Pierogi. Just a classic dish. Comfort food. Lunch. Dinner. Just.. oh so good. And pierogi ruskie so potato and cheese ones are just my favorite. It’s one of those things that you will always love, always remember and always crave. That’s just a fact.
- 3/4 pound Farmer’s cheese (POLISH VERSION if possible. If not, get the US one and let it dry for a while)
- 3 medium size potatoes
- 2 onions
- 2 pounds of flour
- 1 tbsp salt
- 3 1/3 oz oil
- 1 1/2 cup of warm water
- salt and pepper
Cook potatoes in salty water. Cool them down and mash them. Cut onions into small pieces and fry them until they have a nice golden color (I personally prefer a little more fried but not everyone likes it my way:) )
To make the filling mix 3/4 of onions, mashed potatoes and cheese together, add salt and pepper.
In the meantime pour oil and warm water into flour, add a pinch of salt and slowly mix into smooth dough. When done use the rolling pin and make the dough around 0.1-0.2 inches thin.
I recommend using a wider glass (whisky glass for example) or cutting the dough into 3.5×3.5 inches squares. Add filling inside, and stick the sides of dough together. You can use water if you want it to glue together better.
Cover pierogi with kitchen cloth so they don’t dry too much. When all done boil the water and add some salt. Slowly put pierogi into the water. It will probably need around 5-8 minutes depending on the heat. The easiest way to know they are ready is when they just float to the top of the pot.
Use the rest of the fried onion and put it on top with some of the oil you used for frying.
This batch makes a decent portion so I usually freeze half and when I have cravings just take them out and cook.
Hope you enjoy it!