Pierogi ruskie

Ingredients

Instructions

1. 1

   Bring a medium pot of salted water to the boil for the potatoes. At the same time, start the dough: mix the plain flour and fine salt in a bowl, add the egg, warm water, and neutral oil, then knead for 6-8 minutes until smooth and elastic. If it feels sticky, dust very lightly with flour; if dry, wet your hands and keep kneading. Cover and let it rest while you make the filling.

2. 2

   Add the floury potatoes to the boiling water and cook for 12-15 minutes until completely tender; a knife should slide in easily with no resistance. Drain very well so the filling stays firm.

3. 3

   While the potatoes cook, melt the butter in a frying pan over medium heat. Add the finely diced yellow onion and cook for 8-10 minutes, stirring often, until soft and lightly golden rather than dark brown; gentle browning keeps the filling sweet. Set aside to cool slightly.

4. 4

   Mash the drained potatoes until dry and mostly smooth. Crumble in the twaróg cheese, add the cooked onion, fine salt, and freshly ground black pepper, then mix thoroughly. Taste and adjust seasoning; the filling should be distinctly peppery and savory. Let it cool for a few minutes so it is easier to shape.

5. 5

   For the topping, melt the butter in the same pan over medium-low heat. Add the thinly sliced yellow onion and cook for 10-12 minutes, stirring regularly, until deeply golden and caramelised. Season lightly with fine salt and freshly ground black pepper. Keep warm on low heat.

6. 6

   Roll the rested dough on a lightly floured surface to about 2 mm thick. Cut out rounds 7-8 cm across. Place about 1 heaped teaspoon of filling in the centre of each round, fold into half-moons, and pinch firmly to seal, pushing out any trapped air. Keep the finished pierogi covered with a towel so they do not dry out.

7. 7

   Bring a wide pot of lightly salted water to a gentle boil. Cook the pierogi in batches for 2-3 minutes after they float to the surface. Do not overcrowd the pot or they may stick and cool the water too much. Lift out with a slotted spoon and drain briefly.

8. 8

   Plate the pierogi, spoon over the caramelised onion and butter, and serve immediately with sour cream on the side or dolloped over the top.

Nutrition per serving

Notes

• •For the best traditional texture, use floury potatoes such as Maris Piper or King Edward; waxy potatoes make the filling gummy.
• •Twaróg can be replaced with well-drained farmer's cheese or quark if needed, but authentic pierogi ruskie are best with twaróg.
• •If you have scraps of dough, gather and reroll them once; repeated rerolling makes the dough tougher.
• •These pierogi are also excellent pan-fried in a little butter the next day until lightly crisp.

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