Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - 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 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.

For the filling, heat oil. Ham fry crispy under Apply. Peel the onions and chop into small cubes. Add onions and tomato paste and stir. Express sauerkraut, to give the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut refrigerate.

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

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

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

Successively in heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes. Chives in clean water, shake dry and chop into small rings. Mix cream and chives and season with salt and pepper.