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Pierogi Ruskie

Name: Pierogi Ruskie
Total time: 1h 30m
Yield: 6 servings
Cuisine: Poland
Ingredients: 500g flour, 1 egg, 250ml warm water, pinch salt; 600g floury potatoes, peeled and cubed; 300g twaróg (farmer's cheese) or ricotta; 2 onions, finely diced; 100g butter; Salt, pepper, sour cream to serve

Tender boiled dumplings filled with potato and twaróg cheese, finished in butter with golden onions.

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1h 30m 6 servings Medium

Ingredients

• 500g flour, 1 egg, 250ml warm water, pinch salt
• 600g floury potatoes, peeled and cubed
• 300g twaróg (farmer's cheese) or ricotta
• 2 onions, finely diced
• 100g butter
• Salt, pepper, sour cream to serve

Method

Step 1 of 617%

Knead flour, egg, water and salt into a soft dough; rest 30 minutes covered.

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1
Knead flour, egg, water and salt into a soft dough; rest 30 minutes covered.
2
Boil potatoes until tender; mash with cheese, season well, cool.
3
Roll dough thin, cut 7cm rounds, place a spoon of filling, seal edges firmly.
4
Fry onions in butter until deep golden.
5
Boil pierogi in salted water until they float, plus 2 minutes more.
6
Toss with onion butter; serve with sour cream.