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Pierogi

Name: Pierogi
Prep time: PT1 hour 15 minutes
Cook time: PT45 minutes
Total time: PT2 hours
Yield: 40
Cuisine: Poland
Ingredients: 500 g All-purpose flour (plus more for dusting); 2 undefined Large eggs (room temperature); 120 ml Sour cream (full fat, room temperature); 500 g Potatoes (starchy varieties like Russet, peeled and boiled until tender, then mashed until smooth); 200 g Farmer's cheese (or good quality ricotta or quark, drained if necessary); 2 undefined Yellow onion (medium-sized, finely chopped); 120 g Unsalted butter (divided, plus more for serving); 1 teaspoon Salt (divided); 0.5 teaspoon Black pepper (freshly ground, or to taste)

Polish Dumplings

Classic Polish dumplings with a tender dough, filled with a savory mixture of mashed potatoes and farmer's cheese, then pan-fried in butter until golden brown. This recipe focuses on the traditional 'Ruskie' filling.

準備時間1 hour 15 minutes

調理時間45 minutes

合計時間2 hours

分量40

難易度Medium

2件の編集· Feb 8

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🧂 材料

500 g All-purpose flour(plus more for dusting)
2 Large eggs(room temperature)
120 ml Sour cream(full fat, room temperature)
500 g Potatoes(starchy varieties like Russet, peeled and boiled until tender, then mashed until smooth)
200 g Farmer's cheese(or good quality ricotta or quark, drained if necessary)
2 Yellow onion(medium-sized, finely chopped)
120 g Unsalted butter(divided, plus more for serving)
1 teaspoon Salt(divided)
0.5 teaspoon Black pepper(freshly ground, or to taste)

👨‍🍳 作り方

1
Prepare the dough: In a large bowl, whisk together the flour and 1/2 teaspoon of salt. Make a well in the center and crack in the eggs. Add the sour cream. Gradually incorporate the flour from the sides into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Cover the dough with plastic wrap or an inverted bowl and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
⏱️ 40 minutes (including rest time)
2
Prepare the filling: While the dough rests, melt 30g (2 tablespoons) of butter in a skillet over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Season with 1/4 teaspoon of salt and a pinch of black pepper. Remove from heat and let cool slightly. In a separate bowl, combine the mashed potatoes and farmer's cheese. Add the sautéed onions, the remaining 1/4 teaspoon salt, and the black pepper. Mix thoroughly until well combined. Taste and adjust seasoning if needed.
⏱️ 20 minutes
3
Assemble the pierogi: Divide the rested dough into two or three portions. Working with one portion at a time on a lightly floured surface, roll it out thinly, about 2-3mm (1/16-1/8 inch) thick. Use a round cutter (about 7-8 cm or 3 inches in diameter) to cut out circles of dough. Place a teaspoonful of filling in the center of each dough circle. Moisten the edges of the dough circle with a little water using your finger. Fold the dough in half to create a semi-circle, enclosing the filling. Press the edges firmly to seal, ensuring there are no air pockets. Crimp the edges with a fork for a decorative and secure seal. Place the formed pierogi on a lightly floured baking sheet, ensuring they don't touch, and cover with a clean kitchen towel to prevent drying.
⏱️ 30 minutes
4
Boil and pan-fry the pierogi: Bring a large pot of salted water to a rolling boil (approximately 1 teaspoon of salt per liter of water). Carefully add the pierogi to the boiling water in batches, being careful not to overcrowd the pot. Stir gently to prevent them from sticking to the bottom. Cook for 3-5 minutes, or until the pierogi float to the surface and the dough appears cooked through. Using a slotted spoon, remove the cooked pierogi and drain them well. In a large skillet, melt the remaining 90g (6 tablespoons) of butter over medium heat. Add the remaining chopped onion (optional, for serving) and sauté until golden brown. Add the boiled pierogi to the skillet in a single layer. Pan-fry for 3-5 minutes per side, until golden brown and slightly crispy. Serve immediately, optionally with extra sautéed onions and a dollop of sour cream.
⏱️ 25 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the dough is well-rested for easier handling and a tender texture.
✓Do not overfill the pierogi; too much filling can make them difficult to seal and prone to bursting.
✓A fork crimp not only looks nice but also ensures a secure seal, preventing the filling from escaping during boiling.
✓Pan-frying after boiling adds a delightful crispy texture and rich flavor. Don't skip this step if you want the best pierogi!
✓If not serving immediately, you can freeze the boiled pierogi on a baking sheet until firm, then transfer to a freezer bag. Reheat by boiling briefly or pan-frying from frozen.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Ruskie: potato and cheese (as per this recipe)
Meat filling: Cooked ground meat (pork or beef) mixed with sautéed onions and seasonings.
Sauerkraut and mushroom filling: Sautéed sauerkraut and finely chopped mushrooms.
Sweet filling: Fresh berries (like blueberries or strawberries) or sweetened cheese, often served as a dessert.