Poland · Central Europe
Pierogi Ruskie
Potato and curd cheese dumplings with fried onion.
90 min Serves 4 mediumdumplingsvegetarianbatch-cook
Ingredients
- 500g flour
- 1 egg, 250ml warm water
- 600g potatoes
- 250g twarog or ricotta
- 2 onions
- Butter, salt, pepper
Method
- 1
Work flour, egg, water and salt into a soft dough; rest 30 minutes under a bowl.
- 2
Mash the boiled potatoes with the cheese and half the fried onion; season hard.
- 3
Roll the dough thin, cut discs, fill and seal carefully.
- 4
Boil in batches — they are done a minute after they float.
- 5
Serve with the rest of the onion fried in butter.
Budget note
Flour, potato, cheese: a hundred dumplings for under EUR 5.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Milk Bar Handbook
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook