Pierogi Ruskie
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The Tale of Pierogi Ruskie
Despite the name, pierogi ruskie has nothing to do with Russia — 'ruskie' refers to the historic region of Ruthenia, part of present-day western Ukraine and southeastern Poland, once within the Polish-Lithuanian Commonwealth. This potato-and-cheese filling style is believed to have originated there before spreading across Poland.
Ingredients
Scale:· 4 servings
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 egg
- 1 tbsp oil
- 1/2 tsp salt
- 1 lb potatoes, boiled and mashed
- 8 oz farmer's cheese (twaróg)
- 1 onion, finely chopped
- 2 tbsp butter
- salt and pepper, to taste
Instructions
- 1Make dough by combining flour, salt, egg, oil, and warm water; knead until smooth, then rest 20 minutes covered.
- 2Sauté half the chopped onion in butter until golden; mix with mashed potatoes and farmer's cheese, season with salt and pepper.
- 3Roll dough thin on a floured surface and cut into circles with a glass or cutter.
- 4Place a spoonful of filling in each circle, fold over, and pinch edges tightly to seal.
- 5Bring a large pot of salted water to a boil and cook pierogi in batches until they float, about 3-4 minutes.
- 6Meanwhile, sauté remaining onion in butter until caramelized.
- 7Drain pierogi and toss with the caramelized onion butter.
- 8Serve hot, optionally with sour cream.
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