Quick CardPierogi ruskie
20 pierogi · about 1 kg
Dough
- 250 gplain flour
- 110 gwarm water
- 1egg
- 10 gsunflower oil
- 2.5 gfine salt
Filling
- 300 gfloury potatoes, peeled
- 150 gdry farmer's cheese (twaróg)
- 150 gonions, finely diced
- 30 gbutter
- 3.5 gfine salt
- 1 gblack pepper
- Dough Mix 250 g plain flour and 2.5 g fine salt, add 1 egg, 10 g sunflower oil and 110 g warm water, and knead 6 min.
- Wrap and rest at room temperature. 30 min
- Filling Boil 300 g floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
- Fry 150 g onions, finely diced in 30 g butter over medium heat, about 150 °C, until golden. Keep half for serving. 12 min to 15 min
- Mash the potatoes with 150 g dry farmer's cheese (twaróg), half the onion, 3.5 g fine salt and 1 g black pepper. Cool completely. 5 min
- 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 20 half moons. 40 min
- Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float. 4 min
- Serve with the rest of the onions and their butter.
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
