Potato and Cheese Pierogi (Ukraińskie, Ruskie)

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Potato and Cheese Pierogi (Ukraińskie, Ruskie)

Name: Potato and Cheese Pierogi (Ukraińskie, Ruskie)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: European, Eastern European
Ingredients: For the Pierogi Dough; 4 cups (500 g) all-purpose flour; 1 cup (8.45 fl oz, 250 ml) hot water; 4 tbsp canola oil; 1/2 tsp salt; For the Potato and Cheese Filling; 10.5oz (300 g) full-fat Polish farmer's cheese (twaróg, ser biały); 1 large onion (300g, 10.5 oz); 2 tbsp butter; 1/2 tsp ground pepper; 1/2 tsp salt; or the Topping/Frying (optional); 1 onion, medium; 2 tbsp butter; sour cream

18 steps

Prep:1hCook:20min

These classic pierogi are everything you want in a dumpling: plump and pleasantly chewy, filled with soft potatoes and farmer’s cheese, nicely flavoured with fried onions and spices. It’s the most popular filling out there – bet you can’t eat just one!

Updated at: Wed, 13 Nov 2024 08:02:20 GMT

Ingredients

10 servings

Pierogi Dough

For the

500gall-purpose flour

1 cupwater

hot

4 Tbspcanola oil

½ tspsalt

Potato and ese Filling

For the Che

10.5 ozPolish farmer's cheese

full-fat, twaróg, ser biały

300gonion

large

2 Tbspbutter

½ tspground pepper

½ tspsalt

topping

or the, frying, optional

1onion

medium

2 Tbspbutter

sour cream

Instructions

Step 1

For the Pierogi Dough

Step 2

Choose one of the dough recipes from here, or follow this basic instruction below.

Step 3

Sift the flour onto your work surface, make a well in the flour heap.

Step 4

Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.

Step 5

Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.

Step 6

For the Potato and Cheese filling

Step 7

Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.

Step 8

Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.

Step 9

Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.

Step 10

Finishing up

Step 11

Place a spoonful of the filling in the middle of each disc. Fold dough over filling. Press the edges together. Continue until out of ingredients.

Step 12

Salt the pot of water, bring to boil.

Step 13

Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.

Step 14

Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.

Step 15

Add pierogi to the frying pan and fry them until golden.

Step 16

Serve on the plate. Top with remaining butter/onion mixture.

Step 17

Notes

Step 18

To pump up the flavours of the filling, fry some chopped onion on butter or lard and add to the potato-cheese mix.