DessertBreakfast

Pierogi z Truskawkami

Name: Pierogi z Truskawkami
Prep time: 45 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4人分
Cuisine: polish
Ingredients: 250 g all-purpose flour; 1 個 egg; 100 ml water warm; 0.5 小さじ salt; 300 g strawberry hulled and quartered; 1 大さじ granulated sugar; 1 小さじ potato starch; 2 大さじ sour cream (お好みで); 1 大さじ granulated sugar (お好みで)

These sweet pierogi are filled with fresh strawberries, perfect for a light summer dessert or breakfast. The tender dough encases juicy fruit, creating a delightful and comforting treat. Serve them simply with a sprinkle of sugar or a dollop of sour cream.

Forkinによるオリジナルレシピ

合計時間: 1 時間 25 分
人数: 4
難易度: 普通
1人分: 317 kcal

ベジタリアン

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

dough

250 gall-purpose flour
1 個egg
100 mlwater, warm
0.5 小さじsalt

filling

300 gstrawberry, hulled and quartered
1 大さじgranulated sugar
1 小さじpotato starch

for serving

2 大さじsour cream(お好みで)
1 大さじgranulated sugar(お好みで)

調理器具

slotted spoon · rolling pin · large bowl · large pot · cookie cutter

作り方

手順

1
In a large bowl, combine the flour and salt for the dough.
約1 分
2
Make a well in the center and add the egg and warm water.
約1 分
3
Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.
約2 分
4
Knead the dough for 5-7 minutes until it is smooth and elastic.
約7 分
調理のヒント： The dough should feel soft but not sticky.
5
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.
約30 分
調理のヒント： Resting the dough makes it easier to roll out.
6
While the dough rests, prepare the filling by gently tossing the quartered strawberries with the granulated sugar and potato starch in a medium bowl.
約5 分
調理のヒント： The potato starch helps absorb excess moisture from the strawberries during cooking.
7
Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1-2mm thick.
約5 分
8
Using a round cookie cutter or a glass, cut out circles of dough, about 6-7 cm in diameter.
約3 分
9
Place a small amount of strawberry filling in the center of each dough circle.
約5 分
調理のヒント： Do not overfill, or the pierogi will be difficult to seal.
10
Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal, ensuring no gaps.
約5 分
調理のヒント： You can use a fork to crimp the edges for an extra secure seal and decorative finish.
11
Repeat with the remaining dough and filling. You can re-roll dough scraps once.
約5 分
12
Bring a large pot of salted water to a rolling boil.
約5 分
13
Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot.
約1 分
14
Cook for 2-3 minutes after they float to the surface, until the dough is tender.
約3 分
15
Remove the pierogi with a slotted spoon and drain well.
約1 分
16
Serve warm, optionally garnished with sour cream and an extra sprinkle of granulated sugar.

1人分

栄養情報

72%スコア

カロリー: 317.2kcal
たんぱく質: 8.6g
炭水化物: 62g
脂質: 3.7g
食物繊維: 3.2g
糖類: 11.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover pierogi in an airtight container in the refrigerator.

温め直し

Reheat gently in boiling water for 1-2 minutes, or pan-fry until warm and slightly crispy.