Pierogi recepie

tatas pierogi traditional pierogi

What you'll need

2 to 2 1/2 cups of all-purpose flour
1 large egg
1 teaspoon of salt
1 cup of warm water
2 pounds of cooked russet potatoes
2 tablespoons of chopped sautéed onions
8 ounces of farmer's cheese
Salt and pepper (for taste)

Potato and onion pierogi receipe
(Ruskie pierogi)

Potato and Cheese Filling
Peel 2 pounds of russet potatoes and cook them for 30 minutes in boiling water. (add salt for taste) Drain water and let the potatoes cool.
Once cool, add farmer's cheese, chopped sautéed onions, and salt, pepper for taste.
Place 2 cups of flour in a large bowl or on a clean surface/board. If using a surface, make a circle out of the flour and leave a lot of space on all sides.
Break an egg into the center of the flour, add some salt for flavor, and a little warm water.
Bring the dough together, kneading it well and adding more water as you go until it is soft, easy to stretch, but not sticky. The dough should have a nice, even consistency to it. Add flour if the dough is too wet. Place dough in a bowl with a towel covering and let it rest for about 15 minutes.
On a floured board or surface, roll half the dough out thinly and cut out circles with a 2-inch round or a glass.
Spoon a portion of the filling into the middle of each of the circles. Both the dough and the filling should be about 30-35 grams.
Fold the dough in half and pinch edges together. You can reuse the scraps until you are out of dough.
Place finished pierogi on a baking sheet with flour on it.
​Bring a large pot of salted water to a nice boil. Gently drop in pierogi no more than 12 at a time. When the pierogi rise to the surface, continue to cook for about 2-4 minutes.
Pierogi should be soft to the touch, if the dough is still firm, continue to cook for an additional 1-2 minutes.
Remove pierogi with a slotted spoon to a plate or a bowl.
Pan-frying (Optional)
On a medium-high flame, place an 8-inch pan and add oil or butter.
Place pierogi and cook them until a nice brown then flips them over. Once done, remove pierogi with metal tongs.
Serve pierogi with chopped sautéed onions and/or fried bacon pieces. A nice dollop of sour cream goes well with ruskie pierogi as well. Enjoy!

Cooking instructions

Cooking frozen pierogi
Bring a deep pot of salted water to a rolling boil.
Add frozen pierogi to the boiling water.
Store gently as you add pierogi
Bring to a gentle boil.
When pierogi rise to the top, cook additional 2-3 minutes.
Remove pierogi with a slotted spoon.
Top off pierogi with bacon and caramelized onion. Serve with sour cream.
Pan frying
Cook pierogi (steps 1-6 on the left)
Prehead a large nonstick pan with butter or oil
Gently add cooked pierogi onto the pan.
Add bits of bacon and onions for flavor.
Cook over high heat until pierogi are nicely browned.
Cook bacon and onions until they get a nice brown to them as well.
Top pierogi with the bacon and caramelized onions. Serve with sour cream.
Follow steps on cooking frozen pierogi. Once they are floating, cook for an additional 1-2 minutes instead.
Pan Fry
Follow steps on pan frying pierogi.
Microwave 5 Pierogi for 2:30 to 3 minutes.