Ruskie Pierogi Pierogi With Cheese Potato Filling Food

POLISH POTATO & CHEESE PIEROGI "RUSKIE"

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.

PIEROGI Z KAPUSTY (PIEROGI W/ SAUERKRAUT & MUSHROOM FILLING)

Steps:

• Saute the sauerkraut in 1/3 of the butter.
• Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
• Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
• Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
• Twist off workable portions of dough and roll out very thin on a floured surface.
• Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 teaspoons filling in the center of 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.
• Bring water to a boil.
• Cook 12 pierogi at a time, reducing heat to a gentle boil.
• Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
• Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

RUSKIE PIEROGI (PIEROGI WITH CHEESE & POTATO FILLING)

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.

PIEROGIES WITH POTATO AND CHEESE FILLING

Steps:

• Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
• Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
• Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

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.

POLISH POTATO PIEROGI (PIEROGI RUSKIE)

Steps:

• 1. Make 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!
• 2. Store potato filling in fridge until well chilled / overnight.
• 3. Make the dough: Sift flour and salt together. In large bowl or on floured surface, make a hole in the middle of the flour.
• 4. Add egg and sour cream. Work this together with your hands. Pour water in as needed, to make dough moist.
• 5. Work this well until dough forms. Your arm may hurt and your fingers may get really sticky, but it is worth it.
• 6. Place dough in plastic bowl and cover with plastic top, or leave on floured work surface and cover with plastic bowl. Let it rest for about 30 minutes in room temp.
• 7. In 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.
• 8. After 30 minutes, take out your dough. Begin to boil your pot of salted water.
• 9. Slice off some of the dough. On a floured surface, roll dough out into as much of a square as possible. Make the dough about 1 millimeter, to 1 1/2 millimeter thick.
• 10. Slice dough sheet into squares (this doesn't have to be perfect size!). TIP: hold dough with two fingers while slicing, to prevent dough from clumping up...see pic!)
• 11. Spoon about 1 tablespoon of filling into the middle of square. TIP: Don't have any filling touching the sides. If you do, sides won't hold properly when pinching them together later on.
• 12. Dip 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.
• 13. Place 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.
• 14. Once you have them ready, and pot of salted water is boiling, drop pierogi into the pot one by one, stirring the water after each drop. TIP: Stir the WATER, trying not to touch the pierogi. You want to babysit this and constantly stir, to prevent pierogi from sticking to pot, and to each other.
• 15. Wait 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.
• 16. In the meantime, melt 1-2 sticks of salted butter. Pour some into baking dish you have ready on the side, to collect your done pierogi.
• 17. Once done, carefully fish out your pierogi with slotted spoon into buttered baking dish.
• 18. Pour butter all over pierogi after each set you make. Slosh them around in the dish so they don't stick together. Keep dish covered whenever you can so they don't dry out.
• 19. TIP: 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.
• 20. TIP: When not using your dough, keep covered with plastic to keep it from drying out.
• 21. Enjoy!