Homemade Pierogi Ruskie (Polish Potato and Twaróg Dumplings)
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Source: https://recipheon.com/en/recipes/main-dishes/homemade-pierogi-ruskie-polish-potato-and-twarog-dumplings
About this recipe
Homemade pierogi ruskie have tender dough, creamy potato-twaróg filling, and golden onions—a classic Polish dinner. The recipe makes about 40 pierogi, or 4 hearty servings. Season the filling only after the potatoes have steamed dry, and roll the dough thinly without making it prone to tearing as it cooks. Serve the pierogi immediately with onion, or boil them in batches and pan-fry them later.
Ingredients
Servings: 4
Dough
500 g Polish type 450 or 500 wheat flour (pastry flour or all-purpose flour)
250 ml hot water
1 egg
1 level teaspoon salt
20 g all-purpose flour, for dusting
Filling
800 g potatoes, peeled
250 g part-skim twaróg (Polish farmer’s cheese)
150 g onion, finely chopped
40 g butter, divided between the filling and serving
1 level teaspoon salt, for the filling
1/2 teaspoon freshly ground black pepper
Steps
Cut the potatoes into even pieces, place them in a pot, and cover with cold water. Add 1/2 teaspoon salt, bring to a boil, then cook over medium heat for 15–20 minutes, until a fork slides in without resistance. Drain them thoroughly and let them steam dry for 2 minutes in the hot pot.
Melt 25 g butter in a skillet and cook the onion over low or medium heat for 8–10 minutes, until soft and pale golden without burning. Set aside half for serving.
Press the hot potatoes through a potato ricer or mash them thoroughly. Add the crumbled twaróg, the remaining onion with butter, 1/2 teaspoon salt, and the pepper, then mix into a smooth, thick filling. Set it aside for about 10 minutes, until slightly cooled and easy to shape.
Mix the flour with the salt, add the hot water and egg, then knead for 8–10 minutes until the dough is smooth and elastic. If the dough is sticky, dust it sparingly with the prepared flour. Cover it with a bowl and let rest for 15 minutes to allow the gluten to relax.
Divide the dough into 3 portions and roll each one to about 2 mm thick, dusting the work surface with flour. Cut out 7–8 cm rounds, place about 1 heaping tablespoon of filling on each, fold in half, and firmly seal the edges. Arrange the finished pierogi on a board lightly dusted with flour, without letting them touch.
Bring about 3 liters of water to a boil in a large pot. Add the pierogi in batches, gently stir along the bottom with a spoon to prevent sticking, and cook for 2–3 minutes after they float to the surface. Remove them with a slotted spoon when the dough is soft and springy and the filling is hot.
Transfer the cooked pierogi to plates and drizzle with the remaining melted butter and the reserved onion. Serve immediately.
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