Pierogi Ruskie Potato Cheese Pierogi Recipes

POLISH POTATO & CHEESE PIEROGI "RUSKIE"

Steps:

• Choose one of the dough recipes from here, or follow this basic instruction below.
• Sift the flour onto your work surface, make a well in the flour heap.
• Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.
• Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.
• Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.
• Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.
• Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.
• Salt the pot of water, bring to boil.
• 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.
• Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.
• Add pierogi to the frying pan and fry them until golden.
• Serve on the plate. Top with remaining butter/onion mixture.

POTATO AND CHEESE PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
• To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

RUSKIE PIEROGI (PIEROGI WITH CHEESE & POTATO FILLING)

Steps:

• Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
• Combine flour, salt and butter in food processor.
• In a separate bowl, blend together egg, egg yolk, milk and sour cream.
• Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
• Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
• Cut dough into thirds; roll each section out on floured surface into 12" round.
• Cut each round into 8 (3") circles (using a glass works well).
• Place about 2 tsp filling on each dough circle.
• Moisten outer edges with water and fold dough over to close.
• Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• In large pot, bring salted water to boil.
• Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
• Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.