Quick CardPierogi ruskie
40 pierogi · about 2.1 kg
Dough
- 500 gplain flour
- 220 gwarm water
- 1egg
- 20 gsunflower oil
- 5 gfine salt
Filling
- 600 gfloury potatoes, peeled
- 300 gdry farmer's cheese (twaróg)
- 300 gonions, finely diced
- 60 gbutter
- 7 gfine salt
- 2 gblack pepper
- 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.
- Wrap and rest at room temperature. 30 min
- Filling Boil 600 g floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
- 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
- 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
- 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
- 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)
