Pierogi Ruskie

Dumplings filled with potato and curd cheese, topped with fried onion.

Ingredients

• 4 cups Flour
• 1¼ cups Warm water
• 1 Egg
• 700 g Potatoes
• 250 g Fresh cottage cheese
• 3 Onions
• 4 tbsp Butter
• 2 tsp Salt
• 1 tsp Black pepper

Method

1. Make the dough — Work the flour, warm water, egg and salt into a soft dough and knead 8 minutes until silky, then rest it covered for 30 minutes.
2. Make the filling — Boil and mash the potatoes, fry one chopped onion in butter, and mix both with the cheese, salt and pepper.
3. Roll and cut — Roll the dough thin and cut 8 cm circles.
4. Fill and seal — Place a spoon of filling in each, fold, and pinch the edges firmly — any gap will burst.
5. Boil — Cook in batches in salted boiling water; they are done about 2 minutes after they float.
6. Finish — Fry the remaining onions in butter until golden.
7. Pierogi are ready — Toss the drained pierogi in the onion butter and serve with sour cream.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)