Pierogies
In Poland you can find pirogies with any filling you can dream of. But for sure the most popular one are “Pierogi Ruskie”. They are filled with potatoes, farmers cheese and caramelized onions.
I have been making pierogis and using my dad’s dough recipe for years, and this recipe is very easy and guaranteed failure free every time you make them.
I know, making pirogies seems intimidating, but you will be surprised how easy it is.
Ingredients for the perfect pirogies dough:
500 g all-purpose flour
1 teaspoon salt
280 ml hot water
50 ml melted butter
Filling:
1 big onion, chopped
1 Tbl olive oil
300 g farmer’s cheese
500 g russet potatoes
salt and pepper
Method :
Place flour and salt in a bowl of a standing mixer. With the paddle attachment mix for a few second. Switch to the hook attachment. Pour melted butter, turn the mixer on on low speed. Very slowly pour hot water into the flour and mix for about 4 minutes. Note:* If you don’t have a standing mixer, mix in water with hands and knead the dough for a bout 10 minutes until the dough is no longer sticking to your hands. It’s very important to take time and knead the dough for that time.
Shape the dough in a ball, pout 1 teaspoon of an olive oil on your hands and rub the dough ball. Cover with saran wrap and let rest on the counter for at least 30 minutes, preferably for 2 hours.
In the meantime prepare the filling. Cook potatoes and either mush them with a potato masher or a potato ricer and mix with farmer’s cheese. You can also use cream cheese instead,
in The big skillet add olive oil and chopped onion. Sauté the onion until lightly browned. Add to the potto mixture and season with salt and pepper.
Divide the dough in 4 equal pieces. roll out each piece and with a round cookie cutter (2 1/2” diameter) cut out circles. Place about tablespoon of the filling in the middle of the each circle then fold the circle in half and pinch edges together to close. * Make sure that the filling doesn’t get in between edges, it will not close or it will open while cooking.
Cook in the boiling, salted water. After the pirogies are in the pot (don’t over - crowd the pot ), bring the heat to low-medium, until pirogies start to float on the top, about 4 minutes.
Serve with sautéed onions.
Note: If you would like to store them, place pirogies (uncooked) on the baking sheet in a single layer and place them in a freezer. After couple of hours remove them from the baking sheet and put them in a ziplock bag, up to 3 months. When you are ready to cook them, place one by one in a boiling water making sure that water temperature doesn't drop down.
