Polish Potato Cheese Pierogi (Print Version)
# Ingredients:
→ Dough
01 -
350 g all-purpose flour
02 -
185 ml very warm water
03 -
1½ tablespoons butter or 2 tablespoons oil
04 -
½ teaspoon fine sea salt
→ Filling
05 -
250 g semi-fat Polish twaróg cheese (low fat cottage cheese)
06 -
3 large potatoes
07 -
1 medium onion, finely chopped
08 -
1 tablespoon vegetable or olive oil
09 -
Sea salt and pepper to taste
# Instructions:
01 -
Peel and boil the potatoes, covered, in salted water. Drain thoroughly, mash and set aside to cool.
02 -
Heat 1 tablespoon of oil in a pan and slowly sauté the onions until softened, about 5 minutes, stirring frequently. Avoid browning.
03 -
Combine sautéed onions with cooled potatoes. Add the cheese, season well with salt and pepper, and mash thoroughly with a potato masher until smooth.
04 -
Place flour, salt and butter on a work surface. Combine using a large knife, gradually adding water into the center while gathering the mixture to prevent water from escaping. Alternatively, combine ingredients in a large bowl.
05 -
Once water is incorporated and dough forms, knead for 6 minutes until smooth and soft. If sticky, add minimal flour (no more than 1 teaspoon). Cover with a bowl and rest for 20 minutes.
06 -
Divide dough into 3 parts (keep unused portions covered). Roll one portion on a lightly floured surface to 2-3 mm thickness. Cut 7 cm (3-inch) circles using a glass rim or cookie cutter. Collect scraps and add to remaining dough.
07 -
Place a teaspoon of filling in the center of each dough circle. With dry fingertips, seal edges together, using your pinky to gently push filling away from edges and remove air bubbles. Seal each edge twice for security.
08 -
Place formed pierogi on a lightly floured surface and cover with a tea towel while preparing remaining batches.
09 -
Bring a large pot of salted water to boil. Carefully place pierogi in boiling water (maximum 15 per batch) and gently stir with a wooden spoon to prevent sticking.
10 -
Once pierogi float to the surface, cook gently for 4 more minutes. Turn off heat and transfer to a plate using a slotted spoon. Drizzle with butter and serve immediately.
# Notes:
01 -
Pierogi ruskie traditionally contains Polish twaróg cheese, which can be substituted with dry cottage cheese or farmer's cheese if unavailable.
02 -
The dough should be soft and pliable but not sticky. Adjust flour minimally if needed.
03 -
Cooked pierogi can be pan-fried in butter until golden for added flavor and texture.