Читать книгу Summer Kitchen - Bernhard Long - Страница 96

Ingredients for 12 pieces

1.25 kg floury potatoes

1 tablespoon sunflower oil

120 grams of diced raw ham

3 medium onions

3 tablespoons tomato paste

1 can (580 milliliters) Sauerkraut

Salt and freshly ground pepper

ground cumin

so the. 1 tablespoon sugar

120 grams of flour

120 grams semolina

1 egg (size M)

1 egg yolk (size M)

2 tablespoons milk

1 small bunch of chives

200 grams of sour cream

Flour for the work surface

finished blank parchment paper

The preparation sequence

Peel potatoes, clean water, chop in half and put into boiling salted water so the. Simmer 20 minutes, cooking.

Heat For the filling oil. Ham fry crispy while turning. Peel the onions and chop into small cubes. add onions and tomato paste and stir. express sauerkraut, add to the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut chill.

Drain the potatoes well and press through a potato ricer. Flour, semolina and egg and stir to form a loose dough. Season with salt and pepper. Dough so the. swell 10 minutes.

Divide the dough into 12 equal meals. On a well-floured surface the dough portions into circles (as the. 12 centimeters in diameter) forms a uniform thickness.

Sauerkraut distribute evenly on the circles. Circles half fold to semicircles. gently squeezing the edges with your fingers. Set on 2 lined with finished cut baking paper baking sheets. Egg yolk and milk together and reap pierogi so thin.

Successively in the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 15 minutes. clean chives in water, shake dry and chop into small rings. Cream and chives stir and season with salt and pepper.