"Russian Pierogi" are the most famous type of pierogi in Poland. This dish is simple yet delicious! You can experiment with other pierogi filling, for example filling with your country favourite flavours.
Other popular types of pierogi are with: blueberries, strawberries, blackberries, mushrooms and sauerkraut, meat, sweet farmers cottage cheese.
Ingredients for filling:
- 250 grams farmers cottage cheese (dry one)
- around half a kilogram boiled potatoes, mashed
- 1 medium onion, finely chopped
- black pepper
1. Fry the onion with a little bit of oil until golden brown.
2. Mix together the cheese, potatoes and onion with oil.
3. Add the salt and pepper to you taste.
Ingredients for my Mum's great pierogi dough:
- 2-3 cups* plain flour
- 2 tablespoons olive oil
- hot water (but not boiling one), 1 cup should be enough
- pinch of salt
*In Poland cup has 250 ml.
1. Combine the flour with olive oil and salt.
2. Make a well in the centre, then slowly add water. Using a fork mix until well combine. Start to knead the dough until soft and elastic.
3. Cover dough with a plastic bag/cling film and leave it for about 10-15 minutes.
4. Dust the surface with flour. Roll out small pieces of dough until about 3mm thick. Rest of dough should be covered, it will prevent it from drying.
5. In a large saucepan start boiling water with little bit of salt.
6. Using a cup or pastry cutter cut round pieces.
7. Place 1 tbs of filling in a centre of each pieces.
8. Lightly crimp edges - make sure there are no holes.
9. Cook pierogi in a boiling water until they rised to surface.
10. Remove from pan with slotted spoon.
11. Served boiled pierogi with a fried onion. Cold pierogi you can fry and then serve with sour cream or crème fraiche (my favourite one).