Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1/2 cup mashed potatoes
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Special Equipment Needed:
- Rolling pin
- Mixing bowl
- Frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine flour and salt. Gradually add warm water and mix until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In another bowl, mix mashed potatoes, Parmesan cheese, parsley, and black pepper.
5. Divide the dough into 12 equal pieces and roll each piece into a thin circle.
6. Place a tablespoon of the potato filling in the center of each circle.
7. Fold the dough over the filling and press the edges to seal.
8. Heat vegetable oil in a frying pan over medium-high heat.
9. Fry the ruchanki until golden brown on both sides.
10. Use a slotted spoon to remove the ruchanki from the pan and place them on a paper towel to drain excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 ruchanki
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 18g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cheddar cheese can be used instead of Parmesan cheese.
- Dill or cilantro can be used instead of parsley.
Variations:
- Add chopped onions or garlic to the potato filling for extra flavor.
- Use different types of cheese, such as feta or blue cheese, for a different taste.
- Add cooked bacon or ham to the potato filling for a meaty version.
Tips and Tricks:
- Make sure the dough is rolled thin enough to enclose the filling completely.
- Use a fork to press the edges of the ruchanki together for a better seal.
- Fry the ruchanki in batches to avoid overcrowding the pan.
Storage Instructions:
Store the ruchanki in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the ruchanki in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the ruchanki on a platter and garnish with chopped parsley or dill.
Garnishes:
Chopped parsley, dill, or green onions.
Pairings:
Serve the ruchanki with sour cream or yogurt dip.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the ruchanki are not sealing properly, moisten the edges with a little water.
Food Safety Advice:
- Make sure the potatoes are cooked thoroughly before using them in the filling.
- Use a food thermometer to ensure the ruchanki are cooked to an internal temperature of 165°F.
Food History:
Ruchanki is a traditional Belarusian dish made with potatoes and flour. It is usually served as a snack or appetizer.
Flavor Profiles:
The ruchanki has a crispy exterior and a soft, savory filling with a hint of Parmesan cheese and fresh parsley.
Serving Suggestions:
Serve the ruchanki hot as a snack or appetizer.
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Region: Polish