for 4 people
- 2 eggs
- 3 tablespoon melted butter
- 5 tablespoons olive oil
- 2.5 cups of flour
- 3/4 water glass of water
- 1,5 tea spoon salt
For the dough:
- 3 medium boiled potatoes
- 1 sweet spoon salt
- 1,5 tea spoon freshly ground black pepper
- 3 tablespoon olive oil
- 3 tablespoons butter
- 1 tea spoon black pepper
- 1 clove garlic
- 3-4 branch parsley
- 3-4 branch dill
For the above:
You can differentiate your interior materials as you wish. You can fry it in hot oil or you can cook it for about 20 minutes in the form of a pie in a 180 degree oven by pouring olive oil on it.
How is it prepared?
Handle the flour in a bowl. Create a pool in the middle.
Add in the middle of the omelets, melted butter and olive oil.
Add half of the salt and water and gradually start to knead the flour into the middle of the pool.
Obtain a dough with a thick consistency by adding water to the required points.
Then wrap the stretch wrapping that you have obtained in the fridge for about 30 minutes.
Peel the shells of boiled potatoes and place them in a container.
Add the butter, olive oil, salt and spices to it and crush it nicely.
Obtain beads of equal size from the resting dough and lightly flour open.
Then cut the bottom of a tea cup or a medium sized coffee cup to obtain rounds.
Add the potato mortar you have prepared and cover the other side with the mortar.
Cut the dough edges by forking and shape.
Continue this process until the dough and internal mortar have run out.
Add water to a medium size cooker and allow the water to boil.
Salt into boiling water. Throw the prepared pieroge into the water and boil it for 5-8 minutes.
Drain the excess water with the help of the colander and take the bowl.
In a separate pan, melt the butter and add grated garlic, salt and spices.
Glance over the pierogies you gained from light and close. Serve with fine chopped parsley or dill.
If you want, you can serve it with a sauce, fruit or honey prepared from fruits, if you prepare it with a salty sauce, yogurt or a dessert.