Perohi – How to make Pierogi? There are also 20 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk ravioli varieties, potato ravioli, periogi, perohi, cheese ravioli, piruhi, Polish ravioli, fresh pasta dough, oil ravioli, Pastries

Perohi – Pierogi

Release Date: 26-04-2011
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Piruhi – Peruhi or Pierogy, apart from minor changes, are actually the names of the same recipe in different geographies. Our ravioli dough, Italian ravioli or fresh pasta dough, Polish pierogy dough basically consists of eggs, milk or water and flour.

Piruhi – Peruhi is usually prepared with minced meat, potatoes or cheese. It is served with yoghurt and fried oil, just like ravioli.

fat ravioli

Unlike Peruhi, Pierogy dough can be mixed with cream instead of olive oil to soften the dough. It is served boiled or fried.

It is prepared with salty mortars such as potatoes and cabbage, sweet such as fruit (blueberry, damson) marmalade and served with cream or butter.

Although the recipe seems a bit long, it is prepared in 1 hour in total. This recipe makes almost 50 ravioli.

Finally, you can increase the inner mortar a little more and put 2 teaspoon instead of 1 teaspoons, because the dough is flexible, it lifts.

Love…

Ingredients for Perohi – Pierogi Recipe

1 eggs
1 tablespoon of olive oil
1 water glass milk
2,5 water glass flour
2 tea spoon salt

For internal mortar:

3 medium potatoes
2 tablespoons of cream cheese
Salt
Black pepper

For the sauce:

4-5 tablespoons of butter
Cinnamon
dried or fresh basil

Internal fee:

1- Boil the potatoes for the stuffing.
2- Take the boiled potatoes on a plate. Add salt, pepper and cream cheese and puree.

How to Make Perohi – Pierogi Recipe?

1- Pour 2,5 water glasses of flour into a deep bowl and make a hole in the middle.
2- Pour the milk and salt into the middle of the flour, break the egg and mix with a wooden spoon until the dough comes together.
3- Sprinkle flour on the kitchen counter and take the sticky dough on the counter.
4- While collecting the dough in one hand, scrape the dough sticking to the counter with the knife in the other.
5- Follow the same process until the dough is collected.
6- Divide the collected dough into 4 equal parts. Take the 3 parts into the bowl you kneaded and cover it.
7- Roll out the meringue you separated as thinly as possible on the floured counter with the help of a rolling pin.
8- Flour the rim of the tea glass, cut circles from the dough you opened. Put 1-2 teaspoons of potato paste in the middle of each circle and fold it in half.
9- Shape the edges with a fork and place them on the floured tray or plate.

Cooking:

1- Put 2 liters of water in a large and deep pot and bring it to a boil. Add 1 tablespoon of olive oil in it.
2- Throw the ravioli with potatoes you prepared into the boiling water and cook for 10 minutes, stirring occasionally.
3- Take the cooked ravioli on a serving plate.
4- Melt the butter in a sauce pan, add the cinnamon and basil and mix it 1-2 times. Pour over hot ravioli and serve.

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"Perohi – Pierogi20 comments for ”

  • March 31, 2014 at 18:32
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    This is a Cypriot dish. Of course, the presentation and preparation of ravioli is different for each country and region. But we call it pirohu. Only curd (nor in the name of Cyprus) and mint are put in it. Grated halloumi is preferred for the top. We do not add milk to the dough..

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  • Oct. 31, 2012 at 21:02 PM
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    I WAS A STUDENT IN POLAND, I Bought it ready-made, it's sold like ravioli in our market, it's very cheap here, but I didn't know how many minutes to cook :) it says 10 minutes, but I think it takes 10 minutes to help. Meanwhile, THIS MEAL IS INCREDIBLY FAMOUS HERE.

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  • on May 04, 2012 at 15:00
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    2 friends wrote the Circassian name of this dish, but the Circassians were divided into tribes. My mother is different from my Circassian father and my other is from my Circassian mother. This dish is called metez on my father's side, gabin. but the way it is twisted is a little different for us, but I think every kind of it is very delicious :)))

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  • On December 29, 2011 at 18:41
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    I just made it and now I'm eating it. I used a water glass instead of a tea glass, I had huge ravioli :D very enjoyable. good health to your hands.

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  • Oct. 25, 2011 at 01:32 PM
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    Vareniki from this Ukrainian cuisine. There is also the one made with cherries. It is terribly delicious. I have a Ukrainian wife because of this dish. :))

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  • on August 20, 2011 at 16:42
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    I want to cook this dinner for the evening, but is it too much for 2 people? should i change the dimensions?

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  • On June 18, 2011 at 15:38 PM
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    After reading this very delicious recipe, I made it without waiting a moment.

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  • on May 01, 2011 at 17:05
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    I agree with Ms. Burcu, Circassians say Haluj and I ate the fried onion in it, it was great. The dough I ate had flour, water, salt, no milk, no eggs. I would definitely recommend that you try it.

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  • On April 28, 2011 at 10:32 PM
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    Hello,

    It looks exquisite. I apologize in advance if it's an ignorant question since it's not even a month since we got married =))

    Is it a meal that we can prepare beforehand, freeze and stock up for our guests?

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    • On April 30, 2011 at 22:55 PM
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      Hello Tuba, I threw 1 portion in the freeze-thawed freezer, I'll write how it is when it's cooked. love.

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      • on May 13, 2011 at 08:06
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        I will be eagerly waiting. I hosted my first dinner guests yesterday and it was perfect thanks to you.

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  • On April 27, 2011 at 14:34 PM
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    thank you nilay hnm i will try it as soon as possible :) :) :)

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  • On April 27, 2011 at 12:35 PM
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    Hmmm, it looks very nice anyway, I don't like meat ravioli, I prefer it with potatoes.

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  • On April 26, 2011 at 15:14 PM
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    I'm Zeynep.. I thought it was very delicious.

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  • On April 26, 2011 at 13:06 PM
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    I'm in love with your recipe.
    You give such beautiful detailed recipes that they are all very nice, and I will try your current recipe at the first opportunity.
    I wish you continued success :)

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    • On April 30, 2011 at 22:58 PM
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      Thank you very much, I hope it will be useful. Love :)

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  • On April 26, 2011 at 11:39 PM
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    This dish is called Haluj in us Circassians, and it is delicious.

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  • On April 26, 2011 at 11:32 PM
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    It has been a detailed recipe, I am sure it is as delicious as the pictures reflect. I'll try on Sunday.

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  • On April 26, 2011 at 11:30 PM
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    Looks exquisite, good luck to your hands.

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