How to make Pierogi Ruskie - Polish Dumplings
RECIPE ⬇️ or PRINT:
Watch how to make pierogis, the outrageously tasty Polish dumplings filled with cheesy, creamy mashed potatoes served with a onion butter sauce. They are even more delicious than they sound!
Excellent weekend project - eat some today and freeze some for later. They cook from frozen!
Pierogi Ruskies - Polish dumplings
FILLING:
500g / 1lb potato, peeled sliced 1cm/ 1/2” thick
30g/2tbsp butter
1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)
1/4 tsp salt, 1/2 tsp pepper
Boil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on try/plate, cover with cling wrap touching then fully cook before use.
DOUGH:
Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead in floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.
WRAP: Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.
COOK:
1. Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl.
2. Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.
3. Melt 25g/1.5 tbsp butter in skillet. Add pierogi, 1/3 onion butter and 2 tbsp cooking water, toss 1 min until coated. Serve with dollop of sour cream, sprinkled with parsley! (These quantities are to cook 10 Pierogi at a time, don’t try to boil more at the same time, they need room to bounce around in water!)
COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!
Potato & Cheese Pierogi - Polish Christmas Dumplings - Food Wishes
I’ve said lots of recipes posted on Food Wishes were “my favorite,” but this time I really mean it. These were my absolute favorite thing to eat as a kid, and I’m finally posting the official family recipe. I don’t know how authentic these are, but my grandmother, Sophie, was 100% Polish, so I’m thinking these are pretty close. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Potato & Cheese Pierogi, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Pierogi MEAT FILLING by Papa Bojo's KITCHEN: Episode 29
Polish POTATO AND CHEESE PIEROGI - PIEROGI RUSKIE; How to make Polish food by Polish Your Kitchen
#pierogi #poland #cooking
In this episode I’m teaching a simple method of making traditional Polish pierogi.
Link to PIEROGI recipe:
Link to FARMER'S CHEESE
Link to PIEROGI CUTTER ⬇️
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Recipe Homemade Cottage Cheese Pierogies
Recipe - Homemade Cottage Cheese Pierogies
INGREDIENTS:
-1 tablespoon fresh lemon juice
●1 tablespoon baking soda
●1 cup water
●1/4 cup vinegar
●2 tablespoons salt
Potato & Cheese Pierogi Filling
The simple and original way of making the potato and cheese pierogi filling. It is the most authentic way of making this Polish dish, no cheddar cheese, no jalapenos, please! Just potatoes, farmer's cheese, sauteed onions, salt, and pepper to taste. If you want a little more umami taste you can use Maggi or in my opinion, a better ingredient is a good quality soy sauce. Neither is what your great-grandma would have used, so feel free to skip it. The number of potatoes and the amount of farmer's cheese used in this recipe yielded 30 large-size pierogi. In Polish Pierog is the singular and Pierogi stands for more than one Pierog, so please stop butchering the name and calling these pierogies, that is completely unnecessary :) Now, get to work. A delicious meal is not going to make itself. Enjoy!