Pierogi ruskie
Pierogi ruskie, from above
VegPoland

Pierogi ruskie

Half moon dumplings of potato and cheese, finished with butter and onions. Poland in a pocket.

90 minTime
26 gProtein each
mildSpice
Poland's favourite dumpling2 chapters · 1 min read

Make it your way

Grandma's wayBoiled, topped with fried onion and sour cream.
The original
766kcalsame
26 gproteinsame
7 gfibresame
90minutessame

Pierogi ruskie.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)3¼ cups
Water1 cup minus 2 tbsp, warm
Cooking oil (vegetable oil)2 tbsp
Saltto taste
Potato4 medium, boiled and mashed
Quark (farmer's cheese, quark, or crumbled fresh chhena)250 g twaróg or crumbled chhena
Onion2 large, chopped
Butter3 tbsp
Black pepperplenty
Sour creamto serve

Method

5 steps
  1. 1Knead flour, warm water, oil and salt into a soft, smooth dough. Cover and rest 30 minutes.
  2. 2Fry the onions in butter until golden. Mix half into the mashed potato with quark, salt and lots of pepper.
  3. 3Roll the dough thin, cut 8 cm circles, fill with a spoonful and pinch the edges firmly into half moons.
  4. 4Boil in batches in salted water until they float, then 2 minutes more.
  5. 5Serve topped with the remaining onions and butter, with sour cream.
Serve it like this

Arrange 8 to 10 pierogi on a warm plate, spoon over golden onions in butter and add a dollop of sour cream.

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Make it a meal

What goes with Pierogi ruskie: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Mizeria15 min
On the side Kopytka45 min
To drink Neer mor8 min
Something sweet Szarlotka90 min
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