Pierogi Ruskie
Potato and curd cheese dumplings with fried onion.
Pierogi ruskie are the potato and curd cheese dumplings — twaróg mashed with boiled potato and fried onion, sealed in a soft egg dough. They are boiled in batches and are done about a minute after they float. The rest of the fried onion, in butter, goes over the top.
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.
Flour, potato, cheese: a hundred dumplings for under EUR 5.
The Polish pair
- Żurek — The soup these are served after.
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