Pasta
Pierogi Ruskie (Potato and Cheese Dumplings)
- Preparation time
- 1 h 15
- Servings
- 4 servings
Ingredients
- Flour — to buy400 g
- Egg — to buy1
- Water — to buy150 ml tiède
- Salt — to buy1 pincée
- Potato — to buy500 g
- Onion — to buy1, émincé
- Butter — to buy50 g
- Cottage cheese — to buy250 g
- Pepper — to buy1 pincée
Preparation
Make the dough: mix the flour with the egg, warm water and a pinch of salt, knead for 5-6 minutes until soft and smooth. Cover and let rest 20 minutes.
Meanwhile, boil the potatoes in salted water for 15-18 minutes, until tender, then drain and mash them.
Cook the sliced onion in a little butter until well golden, and set half aside for serving.
Mix the still-warm mash with the farmer''s cheese and half the golden onion, salt and pepper generously: the filling should be well seasoned.
Roll out the dough thinly on a floured surface and cut out circles about 8 cm/3 in across. Spoon some filling into the center of each, fold into a half-moon, and seal the edges firmly by pinching.
Poach the pierogi in small batches in a large pot of salted boiling water: they''re done when they float to the surface, count another 1-2 minutes after that.
Drain, lightly brown in a skillet with a little butter, and serve with the remaining golden onion.