Amazing Polish Pierogi Tacos Recipes

AMAZING POLISH PIEROGI TACOS

Steps:

• Place the flour in the medium bowl. Add the pinch of salt. Mix with the spoon.
• Place the butter in the dish with boiling water. When the butter is melted, slowly pour the mixture into the bowl with flour. Mix everything with the spoon.
• Add a whisked egg.
• Knead the dough for about 7 minutes with your hands.
• Cover the bowl with the clean cloth or plastic foil and put aside for 30 minutes.
• Prepare your countertop. Wash it with water and soap, dry and sprinkle flour on it.
• Divide the dough ball into 3 pieces. Roll each of them ( the dough pancake should be around 5 mm/0.2 inch thick). If the flour sticks to the rolling pin or the countertop, then sprinkle more flour.
• Cut out the circle/oval shape for your pierogi dough shells. Approximately size of a coffee saucer or 5-6" diameter.
• Boil the water in a big pot. Add a pinch of salt. Put the pierogi dough circles into the boiling water. Do not put too many at the same time because they may stick to each other. After the dough starts floating, boil it for 2 more minutes and take it out with a skimmer.
• Heat the vegetable oil in the frying pan. Fry the dough circles (one side is enough) until it gets golden.
• Set the pierogi dough taco shells aside and pat them with paper towels to absorb some oil.
• While you are waiting for the dough, fry the bacon in a big frying pan until crispy. Set aside on a plate.
• Chop onion into small pieces. Slice kielbasa.
• Scoop out some bacon grease and leave only a little bit for frying onion and kielbasa. Fry on small/medium fire until onion is translucent.
• Fill the pierogi dough taco shells with fried onion and kielbasa, top with crispy bacon, sauerkraut, and sour cream.

HOMEMADE POLISH PIEROGI

Steps:

• In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.