{"id":993,"date":"2015-12-31T07:42:34","date_gmt":"2015-12-31T12:42:34","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=993"},"modified":"2015-12-31T07:43:01","modified_gmt":"2015-12-31T12:43:01","slug":"pierogis","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=993","title":{"rendered":"Pierogis"},"content":{"rendered":"<p><strong>Source : <\/strong>http:\/\/www.kingarthurflour.com\/recipes\/homemade-pierogi-recipe<\/p>\n<p><strong>Note :<\/strong><\/p>\n<p><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Yield: 1 to 2 dozen pierogi, depending on size<\/span><\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<div class=\"ingredient-group\" data-serverid=\"IngredientSet\">\n<h4 data-serverid=\"IngredientHeading\">Dough<\/h4>\n<ul data-serverid=\"ingred-parent\">\n<li data-serverid=\"IngredientLine\">2 cups <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-unbleached-all-purpose-flour-5-lb\">King Arthur Unbleached All-Purpose Flour<\/a><\/li>\n<li data-serverid=\"IngredientLine\">1\/2 teaspoon salt<\/li>\n<li data-serverid=\"IngredientLine\">1 large egg<\/li>\n<li data-serverid=\"IngredientLine\">1\/2 cup sour cream<\/li>\n<li data-serverid=\"IngredientLine\">1\/4 cup butter, room temperature<\/li>\n<\/ul>\n<\/div>\n<div class=\"ingredient-group\" data-serverid=\"IngredientSet\">\n<h4 data-serverid=\"IngredientHeading\">Filling<\/h4>\n<ul data-serverid=\"ingred-parent\">\n<li data-serverid=\"IngredientLine\">1 cup warm mashed potatoes<\/li>\n<li data-serverid=\"IngredientLine\">1 cup sharp cheddar cheese, shredded<\/li>\n<\/ul>\n<\/div>\n<div class=\"ingredient-group\" data-serverid=\"IngredientSet\">\n<h4 data-serverid=\"IngredientHeading\">To finish<\/h4>\n<ul data-serverid=\"ingred-parent\">\n<li data-serverid=\"IngredientLine\">1\/4 cup butter<\/li>\n<li data-serverid=\"IngredientLine\">2 large shallots, diced; OR one medium onion, thinly sliced<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n<ol>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">To fill the pierogi: Roll half the dough 1\/8&#8243; thick. Use a 2&#8243; round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they&#8217;re done. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Saut\u00e9 the shallots or onion in the butter i a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments. <\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/www.kingarthurflour.com\/recipes\/homemade-pierogi-recipe Note : Yield: 1 to 2 dozen pierogi, depending on size Ingr\u00e9dients : Dough 2 cups King Arthur Unbleached All-Purpose Flour 1\/2 teaspoon salt 1 large egg 1\/2 cup sour cream 1\/4 cup butter, room temperature Filling &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=993\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-993","post","type-post","status-publish","format-standard","hentry","category-pasta"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=993"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":995,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/993\/revisions\/995"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}