ReceptnaptárPierogi with potato and curd cheese filling
Pierogi ruskie are the best-known filled dumplings of Polish cuisine, and their name refers not to Russia but to the historic Ruthenian lands. The filling is potato, curd cheese and fried onion, and more onion and sour cream go on top. They are loved on weekdays and feast days alike, and it is worth making plenty at once.
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Ingredients
Method
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- Sift the flour and salt into a bowl and make a well in the middle.
- Crack in the egg, add the lukewarm water and knead thoroughly until you have a smooth, elastic, non-sticky dough - about 8-10 minutes by hand.
- Wrap the dough in cling film and rest it for 20 minutes at room temperature.
- While the dough rests, make the filling: finely chop half the onion and fry it in 2 tbsp of butter over medium heat until golden.
- Mix the fried onion with the mashed potato and crumbled curd cheese, season with salt and pepper and combine well.
- Roll the rested dough out on a floured surface to about 2-3 mm thick and cut out 7-8 cm circles with a glass or cutter.
- Put a teaspoon of filling in the middle of each circle, fold in half and press the edges firmly together with your fingers so they don't open while cooking.
- Bring a large pot of salted water to the boil (high heat) and add the pierogi a few at a time, stirring gently so they don't stick to the bottom.
- When they float to the surface, cook them for another 2-3 minutes, then lift them out with a slotted spoon.
- Fry the rest of the onion in butter, pour it over the cooked pierogi and serve with sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Knead the dough for 8-10 minutes, because that makes it elastic so it does not tear while cooking.
- Do not fill the dough with hot filling; let it cool a little, because warm potato softens the dough.
- Press the edges together thoroughly, because a small gap will open up during cooking.
Frequently asked questions
Can they be frozen?
Yes, freeze them raw on a tray and store them in a bag. Put them into boiling water straight from frozen and allow a few minutes more.
Can they be fried after boiling?
Yes, fry the boiled pierogi in butter until golden. The next day this is how they taste best, with crisp edges and a creamy inside.
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- Spiced tripe soup (flaki)
- Silesian dumplings with stew gravy and cucumber salad
- Sauerkraut soup with mushrooms and dill (kapuśniak)
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