Get ready to transport your taste buds to the heart of Poland with these irresistible Potato Onion and White Cheese Pierogi (Pierogi Ruskie)! These magical little dumplings are more than just a meal - they're a delicious piece of cultural heritage that will warm your soul and tantalize your senses. Imagine biting into a perfectly golden, crispy pocket filled with creamy potatoes, sweet caramelized onions, and tangy white cheese - a combination so comforting, it'll make you feel like you're sitting in a cozy Polish kitchen.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hrs
Cuisine: Polish
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water
- 1 lb potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 cup white cheese (like farmer's cheese)
- Salt and pepper to taste
- Butter for frying
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine the 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in the large egg. Gradually add the 1/2 cup of water, mixing with a fork or your hands until the dough starts to come together.
- Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed. Once kneaded, wrap the dough in plastic wrap or cover it with a clean kitchen towel and let it rest for about 20 minutes.
- While the dough is resting, prepare the filling. Place the peeled and cubed potatoes in a pot of salted water and bring to a boil. Cook the potatoes until they are tender, about 15 minutes. Drain the potatoes and let them cool slightly.
- In a skillet over medium heat, melt a tablespoon of butter and add the finely chopped onion. Sauté the onion until it becomes soft and translucent, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, mash the cooked potatoes. Add the sautéed onions and 1 cup of white cheese (farmer's cheese). Season the mixture with salt and pepper to taste. Mix until all ingredients are well combined and the filling is smooth. Set aside.
- Once the dough has rested, divide it into two halves. Roll out one half on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 3 inches in diameter.
- Place a small spoonful of the potato and cheese filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and pinch the edges together firmly to seal. You can also crimp the edges with a fork for a decorative touch.
- Repeat the rolling and filling process with the second half of the dough until all filling is used. Place the filled pierogi on a floured baking sheet to prevent them from sticking.
- Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches. Cook them for about 5-7 minutes or until they float to the surface. Once they float, let them cook for an additional 2 minutes.
- Using a slotted spoon, remove the cooked pierogi from the water and transfer them to a plate. If desired, you can keep them warm in a low oven while you cook the remaining pierogi.
- In a skillet, melt a few tablespoons of butter over medium heat. Add the cooked pierogi and fry them until they are golden brown and crispy on both sides, about 2-3 minutes per side.
- Serve the pierogi hot, garnished with additional sautéed onions or a dollop of sour cream, if desired. Enjoy your delicious Potato Onion and White Cheese Pierogi!
Tips
- Dough Consistency is Key: Knead your dough thoroughly and let it rest to ensure a tender, elastic texture that won't tear when filling.
- Don't Overfill: Use a small spoon to add filling, leaving enough space to seal the edges completely and prevent bursting during cooking.
- Crimp Edges Tightly: Use a fork or pinch edges firmly to create a perfect seal that keeps the delicious filling inside.
- Boil Before Frying: Always boil pierogi first to cook the dough, then fry for that irresistible golden, crispy exterior.
- Keep Pierogi Warm: If cooking in batches, keep cooked pierogi in a low-temperature oven to maintain their temperature and texture.
- Experiment with Toppings: Try serving with caramelized onions, sour cream, or crispy bacon bits to elevate your pierogi experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 55mg