How to make ruskie pierogi

Some people in Poland can’t imagine Polish cuisine without traditional and well-known pierogi. Today we want to show you how to prepare the most famous potato-cheese pierogi also known as ruskie pierogi. 

Ingredients:

Dough:

ü  2 to 3 cups all-purpose flour

ü  1 large egg (room-temperature)

ü  ½ teaspoon salt

ü  1 cup water (lukewarm)

Potato-Cheese Filling:

ü  ½ kg large potatoes, (scrubbed and boiled in their jackets)

ü  1 large white onion (finely chopped and sauteed in 1 tablespoon butter)

ü  300 g twaróg - dry curd cheese or farmer's cheese (room-temperature)

ü  Optional: salt and freshly ground black pepper to taste

How to Make It

1. While the potatoes are cooking, heat the oil and butter in a large frying pan. Cook chopped onion over a low heat for about 10 minutes or until completely soft and slightly caramelised. Leave to cool slightly.

2. Peel potatoes and mash them gently, mix with sauteed onion and add twaróg (curd cheese or farmer's cheese). Mash together. Season with salt and pepper to taste and set aside.

3. Place 2 – 3 cups flour in a large bowl or on a work surface and make a well in the center and add the beaten egg into it, add the salt and a little lukewarm water at a time.

4. Use your hands to bring the dough together into a ball , kneading well and adding more flour or water as necessary. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.

5. On a floured work surface, roll the dough out thinly and cut little circles using a biscuit cutter or a glass.

6. Place a small spoonful of the mashed potato filling into the center of each round. 

7.  Moisten the edges with water, fold over, and press together with your fingers or a fork to seal. Repeat procedure with the remaining dough.

8. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel.

9. Bring a large, low saucepan of salted water to boil. Carefully drop in the pierogi about six to eight at a time. When the pierogi rise to the surface, continue to simmer a few minutes more (about 2 – 3 minutes).

10. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a serving platter.

11. You can serve the pierogi boiled, as they are, or serve them warm with caramelised onions or skwarki (pork cracklings) or fried bacon pieces, and a dollop of sour cream. You can also gently fry the boiled pierogi in a frying pan with a little vegetable oil or butter so that they pick up a little golden colour.

Smacznego J that means Enjoy your meal J

Julia and Ola