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
- 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 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.