The pierogies, typical polish dumplings stuffed with potatoes, can be boiled, baked or steamed, but when cooked in a frying pan the outer mass is extra crisp and contrasts very well with its creamy interior. The filling of potatoes is often accompanied by other ingredients, such as cheese, onions or the traditional sauerkraut. There are unlimited ways to serve pierogies cooked in a frying pan, whether roasted onions are placed on top, or served with sour cream or marinara sauce on one side. The manufacturing process of the pierogies is similar to the ravioli or the Chinese dumplings, but you can save time and effort buying frozen.
Remove the pierogies from the package and them in a bowl of hot water for about 3 minutes, or until thawed. The pasta from the outside must be soft and somewhat swollen. Remove the water and dry a little pierogies with paper towels. A short soaked in lukewarm water makes the pierogies look homemade, which are boiled in water and dried before frying, baking or steaming.
Place a little oil with a high point of smoke on the frying pan, such as olive oil or coconut, which are considered healthy fats. You should not use more than 3 or 4 tablespoons of oil, depending on the size of the skillet, as the oil should not exceed the thickness of the pasta of the pierogies.
Preheat oil over medium-high heat. The oil will be ready to be used when you drop water droplets and quickly evaporate.
Place the pierogies in the frying pan in a single layer, leaving a little space between each one. If the pierogies have a flat side, them first on this side.
Fry the pierogies for about 4 minutes on the first side or until golden and crispy. Turn and fry the second side for another 2 to 3 minutes, or until crispy.
Drain the pierogies by placing them on a plate lined with paper towels, so that this absorbs the surplus oil. Serve immediately.
Advice:
If you have more pierogies than you would enter into a single layer, cook in batches. You may need to add a little more oil and heat it up again before adding the next batch.
You can also fry the pierogies in lard, if you want, but you must control the temperature, as the butter is easily burned.
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