Pierogi recepie

What you'll need

Dough:: 2 to 2 1/2 cups of all-purpose flour; 1 large egg; 1 teaspoon of salt; 1 cup of warm water

Filling:: 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 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.

Dough: 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.

Pierogi: 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.

Cooking: 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.

Serving: 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.

Reheating: Boil
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
Microwave 5 Pierogi for 2:30 to 3 minutes.