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Dumplings

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2 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Pierogi ruskie

40 pierogi · 4 × 6 in
Dough
500 g plain flour
220 g warm water
1 egg
20 g sunflower oil
5 g fine salt
Filling
600 g floury potatoes, peeled
300 g dry farmer's cheese (twaróg)
300 g onions, finely diced
60 g butter
7 g fine salt
2 g black pepper
Shape and Cook
20 g salt for the pot
forklet.co/r/7hw8UlGz · v1
  1. Dough Mix 500 g plain flour and 5 g fine salt, add 1 egg, 20 g sunflower oil and 220 g warm water, and knead 6 min.
  2. Wrap and rest at room temperature. 30 min
  3. Filling Boil 600 g floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
  4. Fry 300 g onions, finely diced in 60 g butter over medium heat, about 150 °C, until golden. Keep half for serving. 12 min to 15 min
  5. Mash the potatoes with 300 g dry farmer's cheese (twaróg), half the onion, 7 g fine salt and 2 g black pepper. Cool completely. 5 min
  6. Shape and Cook Roll the dough to 2 mm (0.08 in), cut 7 cm (2 ¾ in) rounds, fill each and pinch shut into 40 half moons. 40 min
  7. Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float. 4 min
  8. Serve with the rest of the onions and their butter.
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
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Pork and beef pelmeni

50 dumplings · 4 × 6 in
Filling
600 g Pork shoulder, cold, in 3 cm cubes
400 g Beef chuck, cold, in 3 cm cubes
2 Yellow onions, finely grated
2 cloves Garlic, crushed
18 g Fine sea salt
4 g Black pepper, freshly ground
120 ml Ice water
Dough
600 g All purpose flour
390 ml Warm water
10 g Fine sea salt
forklet.co/r/wm6RDyBX · v1
  1. Filling Chill 600 g Pork shoulder and 400 g Beef chuck in the freezer until firm at the edges, then grind through a 4 mm (⅛ in) plate. 20 min
  2. Grate 2 Yellow onions straight into the meat with 2 cloves Garlic, 18 g Fine sea salt and 4 g Black pepper.
  3. Beat with a wooden spoon, adding 120 ml Ice water in three additions, until the filling turns pale and sticky.
  4. Cover and chill while you make the dough. 30 min
  5. Dough Dissolve 10 g Fine sea salt in 390 ml Warm water. Pour into 600 g All purpose flour and knead until smooth and only slightly tacky. 8 min
  6. Wrap and rest at room temperature. 30 min
  7. Assembly Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.
  8. Fill each round, fold into a half moon, pinch shut and join the corners. Makes 50 dumplings.
  9. Boil in well salted water. Once they float, cook 6 min more.
  • Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
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