×
8 Steps

Pierogi ruskie20 pierogi

  1. Dough · Step 1 of 2

    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.

    smooth and soft, like an earlobe

  2. Dough · Step 2 of 2

    Wrap and rest at room temperature.

  3. Filling · Step 1 of 3

    Boil 300 g floury potatoes, peeled in salted water until tender, drain and let steam dry.

    a knife slides in without resistance

  4. Filling · Step 2 of 3

    Fry 150 g onions, finely diced in 30 g butter over medium heat, about 150 °C, until golden. Keep half for serving.

    150 °C

  5. Filling · Step 3 of 3

    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.

  6. Shape and Cook · Step 1 of 3

    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.

  7. Shape and Cook · Step 2 of 3

    Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float.

    they float, then 2 minutes more

  8. Shape and Cook · Step 3 of 3

    Serve with the rest of the onions and their butter.