I promised a regular recipe for Pierogi Ruskie when I posted the gluten free recipe! It’s taken me way too long, but here it is! This is a recipe passed down from my Grandmother, translated from her old, Polish cookbook! Hope you enjoy it!!
1kg potatos (peeled and halved/quartered)
40g onion (finely diced)
250g hard ricotta cheese
500g plain flour
1. Cook the potatoes.
2. Fry the onion in butter until golden .
3. Once the potatoes are cooked and drained, and the onions are golden brown, allow both to cool down for a few minutes.
4. Using a potato masher, mash the potatoes, onions and ricotta. Add salt and pepper to taste. I like the filling quite peppery!
5. Make the dough! Grandma’s traditional way: pour the flour into a heap on the bench, make a crater and add eggs, work them in and add the water, then knead for a couple of minutes. My modern way: pop all the ingredients in your food processor and follow manufacturers instructions for dough making.
6. Roll out the dough 3mm thick. Cut out circles – I use a water glass turned upside down :)
7. Fill each circle of dough with a spoonful of filling, fold in half and close off the dough to make a ‘pieróg’ (the singular form of ‘pierogi’).
8. Once they are all done, prepare a big pot of boiling water with some salt. Drop 6-8 pierogi at a time into the boiling water, they will fall to the bottom of the pot. Once they float up to the top, give them another minute or so of cooking and remove with a slotted spoon.
Serve on their own, fried up with diced bacon, or with a dollop of sour cream!
Disclaimer: The photos are from the making of the GF Pierogi! They do show the steps accurately though! ❤