

Pierogi dough
3 cups bread flour
1/2 teaspoon salt
3/4 cup boiling water
1/4 cup tepid water
1/2 teaspoon oil

1. Add salt to flour.
2. Pour boiling water over flour. Mix, cover, and let stand for 5 minutes.
3. Add tepid water to dough, mix well until a cohesive ball forms. Let rest for 15 minutes.
4. Add oil to the dough, kneed the dough for 5 to 10 minutes until the dough is smooth.
5. Divide dough up to manageable portion.
6. Roll dough out to 2-3 mm thick.

Pierogi filling
2 cups mashed potato
1/2 cup sautéed chopped onion
1/3 cup sautéed chopped button mushroom
3 tablespoons butter