Wannan gwanin dankalin turawa dankalin turawa da ke bishiya ko kuma pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh) daga shugaba Marek (Mark) Widomski, wanda ya kafa, kuma darekta Cibiyar Culinary a Cracow, Poland.
Pierogi ruskie suna daga cikin shahararrun iri iri na harshen Poland. Sabanin abin da mafi yawan mutane suka yi imani, wannan ba ya fassara zuwa "Rasha pierogi". Yana nufin ainihin Ruthenian ko Rusyn pierogi.
Ruthenians ko Rusyns kuma suna da suna Carpatho-Rusyns kuma sun hada da mutanen da ke kusa da Dutsen Carpathian dake yammacin Ukraine, gabashin Slovakia, da kudancin Poland. Wannan yankin kuma ana san shi da Galicia a cikin Turanci (Galicja a Yaren mutanen Poland, Halic a cikin Slovak da Halchyna a Ukrainian).
Chef Mark da ma'aikatansa suna ba da kullun a kowane abu daga abinci mai cin abinci zuwa kayan abinci mai mahimmanci, yana ba da su ga bukatun mutum, a harshen Turanci, Turanci, da sauran harsuna. Don sakamako mafi kyau, kada ku dashi da dankali, yin amfani da cokali mai yatsa, kamar yadda shugaban Mark ya fada.
Idan ba za ka iya samun cakula mai bushe ba, zaka iya so kullun mai noma ya fashe.
Abin da Kayi Bukatar
- Kullu:
- 2 zuwa 2 1/2 kofuna
- dukkanin manufar gari
- 1 babban kwai (dakin-zazzabi)
- 1 teaspoon gishiri
- 1 kofin ruwa (lukewarm)
- Gishiri-Gishiri Ciko:
- 2 pound russet dankali, (scrubbed da Boiled a cikin Jaketansu)
- 2 tablespoons albasa sauteed (finely minced kuma a 1 tablespoon man shanu)
- 8 barci na busassun bushe ko cakuda mai noma (dakin jiki ko ricotta)
- Zaɓin: Gishiri dandana
- Zabin: Pepper dandana
Yadda za a yi shi
- Kwafa dankali da cokali mai yalwa ko shinkafa (kada ku dame), kuma kuyi tare da albasa sauteed da cakuda manomi. Don sakamakon mafi kyau, a cewar shugaban Markus, wasu ƙananan ƙananan dankalin turawa ya kamata su kasance. Sa'a don dandana da ajiyewa.
- Wasa 2 kofuna waɗanda gari a cikin babban kwano ko a kan aiki surface kuma yin rijiyar a tsakiyar.
- Gashi kwai a ciki, ƙara gishiri da ruwa kadan ruwa a lokaci daya.
- Ku kawo kullu tare, ku dafa da kuma kara gari ko ruwa kamar yadda ya cancanta. Raba kullu a rabi kuma ya rufe shi da kwano ko tawul. Bari shi huta minti 20.
- A kan aikin farfajiya, mirgine da kullu a cikin bakin ciki kuma a yanka tare da 2-inch zagaye ko gilashi.
- Cokali wani ɓangare na cikawa a cikin tsakiyar kowane layi.
- Ninka kullu a cikin rabin da tsunkule gefuna tare. Tara rassan, sake rejista kuma cika. Maimaita tare da sauran rabi.
- Yayyafa burodin burodi da gari da kuma sanya jigon gurasa a ciki guda ɗaya. Rufe tare da tawul na shayi.
- Ku kawo babban, sauƙin saucepan na salted ruwa don tafasa. Sauka a cikin kirkira game da shida a lokaci guda. Koma zuwa tafasa kuma rage zafi. Lokacin da pierogi ya tashi zuwa farfajiya, ci gaba da ƙara simintin minti kaɗan.
- Cire daya tare da cokali mai slotted kuma ku ɗanɗani don haɓaka. A lokacin da aka gamsu, cire sauran pierogi tare da cokali mai slotted zuwa mai cin abinci.
- Ku bauta wa dumi tare da albasa caramelized ko skwarki (naman alade) ko kuma naman alade mai naman alade , da kuma dabbar kirim mai tsami, idan an so.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 105 |
| Total Fat | 3 g |
| Fat Fat | 1 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 20 MG |
| Sodium | 273 MG |
| Carbohydrates | 16 g |
| Fiber na abinci | 2 g |
| Protein | 4 g |