Aromatic Potato and Cheese Pierogi (Traditional Style)
vxdaImmerse yourself in culinary tradition with these potato and cheese pierogi (pierogi ruskie), which masterfully combine delicate, thin dough made with boiling water and a creamy filling. The classic proportion of potatoes and farmer's cheese, enriched with plenty of sweet onion glazed in butter, will transport you straight back to the flavors of childhood. This is a grandma's-style recipe: without eggs in the dough or unnecessary complications, but with attention to every detail that makes a difference.
Ingredients
DOUGH
- 500 g wheat flour — (type 500 or 550)
- 250 ml water — hot (approx. 60-70 °C, not boiling)
- 3 tbsp rapeseed oil — (or 40 g melted butter)
- ½ tsp salt
FILLING
- 800 g floury potato — (approx. 650-700 g after cooking)
- 350 g semi-skimmed curd cheese — (block, not ground)
- 2 pcs onion — large (approx. 300 g)
- 40 g clarified butter — (or 2 tablespoons of butter + 1 tablespoon of oil)
- ¾ tsp salt — (for the filling)
- ½ tsp black pepper — preferably freshly ground
- 1 pinch herbed pepper — (optional, traditional touch)
TO SERVE
- 1 pcs onion — additional, diced and glazed in butter, for drizzling over the pierogi
- 50 g butter — to taste
- 1 pinch sour cream — wg uznania
Instructions
- 1
Boil the potatoes. Peel, cut into even pieces, cover with water, salt, and cook for about 20 minutes, until soft. Drain very thoroughly - wet potatoes = wet, falling-apart filling. Set aside to evaporate and cool completely (minimum 30 minutes, preferably longer).
- 2
Glaze the onion. Dice both onions finely. In a pan, heat clarified butter and sauté the onion over medium heat, stirring frequently, for 12-15 minutes, until soft, golden, and sweet - not brown. Set aside to cool.
Zagnieć ciasto.
- 1
Sift the flour into a bowl, add salt. Boil water, measure out 250 ml, and mix with oil. When the water has cooled to about 60-70 °C (steam is still rising, but it doesn't burn), gradually pour it into the flour, mixing with a spoon. Transfer to a floured surface and knead vigorously for 8-10 minutes, until the dough is smooth, elastic, and silky - it should spring back into shape when pressed with a finger. Cover with a cloth or an inverted bowl and set aside for 30 minutes.
Zrób farsz.
- 1
Mash the cooled potatoes with a potato masher - it must be smooth, without lumps. In the same bowl, mash the farmer's cheese with a fork (do not use a grinder - the filling would be too thin). Add the glazed onion, salt, black pepper, and savory (herb) pepper. Mix thoroughly to combine. Taste and season - the filling should be distinct, because the flavors fade after cooking.
Rozwałkuj i formuj.
- 1
Divide the dough into 4 parts (keep the rest under the bowl so it doesn't dry out). Roll each one out thinly, to about 2 mm - you should be able to see your hand through the dough. Cut out circles with a glass with a diameter of 7-8 cm. Place 1 generous teaspoon of filling in the center of each, fold in half, and seal the edges tightly, being careful not to get any filling into the seal - this is the most common cause of pierogi opening up.
- 1
Cook the pierogi. In a wide pot, bring plenty of salted water to a boil (1 teaspoon of salt per liter). Drop in batches of 12-15 pieces, stir gently so they don't stick to the bottom. When they float to the surface, reduce the heat to medium and cook for another about 1.5-2 minutes. Remove with a slotted spoon, place on a plate, and drizzle with melted butter to prevent sticking.
- 2
Serve. Drizzle the pierogi with an additional portion of melted butter and glazed onion. Place a bowl of sour cream next to them. For meat-eaters - add cracklings from fried bacon along with the rendered fat from the pan.
Notes
The potatoes must be cold before adding the farmer's cheese. Warm potatoes will release moisture from the cheese and the filling will be too loose.
WHY BOILING WATER?
Hot water "scalds" the starch from the flour - this makes the dough more elastic, easier to seal, and prevents it from cracking during cooking.
TIP
Collect the dough scraps, knead again, and roll out - nothing will be wasted. Place the finished pierogi on a floured cloth so they don't touch each other.
FREEZING
Place raw, freshly made pierogi individually on a parchment-lined board and place in the freezer for 2 hours. Transfer the frozen pierogi to a bag - they will maintain quality for up to 3 months. Cook straight from frozen, dropping into boiling water - add one minute to the cooking time after they float.
REHEATING
Yesterday's pierogi? Cooked and cooled, fry in butter with onion until golden brown on both sides. Many claim they taste best that way.
VARIANTS
Some recipes suggest adding 1 egg yolk to the dough for richer color and elasticity - the classic "grandma's" version, however, does without the egg. You can add a tablespoon of thick 18% sour cream to the filling for a creamy consistency, or replace part of the farmer's cheese with sheep milk cheese (bryndza) for a deeper, more intense flavor.