Скачать с ютуб Pierogi for Johnny 🥟 в хорошем качестве

Pierogi for Johnny 🥟

Recipe Ingredients - 480g flour - 2 eggs - 225ml water - 4g salt - 6 potatoes - 200g ricotta - 50g butter - Sour cream - Chives Method 1. Start by taking your potatoes and score a line to just below the skin around the centre of them. 2. Place your potatoes in a large pot of cold water with some salt and put it on a medium-high heat. Once boiling, turn to a simmer. 3. For the dough, place the flour in a bowl and create a well in the centre. Add water, eggs, and salt and bring the dough together working it from the centre out. Once you have a shaggy looking dough, turn from the bowl onto a bench and knead until smooth, this should take 7-10 minutes. 4. Once your dough is smooth, cover it with plastic wrap and place in the fridge to rest for 20-30 minutes. 5. Once your potatoes are completely cooked, drain them and let them steam dry for a couple of minutes. You should then be able to slip the skins off. 6. Push the potatoes through a ricer or mouli (if you don't have either of those, you can mash the potatoes with a masher or a fork). 7. Mix in the ricotta and check for seasoning. Place it in the fridge to cool. 8. Remove the dough from the fridge and on a floured bench, roll your dough out until it's about 2mm thin. 9. Cut circles from the dough with either a glass or cookie cutter. 10. Place about a tablespoon of the potato filling into the centre of the dough circles and bring together - make sure you seal the well all the way around the edge. 11. Once you have made all your pierogies, cook them in boiling salted water by placing them in batches of 5-6. Once they float to the top, leave them to cook for 1 more minute, remove and place on a wire rack to cool. 12. To serve, pan fry the pierogies with a little bit of butter and garnish with some sour cream and chives. Enjoy!