Polish Potato-cheese Dumplings – Pierogi Ruskie

travel blogDough Ingredients:

  • 4 cups sifted all-purpose flour
  • 2 large eggs
  • 5 tablespoons sour cream
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cup chicken broth

Filling Ingredients:

  • 4 pounds baking potatoes, peeled and boiled
  • 16 ounces dry curd cheese or ricotta cheese
  • 4 tablespoons minced onion caramelized with 2 tablespoons butter
  • Salt and pepper to taste

Directions:

<

p class=”ingredient”>

To make the dough:

Whisk together eggs, sour cream, oil, salt and broth in a large bowl. Mix in flour and then knead on a floured surface until dough is smooth. Let dough rest, covered, for 30 minutes.

<

p class=”ingredient”>

To make the filling:

In a large bowl mash hot potatoes with cheese. Stir in onions and season to taste with salt and pepper.

<

p class=”ingredient”>

To assemble the pierogi:

On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 3-inch round cutter, cut circles of dough. Using a 1-inch cookie scoop, portion out filling onto each round of dough. Pick up circle of dough in one hand and use the fingers of the other hand to pinch the pierogi closed so it looks like a crescent.

<

p class=”ingredient”>

To cook the pierogi:

Bring a large pot of salted water to a boil, reduce heat to a simmer and drop 10 pierogi at a time into the water. Stir once. When pierogi rise to the surface, simmer 3 minutes. Remove with a slotted spoon or strainer to a buttered platter. The pierogi can be eaten at this point with melted butter or bacon bits and sour cream. Or they can be fried in butter until crispy.

Check out this Holiday  Strangest Museums In The World

Leave a Comment

Get Exciting New Places To Explore Today

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Travel Advice from the Pros will use the information you provide on this form to be in touch with you and to provide updates and marketing.
We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Accept