Pierogi Ruskie

Pierogi ruskie

Ingredients:

0.35kg flour
1 egg
salt
about 1/8 l water

Filling for pierogi ruskie:

0.80kg potatoes
0.20kg curd cheese
50g onion
30g fat
salt, pepper

Sieve the flour, mix it with salt, water and egg to make the pastry and knead it until firm. Divide the pastry into a few portions and roll them out until about 0.25 cm (0.1 inch) thin.

Cut out circles using a 5 cm (2") diameter round cutter (or glass) and put a spoonful of filling in the centre of each circle. Fold over and press edges firmly together.

Make sure the pierogi are well sealed and put them into a large pan of salted boiling water. Stir them carefully and cover the pot. When they go up to the surface, remove the cover and continue boiling for another 2-3 minutes. Lift out of water with a perforated spoon, drain, lay on a warm plate and pour over with melted butter. For pierogi with a fruit filling, use cream instead.

Pierogi ruskie may be served with pork scratchings.

Cook jacket potatoes, peel and mince them, add the cheese. Add diced and lightly browned onion and mix the ingredients thoroughly, adding salt and pepper to taste.

Do's and don'ts of pierogi-making

Get the right texture for the pastry - firm enough to hold the filling without bursting, but soft enough for the edges to seal properly - roll out the pastry to an even thickness throughout.

Get the right amount of filling on each pieróg to make a puffy, cushion-like pouch, not flat and not over-full.

The cooking pan should be big enough for the pierogi to freely float up to the top when ready. Don't put in too many to boil at the same time.

Drain the cooked pierogi well; don't lay undrained pierogi one on top of another, or they'll stick and tear.

Any cooked pierogi left after the meal may be served fried as a delicious alternative way of using leftovers.