Pierogi Ruskie
Soft dumplings filled with potato and twarog, boiled and then served under onions fried slowly in butter until sweet. Despite the name they are Polish through and through — 'ruskie' points at Red Ruthenia, not Russia.
Ingredients
- all-purpose flour — 500 g
- hot water — 250 ml
- egg — 1 pc
- salt — 1 tsp
- floury potatoes — 700 g
- twarog or farmer's cheese — 250 g
- onions — 3 pcs
- butter — 80 g
- black pepper — 0.5 tsp
- sour cream, to serve — 200 g
Instructions
- Boil the potatoes until soft, drain well and mash them dry — wet filling tears the dough.
- Fry one finely chopped onion in a knob of the butter until golden, then mix it through the potato with the cheese, salt and pepper. Cool completely.
- Mix the flour and salt, pour in the hot water and the egg, and knead for about 8 minutes until the dough is smooth and elastic. Rest it under a bowl for 30 minutes.
- Roll the dough thin, cut out 8 cm circles, put a walnut of filling on each and pinch the edges firmly shut — any gap will open in the water.
- Boil in batches in well-salted water; they are done about two minutes after they float.
- Slice the remaining onions and fry them slowly in the rest of the butter until deep gold, then spoon over the drained pierogi and serve with sour cream.