1
StepPeel and quarter the potatoes and boil in salted water for 20 minutes until a knife slides through. Drain, return to the dry pan for a minute to steam off, then mash smooth with no lumps.
Main Dishes
Pierogi Ruskie
Soft dumplings filled with floury potato, twarog and a lot of fried onion, boiled and then browned in butter. The dough is made with hot water, which makes it stretchy and forgiving to roll thin. A batch of thirty freezes well on a tray before boiling.
80 min
Prep: 60 / Cook: 20
30
servings
Hard
Difficulty
4.4
9 Ratings
Ingredients
For the dough
- 500 g plain flour
- 260 ml hot water
- 2 tbsp sunflower oil
- 1 tsp salt
For the filling
- 700 g floury potato
- 250 g twarog
- 2 pieces onion
- 40 g butter
- 0 black pepper
To serve
- 60 g butter
- 1 piece onion
- 150 ml sour cream
Preparation
7 Steps
2
StepFinely dice two onions and fry in the 40 g of butter over medium-low heat for 12 minutes until deep gold. Mix into the potato with the crumbled twarog, season firmly with salt and pepper and spread out on a plate to cool to room temperature.
3
StepPut the flour and salt in a bowl, pour in the hot water and oil, and stir with a spoon until it comes together. Knead on the work surface for 8 minutes until smooth and elastic, then cover with an upturned bowl and rest 30 minutes.
4
StepRoll out half the dough at a time to 2 mm and cut 8 cm rounds with a glass. Keep the offcuts under the bowl so they do not dry out.
5
StepPlace a heaped teaspoon of filling on each round, fold over and pinch the edge shut from one corner to the other, pushing out any trapped air. Set the finished pierogi on a floured tray without touching.
6
StepBoil a wide pot of salted water. Drop in 8 to 10 pierogi at a time, stir once so they do not stick to the base, and cook for 2 to 3 minutes from the moment they float to the surface.
7
StepLift out with a slotted spoon and drain. Fry the sliced remaining onion in the 60 g of butter until golden, add the drained pierogi in a single layer and brown for 2 minutes a side. Serve with the onion butter spooned over and sour cream alongside.
Chef's Tip
Mash the potatoes while hot and let the filling cool completely before you fill anything, or the steam softens the dough and the seals split in the pot. Press the edges with dry fingers and no water; a floury dough seals better against itself than a damp one.
Comments (5)
the browning in onion butter at the end is not optional, do not skip it
froze half on the tray raw and boiled them a week later, worked perfectly
took me two hours the first time but the second batch was quick
no twarog anywhere near me. is there something closer than ricotta?
dry farmer cheese, or press full-fat cottage cheese in a sieve overnight. ricotta is too wet.
hot water dough is so much easier to roll thin, never going back