Fine Cooking Magazine - November/December 2020

屈服：产量约40 pierogi

Meat-filled pierogi make a satisfying supper served with a tossed salad. You can simply boil them and serve with melted butter, but these are especially good if you sauté them after boiling, which develops a lovely puffy crispness and golden-brown color.

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1 Tbs. unsalted butter
1个大洋葱，切碎（生产2杯）
2 large cloves garlic, finely chopped
1/2 tsp. dried thyme
1/2 tsp. sweet paprika
1-1/4 lb. ground veal
Kosher salt and freshly ground black pepper, to taste
1/4 cup plain toasted breadcrumbs
6盎司。白色纽扣蘑菇，干净擦拭干净（生产约2杯）
2 Tbs. soy sauce
1 Tbs. fresh dill
1 Tbs. chopped fresh flat-leaf parsley
1食谱波兰饺子面团
1-1/2 Tbs. butter or 3 Tbs. vegetable oil, for sautéing the pierogis (optional)
Sour cream, chopped scallions, and/or melted butter for serving (optional)

Nutritional Sample Size 1 pierogi
Calories (kcal) : 80
Fat Calories (kcal): 20
Fat (g): 2.5
饱和脂肪（G）：1
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 1
Cholesterol (mg): 25
Sodium (mg): 140
Carbohydrates (g): 10
Fiber (g): 0
蛋白质（G）：5

准备

Make the meat filling

In a large sauté pan over medium heat, melt the butter. Add the onion, garlic, thyme, and paprika. Cook until onions are soft, about 2 minutes. Crumble the veal into the pan, breaking up large chunks. Season with salt and pepper. Sauté the mixture until the liquid starts evaporating and the veal loses its pink color, about 10 minutes. Turn the heat to high, and when the meat juices have evaporated, stir in the breadcrumbs. Lower the heat to medium. The mixture will start to brown and may stick slightly to the bottom of the pan. This is essential for flavor; just continue stirring. Add the mushrooms and soy sauce and cook until the mushroom juices have almost completely evaporated, about 3 minutes. Remove the pan from the heat. Stir in the herbs; season with salt and pepper. Set aside to cool while you roll out the pierogi dough.

塑造并填充皮耶罗吉（Pierogi）

用5 QT填充一个大锅。浇水并用高火煮沸。同时，用轻轻的手指捏1吨。一部分面团并将其滚成直径约1-1/2英寸的球。您应该得到36至40个球。用小的滚动销或销钉，将每个球轻轻地滚成一个3至3-1/2英寸的圆圈，在良好的表面上约1/8英寸厚。在工作时，将面团球和圆盘盖住了，以免它们变干。
在填充Pierogi之前，请再次搅拌肉类混合物。将一轮面团放在手掌中，将多余的面粉撒下，然后将一汤匙的馅料倒入面团的中心。将圆圈折成两半以包围填充物。通过将边缘从填充物中拉开并将它们夹在一起来密封码头。为了确保正确的密封，请再次将边缘关闭，从一端到另一端工作。将填充的码头放在面粉的工作表面或烤盘上，并用干毛巾或保鲜膜盖住，直到所有东西都填满。重复剩余的面团和馅料。

煮皮耶罗吉

当水煮沸时，将皮埃吉（Pierogi）批次放入沸水中，偶尔搅拌。当它们漂浮到顶部时，再煮2至4分钟；咬人检查没有白垩线。用蜘蛛或开槽的勺子从水中取出煮熟的皮耶罗吉，然后将其放入碗中。如果您愿意，请立即将它们融化的黄油。
To sauté the pierogi, heat the butter or vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogi and cook until golden brown and puffy on both sides. Season with a little salt and pepper, and serve with sour cream and scallions, if desired.