POLISH POTATO & CHEESE PIEROGI "RUSKIE"
These classic Potato & Cheese Pierogi are everything you want in a dumpling: plump and pleasantly chewy, filled with soft potatoes and farmer's cheese, nicely flavoured with fried onions and spices. Also known as: Potato Pierogi, Russian Pierogi
Provided by Kasia
Categories Polish Main Courses
Time 1h20m
Number Of Ingredients 12
Steps:
- Choose one of the dough recipes from here, or follow this basic instruction below.
- Sift the flour onto your work surface, make a well in the flour heap.
- Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.
- Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.
- Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.
- Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.
- Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.
- Salt the pot of water, bring to boil.
- Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.
- Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.
- Add pierogi to the frying pan and fry them until golden.
- Serve on the plate. Top with remaining butter/onion mixture.
Nutrition Facts : ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
PIEROGI RUSKIE: POTATO-CHEESE PIEROGI
Steps:
- Gather the ingredients.
- Parboil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt.
- Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
- While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
- Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer .
- Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
- Gather the ingredients.
- Place 2 cups of flour in a large bowl or on a work surface and make a well in the center.
- Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time.
- Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
- Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
- Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles.
- Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
- Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
- Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
- Gather scraps, reroll, and fill until you've used all of the first half of the dough. Repeat the process with the remaining half of dough.
- Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
- With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
- Serve warm with caramelized onions , skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.
Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Cholesterol 46 mg, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, Sodium 813 mg, Sugar 2 g, Fat 11 g, ServingSize 60 pierogi (10 servings), UnsaturatedFat 0 g
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
Provided by Amelia Nierenberg
Categories dinner, dumplings, project, vegetables, appetizer, main course, side dish
Time 1h30m
Yield 24 to 30 pierogi
Number Of Ingredients 12
Steps:
- Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
- Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
- While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
- Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
- Bring a large pot of heavily salted water to a boil over high.
- Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
- Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
- To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
- Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
- To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
- If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
POLISH PIEROGIES (POTATO CHEESE)
These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)
Provided by Karen..
Categories Potato
Time 45m
Yield 50 small pierogies
Number Of Ingredients 7
Steps:
- Place flour in a large bowl and make a well in center.
- Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
- In a separate bowl, prepare filling by combining all ingredients.
- Add about 2 tsp. of filling to dough and knead in.
- Roll out dough about 1/8" thick.
- Cut out large rounds, 3 to 4" (I use the widest glass I have).
- Place about a tablespoon of filling on one side of each circle.
- Moisten edges with water and fold over to close.
- Pinch edges or use fork to seal.
- After filling all pierogies, place in boiling water until they float.
- Freeze for later use or fry in butter over medium heat and light brown both sides.
RUSKIE PIEROGI (PIEROGI WITH CHEESE & POTATO FILLING)
A popular Polish dish similar to dumplings or ravioli. pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut & mushrooms, cheese and potatoes, sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes & onions and lentils. Common toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
Provided by littleturtle
Categories One Dish Meal
Time 45m
Yield 24 pierogi, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
- Combine flour, salt and butter in food processor.
- In a separate bowl, blend together egg, egg yolk, milk and sour cream.
- Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
- Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
- Cut dough into thirds; roll each section out on floured surface into 12" round.
- Cut each round into 8 (3") circles (using a glass works well).
- Place about 2 tsp filling on each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- In large pot, bring salted water to boil.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
- Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 550.1, Fat 16.7, SaturatedFat 8.7, Cholesterol 166.9, Sodium 752.6, Carbohydrate 79.7, Fiber 4.7, Sugar 6.5, Protein 19.6
More about "polish potato cheese pierogi ruskie food"
POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) - POLISH …
From polishhousewife.com
4.4/5 (11)Category Side or Main DishCuisine PolishEstimated Reading Time 3 mins
AUTHENTIC POLISH POTATO AND CHEESE PIEROGI (RUSKIE)
From everydayhealthyrecipes.com
5/5 (10)Calories 40 per servingCategory Dinner, Main
- In the meantime heat up 1 tablespoon of oil and fry the onions slowly until softened for 5 minutes stirring often (don't brown the onions). Combine with the potatoes. Once cooled add the cheese, season well and mash using a potato masher for a smooth finish.
- To make the dough place the flour, salt and butter on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If it sticks to your hands add a bit of flour (no more than 1 tsp) and knead in. Cover with a bowl and set aside for 20 minutes.
- Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite resilient and won't tear easily). Using the rim of a glass with a diameter of about 7 cm cut out round shapes (gather up the excess dough and add to the other dough part).
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE …
From eatingeuropean.com
4.9/5 (23)Total Time 2 hrs 30 minsCategory DinnerCalories 411 per serving
POLISH PIEROGI (THE RUSSIAN STYLE) - RECIPE
From polish-dictionary.com
PIEROGI RUSKIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PIEROGI RUSKIE: POLISH DUMPLINGS WITH POTATOES AND …
From mondomulia.com
POTATO-CHEESE PIEROGI (PIEROGI RUSKIE) - RECIPE
From finecooking.com
AUTHENTIC POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE)
From everyday-delicious.com
PIEROGI WITH FARMER'S CHEESE- VEGETARIAN POLISH FOOD PART 2
From youtube.com
POLISH PIEROGI RUSKIE OR DUMPLINGS - JENNY IS BAKING
From jennyisbaking.com
GRANDMA'S POTATO & CHEESE PIEROGI - COOKINPOLISH - POLISH FOOD …
From cookinpolish.com
RUTHENIAN DUMPLINGS - PIEROGI RUSKIE - COOKINPOLISH - POLISH FOOD …
From cookinpolish.com
PIEROGI RUSKIE RECIPE - KEEF COOKS
From keefcooks.com
VEGAN PIEROGI RUSKIE - POLISH DUMPLINGS – THE SIMPLE SPRINKLE
From thesimplesprinkle.com
TRADITIONAL POLISH DUMPLINGS WITH CHEESE AND POTATOES (PIEROGI …
From elizabethskitchendiary.co.uk
RUSKIE PIEROGI (PIEROGI WITH POTATOES AND CHEESE)
From recipelion.com
PIEROGI RUSKIE | POLISH DUMPLINGS WITH CHEESE AND POTATOES
From kaveyeats.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE …
From eatingeuropean.com
POLISH PIEROGI [COMPLETE GOURMET GUIDE!] | POLONIST
From polonist.com
AUTHENTIC POLISH PIEROGI RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
PIEROGI RUSKIE - CHEESE AND POTATO PIEROGIES - SEARCHING FOR SPICE
From searchingforspice.com
POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) - KIELBASA STORIES
From kielbasastories.com
AUTHENTIC POLISH PIEROGI RUSKIE RECIPE - POLISH FOODIES
From polishfoodies.com
AUTHENTIC POLISH PIEROGI POTATO AND CHEESE (STEP BY STEP)
From natteats.com
PIEROGI RUSKIE WITH POTATO, FARMER CHEESE, BLACK PEPPER AND …
From rozkoszny.pl
AUTHENTIC POLISH PIEROGI RECIPES [SWEET AND SAVORY]
From polishfoodies.com
FROM A POLISH COUNTRY HOUSE KITCHEN'S PIEROGI WITH POTATO, CHEESE ...
From seriouseats.com
AUTHENTIC POLISH POTATO AND CHEESE PIEROGI RUSKIE
From lt.foodcolorlab.com
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - NYT COOKING ...
From kitchenpitstop.com
RUSSIAN PIROGI ("PIEROGI RUSKIE") OR POLISH PIEROGI?
From polishforums.com
POLISH POTATO AND CHEESE PIEROGI {PIEROGI RUSKIE}
From polishyourkitchen.com
POTATO-CHEESE PIEROGI (POLISH HUNGARIAN)
From hungariancooking.com
THE HIRSHON POLISH RUTHENIAN PIEROGI - PIEROGI RUSKIE - THE FOOD …
From thefooddictator.com
POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) - PINTEREST
From pinterest.com
POLISH POTATO AND CHEESE PIEROGI - PIEROGI RUSKIE; HOW TO …
From youtube.com
POLISH POTATO AND CHEESE PIEROGI (RUSKIE) DUMPLINGS
From russian.neurezept.com
AUTHENTIC POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) VIDEO
From foodieshelthy.com
NEW VIDEO: POTATO AND CHEESE PIEROGI - POLISH YOUR KITCHEN
From polishyourkitchen.com
PIEROGI RUSKIE RECIPE (POOLSE DUMPLINGS) - KARLIJN'S KITCHEN
From karlijnskitchen.com
PIEROGI: POLAND'S FAVORITE COMFORT FOOD | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love