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Ruskie Pierogi – Potato and Cheese Dumplings

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[/su_brhrbr]Arguably the most popular of Polish dumplings these are filled with potato, onion and cheese. Once the dumplings have risen to the water’s surface they are ready to eat.

Ruskie Pierogi - Potato and Cheese Dumplings

0 from 0 votes
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Course: Dumplings
Cuisine: Polish
Author: The Cook

Ingredients

  • 500 g floury potatoes, peeled, cut into large pieces
  • 125 g butter
  • 4 onions, finely chopped
  • 250 g farmer’s cottage cheese, see note
  • sour cream and finely chopped dill, optional, to serve

For pierogi dough

  • 335 g 2¼ cups plain flour
  • 1 tbsp finely chopped dill
  • 1 egg, lightly beaten

Instructions

  • Place potatoes in a pan of cold, salted water and bring to the boil. Cook for 10 minutes or until tender. Drain well, then place in a large bowl and mash until smooth. Set aside to cool.
  • Melt butter in a large frying pan over medium–high heat. Add onions and cook, stirring, for 10 minutes or until soft and golden. Season with salt, then cool.
  • Meanwhile, to make dough, combine flour, dill and a generous pinch of salt in a large bowl. Make a well in the centre, then pour in egg and 125 ml (½ cup) warm water. Using a fork, mix until combined, adding a little more water if necessary. The dough should be soft but not sticky. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Divide dough into 3, then place in a bowl and cover with plastic wrap. Set aside for 15 minutes to rest.
  • Add cottage cheese to mashed potato, then use a slotted spoon to add one-quarter of the onions. Using your hands, mix until well combined. Season well with salt and pepper.
  • Lightly dust a work surface with flour. Roll out each piece of dough until 2 mm thick. Using a 9 cm round pastry cutter, cut 8 rounds from each piece, discarding excess. Place 1 tbsp potato mixture in the centre of each round. Using a pastry brush dipped in water, brush around the edge of the dough, then fold over to enclose the filling, pressing gently to remove any air pockets. Lightly crimp edges at 1 cm intervals, if desired.
  • Bring a large saucepan of salted water to the boil. Reduce heat to a vigorous simmer. Cook pierogi, in 4 batches, for 3 minutes or until they are cooked through and have risen to the surface. Remove with a slotted spoon.
  • Reheat remaining onions over low heat, add pierogi and toss for 1 minute or until coated and heated through. Serve immediately with sour cream and dill, if desired.
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Notes

Farmer’s cottage cheese is available from selected supermarkets, greengrocers and delis.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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