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Title: Polish Dumplings Recipe
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Polish Dumplings Recipe

Heat the oil in a large frypan then add the mushrooms and onions. Perfecting the perogie technique takes time and after a while you will develop your own system.

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Once the Pierogi come up reaching the surface of the water boil them for another 2.

Polish dumplings recipe. Take one piece place it on a lightly floured surface and roll into a 25cm thick log. Prepare a large pot of salted water and bring to the boil. Add the dumplings and fry until they turn golden.

Divide the dough into pieces for easier handling. My grandfather is Polish and his mother taught my grandmother how to make these delicious perogies. Serve plain or with butter sour cream bacon etc.

Put heat on medium the water should still bubble but not aggressively while cooking your dumplings. Combine the cheese potatoes mushroom-onion mixture sour cream salt and pepper in a large bowl. Take a large frying pan and add one tablespoon of oil and a good knob of butter.

Instructions With the skins on boil potatoes until tender cool and then peel Bring a large pot of salted water to a boil Mash the potatoes thoroughly or process with a potato ricer. Fry the chopped sweet onions until translucent 4-5 minutes. Flatten slightly and cut diagonally into small pieces 3 to 5cm long.

The recipe has been in the family for generations with a few alterations of course. Mix well and set aside. Throw in the mushrooms and cook for a further couple of minutes.

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