Quick CardPierogi ruskie
40 pierogi · about 2.1 kg
Dough
- 4 cupsplain flour
- 8 ozwarm water
- 1egg
- 0.75 ozsunflower oil
- 0.25 ozfine salt
Filling
- 1.32 lbfloury potatoes, peeled
- 10.5 ozdry farmer's cheese (twaróg)
- 10.5 ozonions, finely diced
- 2 ozbutter
- 0.25 ozfine salt
- 0.25 ozblack pepper
- Dough Mix 4 cups plain flour and 0.25 oz fine salt, add 1 egg, 0.75 oz sunflower oil and 8 oz warm water, and knead 6 min.
- Wrap and rest at room temperature. 30 min
- Filling Boil 1.32 lb floury potatoes, peeled in salted water until tender, drain and let steam dry. 20 min to 25 min
- Fry 10.5 oz onions, finely diced in 2 oz butter over medium heat, about 150 °C, until golden. Keep half for serving. 12 min to 15 min
- Mash the potatoes with 10.5 oz dry farmer's cheese (twaróg), half the onion, 0.25 oz fine salt and 0.25 oz 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 0.75 oz 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)
