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Poland, Europe

Pierogi Ruskie

Poland's best-known dumplings: half-moon parcels filled with potato and cheese, then boiled.

ServingsServes 2
Total cooking time1 h 5 min
Resting the dough+ 30 min
DifficultyHard
About servingsFreeze leftover uncooked pierogi spaced apart on a tray, then move them to a bag. They keep for 1 month. Cook them from frozen in boiling water for 2 minutes longer.

Method

  1. Put the flour and salt in a bowl, add the warm water and oil and knead for into a dough as soft and smooth as an earlobe. Cover with cling film and rest for 30 minutes.

    Add in this stepPlain flour 200 gSalt (for the dough) ¼ tspWarm water 110 mlCooking oil 1 tbsp

  2. Peel the potatoes, cut into large chunks and boil in salted water in a 18 cm pot over medium heat for . When a fork slides in easily, drain and mash finely while hot.

    Add in this stepPotatoes (floury) 250 g

    medium heat

  3. Fry the chopped onion in butter over medium-low heat for until light brown. Mix half with the mashed potato, cheese, salt and pepper to make the filling, and keep the other half for the topping.

    Add in this stepButter 25 gOnion 1Twaróg cheese (or drained ricotta or cottage cheese) 125 gSalt (for the filling) ½ tspBlack pepper to taste

    medium-low heat

  4. Roll the dough to 2 mm thick and cut out 7 cm rounds. Put 1 tsp of filling on each, fold into a half-moon and press the edges firmly together with your fingers. You will make 16 in all, which takes about .

  5. Bring a large pot of salted water to a rolling boil over medium-high heat, add the pierogi and cook for 2 more minutes after they float, then lift out. Cook 12 at a time in 2 batch(es), in total. Serve with the reserved fried onion and sour cream.

    Add in this stepSour cream 4 tbsp

    medium-high heat

Cook's tip

If the edges do not stick, dab them with a little water on your finger. After boiling, fry them in butter until golden for a crisp outside.

Cooking it at camp

Make and freeze them at home and they double as ice packs in the cool box. At the campsite, boil them in one pot on the burner, then melt butter in a cast-iron pan and fry them golden on both sides for a great snack by the grill.