Pierogi Ruskie- My favorite winter dumplings

Disclaimer: This is not my recipe all the credit goes to Zuza Zak the recipe is from her Polska cookbook linked: here

Let’s just say I didn’t know my Thursday would turn into me making Pierogis for the first time! I got done with work and realized I had nothing to do till dinner, so I thought why not make Pierogis? I had to like the Polish girl I am. I’ve always wanted to make them and like the Polska, the cookbook said “all you need is a little confidence in the art of folding and preparing the dough” And that’s it! It was so easy and tastes amazing! These are filled with potato, fresh dill, thyme leaves, and caramelized onions

Disclaimer: This is not my recipe all the credit goes to Zuza Zak the recipe is from her Polska cookbook linked: here

Ingredients

• For the Dough
  • 300 g (10 1/2 oz // 2 1/2 oz) plan (all-purpose) flour
  • 2 egg yolks
  • 2 tbsp melted unsalted butter
  • large pinch of salt
  • 100 ml (3 1/2 fl oz // scant 1/2 cup) warm water (from a boiled kettle)
• For the Filling
  • 2 onions
  • 1 tbsp salted butter
  • 150 g (5 oz) Twaróg or other soft cheese
  • 1 potato, peeled, cooked and diced
  • salt and white pepper, to taste

Directions

1. Make the dough by combining the flour with the egg yolks, melted butter, salt and enough of the warm water to bring the mixture together in a medium bowl. Knead the mixture until it is smooth (10 minutes should suffice), adding more water if you need it. Cover with a damp tea towel (dish towel) and allow to rest for 20 minutes.
2. Chop your onions very finely and fry them in butter. Combine the Twaróg (or other soft cheese) with half of the fried onions, diced cooked potato and season to taste with salt and pepper (some cheeses are saltier than others so it’s important to season to taste).
3. Roll out your dough as thinly as possible on a floured surface. Use either pierogi methods of folding (see images below), filling them with the potato and cheese mixture. Have some water on standby to help you seal the edges if the dough is a little bit too dry to stick together.
4. Bring a large pan of salted water to a boil and carefully lower the pierogi into the water (you’ll need to cook these in two batches). As soon as the pierogi float to the top, after about 4-5 minutes, leave them to cook for a further 2-3 minutes. Remove from the pan with a slotted spoon and transfer to a frying pan of buttery onions.
5. Fry the pierogi for a minute or two, making sure they are all covered in the buttery onion mixture. Serve immediately.

• 

•