Cottage Cheese Perogies Recipe (Wrenakje)
Dough:
½ cup of cream
½ cup milk
4 Egg whites
1 teaspoon salt
½ teaspoon cream of tartar
3 cups of flour
FILLING
(We made twice as much in the video, to use the leftover cottage cheese for another recipe)
250 to 300 grams of cottage cheese
2 egg yolks
½ tablespoon of salt
½ tablespoon ground black pepper
First mix the cottage cheese, egg yolk, salt and pepper. Let stand while making the dough.
To make the dough, mix all the ingredients (either by hand or with a mixer) and at the end slowly add the flour. If the dough feels too soft, add a little more flour.
Roll out the dough, either with a KitchenAid mixer accessory, or by hand. Preferably quite thin.
Cut circular shapes from the dough. Fill them with the cottage cheese mixture, and close them. They can be folded in half to make them look like a half moon, or put one part of the dough below and another part on top. It doesn't matter what shape they are. The easiest version are the ones that are circular.
Heat water in a large pot. Add salt. As soon as the water boils, add a few wrenakje and cook for 10 minutes.
If you want to fry them, you can remove and remove excess water so that the oil doesn't splash too much.
They are accompanied with Schmauntfat (cream sauce). You can add tomato juice or jam. It is already a matter of personal preference. If you do not have ham or smoked sausage, it tastes great to accompany them with bacon.
----------
Recipe for schmauntfat:
Heat lard or bacon oil.
Add a little flour and mix well. Add cream, and heat until it boils. At the end, add salt and pepper to taste.
Bon Appetite!
----------
Негізгі бет Тәжірибелік нұсқаулар және стиль Cottage cheese perogies | Mennonite Recipes |
Пікірлер: 1,2 М.