Pierogi (Varenyky) With Potato || Around the World: Ukrainian Dinner on EuroMaidan || Gastrolab

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They say once you try Pierogi (Varenyky) you never eat ravioli again. Pierogi (Varenyky) are made of many (really many) ingredients and in every region people claim their recipe to be the best. Here we suggest you to try pierogi with potato and smoked pancetta.

Pierogi (Varenyky) With Potato And Smoked Pancetta || Around the World: Ukrainian Dinner on EuroMaidan || Gastrolab

Ingredients:

200 g. Flour type 00
2 eggs
Salt
600 g. Potato
300 g. Of guanciale or pancetta (bacon)
2 onion
salt to taste
pepper to taste
4 tablespoon of olive oil
400 g. Creme fraiche
3 onion
Olive oil
50 g. Unsalted butter

Preparation:

Boil potatoes until cooked. Cool and cut into small cubes. Cut bacon into small cubes. Sear until golden crisp, Drain fat and set aside. Combine potatoes and seared bacon, add salt and pepper.

Roll out the dough either 1-1,5 mm. Roll the pasta out into sheets, make a circles using a glass, sprinkled with flour. Using a teaspoon fill the center of half with the filling. Brush around the filling with the water and place the remaining squares on top.

Press down around the seal to push out any air bubbles. Press edges with fork, sprinkled with flour. Cut onion into cubes, sear until golden crisp on fat. Drain, sprinkle with salt.

Cook ravioli in hard boiled, lightly salted water about 2-3 minutes. Remove to a strainer. Add some butter Serve in warm plates with creme fraiche, sprinkle with seared onion, season with freshly ground black pepper.
Serve with butter or creme fraiche, sprinkle with seared onion.

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