LENIWE PIEROGIE (POLAND)


  • 500 g (1,1 LBS) potatoes, boiled and mashed
  • 200 g (0,44 LBS) white cheese, grated
  • 1 egg
  • 2 tablespoons of flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 2 spoonful butter
  • 2 tablespoons of granulated sugar
  • Cinnamon, for garnish


Mix mashed potatoes, grated cheese, egg, flour, salt and pepper in a bowl.

Knead the dough and divide the resulting dough into two.

Shape each piece of dough into a flat ravioli.

Cut the dough using a sharp knife or ravioli cutter to about 0,39 inc. thick.

Add the dumplings to the boiling water and cook for about 3-5 minutes until the dumplings float to the surface.

Remove the cooked manti from the water with a colander and coat them in breadcrumbs.

Melt the butter and mix it with sugar.

Dip the breadcrumbed manti into the butter mixture.

Garnish with cinnamon and serve hot.

ENJOY YOUR MEAL

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