Ruskie Pierogi ( Russian Pierogi )
The name Ruskie Pierogi (meaning Russian Pierogi), does not mean these are Russian! It is just the way potato pierogi are called. My mom called the sauerkraut pierogi Polskie Pierogi (Polish Pierogi), so these names might just be how she wanted to identify them.
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- 2 1/2 c
- 1 tsp
- 2 Tbsp
- sour cream
- 1/2 c
- lukewarm water
- russet potatoes
- yellow onion
- 1 c
- farmers cheese
- 1/4 c
- olive oil, or half stick butter (used for sauteeing onion)
- salt and pepper to taste (tip - use more pepper than you think is necessary!)
- 1 stick
- salted butter (in mashed potatoes)
- 1-2 stick
- salted butter (for basting the cooked pierogi)
- 1/4 c
- salt (for salted boiling water)
- 12-15 c
- water (for boiling pot of water)
1Make the filling first: Boil potatoes. Saute onions in olive oil or 1/2 stick butter. Mash potatoes with onions, farmers cheese, 1 stick salted butter, and salt and pepper to taste. Don't omit the pepper!
2Store potato filling in fridge until well chilled / overnight.
3Make the dough: Sift flour and salt together. In large bowl or on floured surface, make a hole in the middle of the flour.
4Add egg and sour cream. Work this together with your hands. Pour water in as needed, to make dough moist.
5Work this well until dough forms. Your arm may hurt and your fingers may get really sticky, but it is worth it.
7In the meantime, set up your workstation. You will need a large pot of salted water, slotted spoon, 1-2 sticks salted butter in saute pan, baking dish with a cover (for when you remove pierogi from pot), small cup of water, extra flour, sharp knife, rolling pin, and regular spoon for spooning filling, and floured plate for storing your raw pierogi.
8After 30 minutes, take out your dough. Begin to boil your pot of salted water.
12Dip fingertips into warm water. Slide along the sides of the square. Fold over, and pinch together. TIP: Do this gently and don't tear the dough, and don't let filling slip onto the edge. This will help pierogi not fall apart in cooking.
13Place pierogi on floured plate. Repeat steps until you have about 8-10 pierogi ready for the pot. TIP - don't overcrowd pot with too many pierogi because they won't have room to move around and cook properly.
15Wait for pierogi to float to top. Boil them for 10-12 minutes, stirring water often. TIP - after ten minutes, take one out to test it, meaning cut it open and taste if dough is done.
19TIP: If your pierogi break in the water, and your water starts to get dirty from the bits of filling floating around in it, start over with a new pot of boiling salter water.
20TIP: When not using your dough, keep covered with plastic to keep it from drying out.