Pierogi z Truskawkami

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the flour and salt for the dough.

   Ongeveer 1 min

2. 2

   Make a well in the center and add the egg and warm water.

   Ongeveer 1 min

3. 3

   Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

4. 4

   Knead the dough for 5-7 minutes until it is smooth and elastic.

   Ongeveer 7 min

   Tip van de kok: The dough should feel soft but not sticky.

5. 5

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Resting the dough makes it easier to roll out.

6. 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.

   Ongeveer 5 min

   Tip van de kok: The potato starch helps absorb excess moisture from the strawberries during cooking.

7. 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.

   Ongeveer 5 min

8. 8

   Using a round cookie cutter or a glass, cut out circles of dough, about 6-7 cm in diameter.

   Ongeveer 3 min

9. 9

   Place a small amount of strawberry filling in the center of each dough circle.

   Ongeveer 5 min

   Tip van de kok: Do not overfill, or the pierogi will be difficult to seal.

10. 10

    Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal, ensuring no gaps.

    Ongeveer 5 min

    Tip van de kok: You can use a fork to crimp the edges for an extra secure seal and decorative finish.

11. 11

    Repeat with the remaining dough and filling. You can re-roll dough scraps once.

    Ongeveer 5 min

12. 12

    Bring a large pot of salted water to a rolling boil.

    Ongeveer 5 min

13. 13

    Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot.

    Ongeveer 1 min

14. 14

    Cook for 2-3 minutes after they float to the surface, until the dough is tender.

    Ongeveer 3 min

15. 15

    Remove the pierogi with a slotted spoon and drain well.

    Ongeveer 1 min

16. 16

    Serve warm, optionally garnished with sour cream and an extra sprinkle of granulated sugar.