Chinsinsi cha mbatata ya Piyogi ya Piesgi (Russo ya Pierogi)

Chombochi cha pierogi cha mbatata kapena pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh) chimachokera kwa chef chef Marek (Mark) Widomski, woyambitsa, ndi mkulu wa bungwe la Culinary Institute ku Cracow, Poland.

Pierogi ruskie ndi amodzi mwa mitundu yotchuka kwambiri ya zipinda za Polish. Mosiyana ndi zomwe anthu ambiri amakhulupirira, izo sizikutanthauza "pierogi ya Russia". Izi zikutanthauza pierogi ya Rutheni kapena Rusyn.

Anthu a ku Rutheni kapena a Rusyns amadziwikanso kuti Carpatho-Rusyns ndipo amadziwika ndi anthu a m'mapiri a kumpoto kwa Carpathian kumadzulo kwa Ukraine, kum'maŵa kwa Slovakia, ndi kumwera kwa Poland. Mbali iyi imadziwika kuti Galicia mu Chingerezi (Galicja mu Polish, Halic ku Slovak ndi Halchyna mu Chiyukireniya).

Mkulu Mark ndi antchito ake amapereka maphunziro m'zinthu zonse kuchokera ku chakudya chambiri kuti azidyera zakudya zokoma, kuwapatsa zosowa zawo, mu Polish, English, ndi zinenero zina. Pofuna zotsatira zabwino, musamaphatikizepo mbatata, gwiritsani ntchito mphanda kapena chopukusira, malinga ndi chef Mark.

Ngati simungapeze tchizi tawuma, mungathe kupanga mchizi wa mlimi wanu kuyambira pachiyambi.

Chimene Mufuna

• Mtanda:
• Makapu 2 mpaka 2 1/2
• ufa wokhala ndi cholinga chonse
• Dzira lalikulu (kutentha kwa chipinda)
• Supuni 1 ya mchere
• 1 chikho madzi (ofunda)
• Mbatata-Tchizi Kumadza:
• 2 mapaundi mbatata, (amawotcha ndi owiritsa m'mabotolo awo)
• Supuni 2 anyezi sauteed (finely minced ndi supuni 1 batala)
• 8 ma ounces owuma owuma kapena tchizi cha mlimi (kutentha kwa chipinda kapena ricotta)
• Zosankha: Mchere kuti ulawe
• Zosankha: Pepper kulawa

Momwe Mungapangire Izo

1. Pezani mbatata ndi mphanda zisakanikizidwe kapena mpunga (zisamaphatikizepo), ndi kusakaniza ndi tchizi ndi tizilombo. Pofuna zotsatira zabwino, malinga ndi mkulu wolemba Mark, zigawo zina za mbatata zonse ziyenera kukhala. Nyengo kuti mulawe ndi kuika pambali.
2. Ikani makapu awiri mu ufa waukulu kapena pantchito ndikupanga chitsime pakati.
3. Dulani dzira mmenemo, onjezerani mchere ndi madzi ofunda ofunda pa nthawi.
4. Bweretsani mtanda pamodzi, ndikuwombera bwino ndikuwonjezera ufa wambiri kapena madzi ngati mukufunikira. Gawani mtandawo ndi theka ndikuchiphimba ndi mbale kapena thaulo. Apatseni mphindi 20.

1. Pa ntchito yofiira pamwamba, yekani mtandawo mwakachetechete ndi kudula ndi kuzungulira 2-inchi kapena galasi.
2. Sakani gawo la kudzaza pakati pa bwalo lililonse.
3. Pindani mtanda mu hafu ndi kutsinthana m'mphepete palimodzi. Sonkhanitsani zikopa, phokoso ndi kudzaza. Bwerezani ndi theka la mtanda.
4. Pukuta pepala lophika ndi ufa ndi malo pierogi wodzazidwa pazomwezi. Phimbani ndi thaulo la tiyi.
5. Mubweretse supu yaikulu, yotsika pansi ya mchere wophika. Ikani pierogi pafupi zisanu ndi chimodzi pa nthawi. Bwererani ku chithupsa ndi kuchepetsa kutentha. Pamene pierogi ikukwera pamwamba, pitirizani kuimiranso maminiti pang'ono.
6. Chotsani limodzi ndi supuni yowonongeka ndi kulawa kuti mupereke chopereka. Mukakhutira, chotsani piogi yotsalayo ndi supuni yojambulidwa ku mbale yopangira.
7. Sungani kutenthedwa ndi anyezi okhwimitsa kapena onunkhira (nkhumba zodya nkhumba) kapena zidutswa zophika nyama zoumba, komanso chodula cha kirimu ngati mukufuna.

Malangizo Okhudzana ndi Zakudya (pa kutumikira)
Malori	105
Mafuta Onse	3 g
Mafuta okhuta	1 g
Mafuta Osatchulidwa	1 g
Cholesterol	20 mg
Sodium	273 mg
Zakudya	16 g
Matenda a Zakudya	2 g
Mapuloteni	4 g

(Zomwe timadya pa maphikidwe athu zimagwiritsidwa ntchito pogwiritsa ntchito chida chogwiritsira ntchito ndikuyenera kulingalira kuti chiwerengerocho chimakhala chosiyana.)