Thursday, January 29, 2015

Pierogi Ruskie


Pierogo Ruskie adapted from here.

500g floury potatoes, peeled and cut into large chunks
4 large onions, diced
2 tbs olive oil
200g cream cheese
50g cottage cheese
salt and pepper

335g plain flour
1 egg, lightly beaten

To serve:
Sour cream
Dill, chopped (optional)

To make the dough: Combine the flour and a generous pinch of salt in a medium bowl. Add egg and 125ml warm water and combine. Knead for a couple of minutes, just until a soft, smooth dough forms. Set aside at room temperature for about an hour to rest.

To make filling: Place potatoes in a pot of cold salted water and bring to a boil. Boil for 10 minutes, drain and set aside.

Heat oil in a pan over medium heat then sautee onions for 20-30 minutes until they're soft and very, very brown.

Mash together potatoes, 1/4 of the cooked onions and the cheeses, either by hand or in a food processor, until mixture is very smooth. Season with salt and pepper to taste. Set aside to cool to room temperature.

To assemble: Divide the dough into 3 hunks. Lightly dust the bench with flour and, working with one hunk at a time, roll the dough out and cut circles out using a 8-9cm cutter (I used the largest of my set of 3 scone cutters).
Fill each circle with a heaped teaspoon of fillings, moisten the edge of one half of the circle with water and pinch the edges together to seal. Continue until all the dough is used up (we got exactly 33 pierogi). This will probably leave you with a lot of leftover filling to eat at your leisure.

To cook: Turn the oven on low to keep the pierogi warm until they're all cooked.
Bring a large pot of salted water to the boil. Working in 3 or 4 batches, boil the pierogi for three minutes, by which time they should have floated to the top of the water. Remove with a slotted spoon, place in in an oven-proof dish and stash in the oven while you cook the rest. Don't leave them in the oven longer than that though because they'll dry out and stick together.

Reheat the remaining onions.

To serve: Drizzle with sour cream and scatter with onions and dill (if using). Eat with simultanious haste and restraint because "OMG GET IN MY MOUTH" but also "I don't want them to be over!!!"


  1. The Pierogi were as AH-MAZE as this very blog. I think we should eat pierogi exclusively for PCJ from now on.

    1. It's too early to settle on the potato dish! Have you made rosti yet? Tiesen nienod? Ñoquis rellenos? Fondant potatoes? I SHOULD SAY NOT!

  2. Oh my goodness!! All the starches I love!