![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aryanhwySo, ever since having spent 5 days in Kraków in October and having completely failed to ever eat any pierogis (Russian dumpling) (there was always something better on the menu, such as the most heavenly delicious dish with mushrooms and zucchini that I have ever head), I've been meaning to try making them myself. Tonight, I finally did.
I used this recipe as my guide. I figured I'd shoot for a 6 serving batch, because that's what the dough was geared at. I parboiled half a head of cabbage, coarsely chopped 600 grams of mushrooms (both white button and brown button), and sauted it with two coarsely chopped cloves of garlic, half a coarsely chopped onion, and some salt and pepper. When they'd mostly cooked down, I added a bit of liquid from the still parboiling cabbage. When most of the liquid was cooked off, and the cabbage done, I removed the mushrooms into a bowl, and then cooked the cabbage in butter with some more pepper and another coarsely chopped onion. After it was cooked, mixed it with the mushrooms and put everything in the fridge for a day.
Here's what I found out about the dough - first, make sure that your hole in the flour is big enough for two eggs before you crack the second one in. Otherwise, the second one rolls down the little mound of flour and sits off to the side all by its lonesome. Second, next time I need to roll it much much much thinner. At the thickness I rolled it (which was as thin as I could get it rolling it out on a cookie tray with a thermos, because I still don't have a plastic mat for rolling out dough OR a decent marble (or even wood) rolling pin), we ended up with about 12 dumplings, or two servings, rather than 6. As a result, I have about 10 servings worth of filling left in the fridge. Guess I'll have to make more dumplings soon - either that, or I'll just make a cabbage and mushroom pie.
All in all, they were pretty tasty and it was a pretty successful first try. Maybe next time I'll coordinate the amount of filling and the amount of dough better, and roll it out thinner, but they still turned out pretty tastily.
I used this recipe as my guide. I figured I'd shoot for a 6 serving batch, because that's what the dough was geared at. I parboiled half a head of cabbage, coarsely chopped 600 grams of mushrooms (both white button and brown button), and sauted it with two coarsely chopped cloves of garlic, half a coarsely chopped onion, and some salt and pepper. When they'd mostly cooked down, I added a bit of liquid from the still parboiling cabbage. When most of the liquid was cooked off, and the cabbage done, I removed the mushrooms into a bowl, and then cooked the cabbage in butter with some more pepper and another coarsely chopped onion. After it was cooked, mixed it with the mushrooms and put everything in the fridge for a day.
Here's what I found out about the dough - first, make sure that your hole in the flour is big enough for two eggs before you crack the second one in. Otherwise, the second one rolls down the little mound of flour and sits off to the side all by its lonesome. Second, next time I need to roll it much much much thinner. At the thickness I rolled it (which was as thin as I could get it rolling it out on a cookie tray with a thermos, because I still don't have a plastic mat for rolling out dough OR a decent marble (or even wood) rolling pin), we ended up with about 12 dumplings, or two servings, rather than 6. As a result, I have about 10 servings worth of filling left in the fridge. Guess I'll have to make more dumplings soon - either that, or I'll just make a cabbage and mushroom pie.
All in all, they were pretty tasty and it was a pretty successful first try. Maybe next time I'll coordinate the amount of filling and the amount of dough better, and roll it out thinner, but they still turned out pretty tastily.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-01-12 11:21 pm (UTC)