Cheese and Potato Dumplings / Pierogi Ruskie
This is perfect pierogi filling combination. It contains equal amounts of farmers cheese and white potatoes with perfectly balanced amount of yellow onion just slightly translucent in a ideally stuffed pierogi dough exactly as my mom used to make. This kind of a dough will not stick to your board, the roller or your hands, therefore there is no need to use additional flour. A must try recipe!
Servings: 12 Servings
Calories: 191kcal
Ingredients
- 500 grams farmers cheese
- 500 grams white potatoes
- 300 grams yellow onions
- 2 teaspoons salt (or to taste)
- 1 pinch ground black pepper (or to taste)
- 1 tablespoon oil (to fry the onion)
Pierogi Dough Ingredients:
- 500 grams all purpose flour (sifted)
- 1/2 teaspoon salt
- 80 grams butter (unsalted)
- 250-280 ml hot water (depending on how much the flour absorbs)
Instructions
Cheese and Potato Filling Instructions:
- Peel the potatoes and cut into halves so that they can cook faster. Wash them then add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. You can also skip the salt in this step and add salt to the potatoes while mixing with cheese and fried onion. Bring to a boil over high heat and reduce heat to medium and continue to cook at a simmer until potatoes are tender, about 25 minutes.
- While the potatoes cook, prepare the onions: Peel the onion and cut into small cubes. In a large skilled add oil and the cut up onion. Fry, stirring occasionally, until golden-brown and softened, about 10-12 minutes. Set aside to cool.
- Drain the potatoes, then transfer to the medium bowl with half of the onions. Leave the other half for sprinkling on the top of dumplings. Add the cheese, stir to combine, season with salt and black pepper, then let cool.
Pierogi Dough Instructions:
- If using a food processor there is no need to sift the flour, just aerate it. If using mixer or your hands sift flour into a large bowl or board. I prefer to work on my wood board. Add butter and salt to the sifted flour and mix. Pour water slowly a little at a time and knead the dough for a while. Knead the dough preferably by hand. The dough should be soft, elastic and flexible. Wrap the ball of dough in foil, a plastic bag or cover with a cotton cloth to rest until it's cooled.
- After cooled, unroll the dough from foil, plastic bag or from under the cotton cloth and divide it into 3 parts. Set the other pieces aside and cover with plastic or a cotton cloth so that the dough does not dry out. Roll out one piece thinly on the board. Cut circles. Stretch each piece with your hands. Apply the stuffing on the dough in the middle. Fold the pierogi in half and press the sides firmly together. Place the pierogi side by side on the board or on a baking sheet lined with parchment paper. You may freeze the pierogi for later use or cover the pierogi with a cloth while waiting to be cooked.
- Place each series in a pot with salted, boiling water. Take pierogi out 2-3 minutes after they surface. Makes about 50 - 60 pierogi. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 191 |
| % Daily Value* | |
| Total Fat 12.6g | 16% |
| Saturated Fat 7.2g | 36% |
| Cholesterol 35mg | 12% |
| Sodium 625mg | 27% |
| Total Carbohydrate 8.9g | 3% |
| Dietary Fiber 1.5g | 6% |
| Total Sugars 1.6g | |
| Protein 8.5g | |
| Vitamin D 5mcg | 26% |
| Calcium 13mg | 1% |
| Iron 0mg | 2% |
| Potassium 209mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |
The most perfect potato and cheese pierogi I have tasted. Thank you for sharing.