Pierogi Ruskie: Potato and Cheese Pierogi
Anna in the Kitchen recipe - Polish
- Prep time
- 1 hr
- Cook time
- 10 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb boiled potatoes
- 2 tbsp butter
- 0.5 lb semi-skimmed cottage cheese
- salt & pepper
- 1 onion, finely chopped
- 1 lb flour
- 4 tbsp olive oil
- 1 cup hot water
- 1 tbsp salt
Instructions
- 1
Prepare your dough. Mix all dough ingredients in a giant bowl using a wooden spoon (you can use hands, but it will be hot because of the hot water).
- 2
Once it's all mixed, then use hands to knead the dough. The dough should be soft and elastic.
- 3
Wrap your dough in aluminum foil and let it sit for about 30 minutes.
- 4
Split the dough into 3 pieces to make things easier, then roll it out thinly on the board and cut out circles (either with a pierogi maker or simply a glass)
- 5
Mash your boiled potatoes immediately after cooking (when still warm) to a puree consistency and wait for them to cool down a bit.
- 6
While your potatoes are cooling sautee your chopped onion with butter on a frying pan for about 5-10 minutes, until golden brown. Set aside to cool down.
- 7
Use potato ricer to mash your cottage cheese.
- 8
Mix potatoes, onion, cottage cheese along with salt & pepper together.
- 9
Stuff your pierogi with it and fold them in half gluing the sides together with your fingers. If it doesn't stick properly you can use some water.
- 10
Boil your pierogi for about 3/4 minutes since they surface to the top of your water level.