Pierogi Ruskie Recipe at MyDish

Pierogi Ruskie

4 stars based on 2 reviews Rate this Recipe

Method

  • PREPARE DOUGH: Combine dough ingredients, knead till it does not stick to the hands. Divide into four lots, roll them out thinly one at a time. Cover bowl while working to stop dough drying out. Cut rounds, about 2 to 2.5 inches.

  • MAKE THE DUMPLINGS: Mash all ingredients together to blend well. Place a scant spoon of filling on each round of pastry, fold over to get a half-moon shape. DO NOT OVERSTUFF: the filling expands! Press edges down securely -- I use a fork to seal them so they don't come unstuck in the pot. Every cook has a signature way of sealing!

  • COOK: In a shallow wide pan or wok, bring salted water to the boil. Drop batches of pierogi in. When they rise, cook for about 4 minutes. Get them out with a strainer spoon, drain well. Place in warmed dish.

  • SERVE: Pour melted butter or pork dripping with crackling bits over pierogi. Serve piping hot. Optional: serve sour cream on the side.

  • REHEATING: Any pierogi left over (unlikely) can be warmed through in a frying pan with a little fat if needed.

  • TO FREEZE: Cook first! The dough is too soft to handle raw.

    •

    Tips

    • DRINK WITH: Beer, chilled vodka, or a nice dry riesling from:

      Alsace, France
      Luxembourg
      Germany
      Austria

    Comments Add your comment

    • Dear Reader

      I see you are a fan of Gessler 'quisine'! Very nice! The French spelling is 'cuisine', and the Gessler adaptation very imaginative.

      Perhaps we come from different parts of Poland -- where my relatives live, pierogi are definitely their best kind of comfort food and a celebration, after all the work that goes into making them.

      As for the patron saint, that is meant to be a joke, much like 'holy cow'! As a linguist, I am aware that the expression is archaic.

      And by the way, I think the name 'pierogi ruskie' gives away the fact that this recipe comes from Russia. And perhaps they came to Russia from China before that!

      One way or another, pierogi are a delight. When the Unia-Polska Institute ran a competition for a Polish recipe to share with the rest of Europe, one winner submitted a creation combining her two favourite Polish foods: pierogi and mak (poppy seed). Stuffing pierogi with mak was her idea of Christmas (Wigilia) heaven. Perhaps you would like to try it!

      Smacznego!

      by EVABXL on Thu Nov 19 2009   reply to this comment

    • Pierogi are commonly widespread throughout Polish quisine, but they are not our best comfort food or any sort of celebration food in anykind. They don't have they saint patron either, that is just an aexpression, and it is way outdated :)
      By the way, pierogi are not traditional Polish recipe, they have come from Russia ages ago...

      by alditch on Thu Nov 19 2009   reply to this comment

    Ingredients

    •  
    • DOUGH
    • 14 oz plain flour
    • pinch salt
    • 1 egg
    •  lukewarm water
    •  
    • FILLING
    • 1 lb potatoes. mashed
    •  feta cheese (crumbled)
    • 1 small raw egg
    • 1 onion. diced and fried gently
    •  butter for dotting on top
    •  pork dripping. with crackling (optional)
    •  sour cream (optional)
    •  salt and pepper

    By Views 3678  Added Fri Aug 14 2009


    POLAND'S FAVOURITE COMPORT FOOD: Just say the word 'pierogi' to a Pole and watch them drool.

     

    Pierogi are a vitally important part of Polish identity. They even have their own patron saint, as in the expression 'Swiety Jacek z pierogami!' -- roughly speaking, 'Holy Cow!' or somesuch. There are hundreds of fillings, but potatoes and cheese Read More