Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 55 pierogi · about 2.1 kg · Metric · front and back, more cards if it runs long

Pierogi Ruskie

55 pierogi · about 2.1 kg · 4 × 6 in
Potato and Cheese Filling
500 g floury potatoes, peeled
300 g large onion, finely chopped
30 ml butter
300 g full-fat twaróg (Polish farmer's cheese)
2.5 ml salt
2.5 ml ground black pepper
salt for the potato water, to taste
Dough
500 g all-purpose flour
2.5 ml salt
250 ml hot water
60 ml canola oil
Shaping, Boiling and Frying
1 onion, chopped
30 ml butter
4 l water for boiling
salt for the water, to taste
forklet.co/r/bPLajHIP?scale=1 · v1
  1. Potato and Cheese Filling Put 500 g floury potatoes in a pot, cover with cold water, add salt for the potato water and bring to a boil. Cook until completely tender. 20 min to 25 min
  2. Drain, return to the pot and mash thoroughly while still hot until there are no lumps at all.
  3. Meanwhile, melt 30 ml butter in a frying pan over medium heat and fry 300 g large onion slowly until soft and golden. 10 min to 15 min
  4. Crush 300 g full-fat twaróg (Polish farmer's cheese) with a fork and mix it into the potatoes with the onion and its butter, 2.5 ml salt and 2.5 ml ground black pepper. Taste and adjust. Leave the filling to cool completely. 30 min
  5. Dough Sift 500 g all-purpose flour and 2.5 ml salt onto the work surface and make a well in the middle.
  6. Pour in 60 ml canola oil and a little of 250 ml hot water. Work it into the flour, adding the rest of the water gradually, and knead until the dough is soft and elastic. 8 min to 10 min
  7. Cover with an upturned bowl and let it relax while you finish the filling. 15 min to 30 min
  8. Shaping, Boiling and Frying Cut the dough into a few pieces, keeping the rest covered, and roll one piece out thinly, about 2 mm (0.08 in). Stamp out rounds with a glass.
  9. Put a spoonful of filling in the middle of each round, fold the dough over into a half moon and press the edges firmly together. Repeat with the remaining dough and filling to make 55 pierogi. 40 min to 1 h
  10. Bring 4 l water for boiling to a boil with salt for the water, then lower the heat to a steady simmer. Drop in five to seven pierogi at a time and cook until they float, then lift out with a slotted spoon. 98 °C · 5 min to 6 min
  11. Melt 30 ml butter in a large frying pan and cook 1 onion until lightly browned. 8 min
  12. Add the boiled pierogi to the pan and fry, turning, until golden in spots. Serve topped with the buttery onion. 5 min to 8 min
Scan for the Full Recipe