Steemit Time!!

On Friday we will have the occasion to make our first steemit meetup, an occasion to invite all the steemians who want to come by! In connection with the fact that @Globalschool has a new place in Vienna, and the current group of students is leaving next Wednesday, we came up with the idea to organize the first "multicultural evening" # steemit-austria meetup with the possibility of cooking and eating together, for example homemade pizza or Polish dumplings made by Paulina and Malwina.

Join a nice moment of sharing on a small scale to enjoy discovering the culture, interests, questions and motivation of the steemians.

Polish pierogi have an interesting history because they are Polish but it is called Russians.

Preparing them is very quick and easy. The dough itself consists of water, flour, salt and sometimes eggs. However, stuffing is made of curd, potatoes, salt, pepper and fried onions. The dough is rolled out to a thickness of about 2mm, the stuffing is covered with dough and boiled in water. It is served with fried onions cut into cubes and with cream. Some people like boiled dumplings and then they are fried

Cake Recipe :

• 300 g of wheat flour
• pinch of salt
• 125 ml of boiling water
• 1 egg
• 20 g butter

1. Recipe for stuffing:

• double portion of cake for dumplings
• 500 g of greasy or semi-fatty cheese
• 500 g potatoes
• 2 teaspoons of salt (or to taste)
• 1/2 teaspoon ground herb or black pepper

Preparation :
1.CAKE
Sift flour into a bowl, add salt. Pour the butter into the boiled water and melt, gradually pour into the flour, stirring everything with a spoon, for the time being not exactly yet. Add the egg and combine all the ingredients, knead a smooth dough. Put on topped with flour and knead for 7 - 8 minutes. Wrap in foil and leave for about 30 minutes. Divide the dough into 4 parts and roll out a thin cake (approximately 2-3 mm), filling the dough with flour if necessary.

1. STUFFING :

• Filling: peel potatoes, rinse, put in a pot, add salt, cover with cold water and bring to a boil. Cook under the lid ajar for about half an hour or until tender. Strain it, put it back in the pot and hot it still thoroughly with a mashed potato for a smooth mass without lumps. Potatoes completely cool, evaporate.

• Serve the cheese, crush it with a fork or a cracker (the cheese will not be ground in the food processor because the filling will turn out to be rare). Mix with potatoes, season with salt and pepper. Chop the onion and dabble in butter or lard, add to the filling, mix

• Using a glass, cut the dough rings, apply one full spoonful of stuffing to the center (or as much as it will fit). Fold the cake in half and stick the edges carefully, taking care that the filling does not get into the place of gluing. Finished dumplings put on a table or a counter topped with flour. Cover with a cloth until cooking so that it does not dry.
• In a large pot boil salted water with a spoonful of oil, oil or butter and how it will boil strongly, put the first batch of dumplings (about 15 pieces). After re-boiling, reduce the heat to medium and cook the dumplings until it floats to the surface. After leaving the dumplings, cook them for about 1.5 minutes (pick one dumplings with a slotted spoon and check with your finger if the cake is already soft, the exact cooking time will depend, among other things, on the thickness of the dough and the size of dumplings). Fill the dumplings with a slotted spoon and place on plates.

It seems complicated but it really is very easy. If any of you will be eager to come to us on Friday, you can share ideas about what else you can cook or what you would like to eat: D

Hope you’ll enjoy making or eating them with us =)
Paula