Pierogi ruskie
These dumplings are very popular in Ukraine and Poland. While this version is filled with potatoes and onions, a wide variety of fillings can be used, from sweet raspberries, strawberries, to hearty mushrooms and cabbage.
Ingredients
- 500 g Wheat flour
- 250 ml Hot water
- 4 tbsp Vegetable Oil (Rapeseed Oil usually)
- ½ tsp Salt
- 300 g Twarog (Polish semi-fat curd)
- 300 g Onions
- 550 g Potatoes (Weight for unpeeled. Peeled are around 10-20% lighter.)
- 2 tbsp Butter
- to taste Pepper
- Salt
Instructions
Add flour, salt, and the oil together with the hot water. Initially mix with a spatula, later when the dough cooled down a bit, use a machine or your hands. Keep dough in fridge for around 1 hour.
Peel the potatoes and cook until soft in salted water. Dry thoroughly and grind to puree. Add salt and pepper and place in refrigerator.
Cut onions in small cubes, and fry in a bit of the butter. Slowly caramelize them.
Mix the onions, potatoes and curd together.
Divide dough in pieces of 250g, and roll out to a thickness of around 1mm. Use a glass with a diameter of 8cm and cut round pancakes.
Give one teaspoon of filling in the center of the pancake. Fold it in the middle and glue the sides, starting from the center, moving outwards to one, and then the other edge.
Place the dumplings in salted, simmering salted water. Once they float, wait 3-4 minutes before taking them out of the water.
An additional step is to fry the cooked pierogi in butter.