'Pierogi or the juvenile diminutive form pierożki, are Polish dumplings of unleavened dough first boiled and then usually baked or fried. They\'re traditionally stuffed with a potato filling, sauerkraut, ground meat or cheese. When stuffed with a potato filling, the Poles call them \"Ruskie pierogi\". When serves as a desert, the dumplings are filled with fruits and/or a quark like cheese called biały ser (litterary \"white cheese), sometimes covered in soured cream. They are absolutely wonderful, and today I\'ll do my take on them. There are three things that make my variation different from the traditional ones. First of all, I will be using some baking powder in the dough. As I mentioned above, the dough is traditionally unleavened, but I\'ve noticed that a little baking powder gives the pierogi a nice texture. Second, the filling will be based on parsnip. Parsnip is not traditionally used in pierogi fillings, but it\'s a very underrated root vegetable with an absolutely wonderful sweet flavor when fried. Third thing I\'ll be doing differently, is not frying the pierogi after boiling them. Usually the savory ones are fried, while the sweet ones are not. I like the texture of boiled pierogi if the dough is well prepared. I like fried ones too. Try both, and follow your tastebuds command. For full recipe, go to: http://www.foodemperor.com/cooking/savory/pierogi https://foodemperor.teetres.com/ To buy overpriced merchandise, go to: http://foodemperor.spreadshirt.pl/'
Tags: Recipe , Food , dumplings , Cooking (Interest) , sauerkraut , food emperor , Pierogi (Dish) , kapusta
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