Potato World dish P ot a t o w o r l d Pierogi polskie Pierogi polskie is a Polish dumpling. It is best with Twaróg, a Polish white cheese. If you can’t find a Polish shop nearby, you can replace it with hüttenkäse (cottage cheese). AGENDA 11 – 12 June 2019 Europatat congress Brussels, Belgium www.europatatcongress.eu 6-10 July 2020 EAPR conference Warsaw, Poland www.eapr2020.pl 19 augustus 2020 Potato Demo Day Westmaas, The Netherlands www.aardappeldemodag.nl 24 pieces. A starter for 4 people (or a main dish for 2). Preparation time approx. 50 minutes. • 250 grams of flour • 1 egg • 15 grams of butter at room temperature + a little extra • 75 ml of lukewarm water • 125 grams of cubed bacon • 2 onions finely chopped • 200 grams of Twaróg (Polish cheese from a Polish shop) • 250 grams of floury, boiled potatoes • Flat-leaf parsley • Ground pepper and salt Put the flour in a bowl. Make a well in the centre. Break an egg in the well. Add the butter and a 1/2 teaspoon of salt. Stir the flour, bit by bit, into the egg with 2 fingers. Add the water bit by bit and knead well into a smooth dough that is no longer sticky. Fry the bacon cubes. After 5 minutes, add the chopped onion and fry gently for 10 minutes. Put the Twaróg in a bowl and press fine. Mash the potatoes. Add the mashed potato with half the fried onions and the bacon cubes to the Twaróg. Knead well together. Season well with salt and pepper. Make 24 balls the size of a walnut. Roll out the dough balls to approx. 3 cm. Cut out circles with a large glass. Moisten the edges with water. Place a ball of the filling on top, fold in half and press down the edges. Prepare 24 dumplings in this way and keep them under a damp tea towel. Bring ample water to the boil with plenty of salt. Add the dumplings one by one until the bottom is largely covered. Boil the dumplings until they float to the surface (2 minutes). Remove from the pan with a skimmer and allow to drain. Boil them in batches. Melt a knob of butter in the rest of the fried bacon with onion and serve over the dumplings with some sprigs of flat-leaf parsley. Tip: You can prepare the dumplings a day in advance and warm them when required in the butter with bacon and fried onions. Ingrid van den Arend, Cook it! 21-23 August 2020 Potato Poland Lubków, Poland www.potatopoland.com 27 August 2019 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com 2 - 3 September 2019 PotatoEurope 2019 Villers-St-Christoph, France www.potatoeurope.fr 8-12 November 2020 Sima 2020 Paris, France www.simaonline.com 22- 24 November 2020 Interpom 2020 Kortrijk, Belgium www.interpom.be 6 - 7 Januari 2021 PotatoExpo Grapevine, USA www.potato-expo.com 15-24 Januari 2021 International Grüne Woche Berlin, Germany www.gruenewoche.de 3- 5 Februari 2021 Fruitlogistica Berlin, Germany www.fruitlogistica.com © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer Printing company Quantes, Rijswijk NL Advertising and Subscriptions Jeroen Krabbendam Tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu Subscription rates € 75,00 Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu Website: www.PotatoWorld.eu Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) Zindziwe Janse, MSc (Editor) tel. : +31 (0)70-3589331 E-mail: info@potatoworld.eu 46 Potato World 2020 • number 1 Pagina 45
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