My Grandma's Pierogi Ruskie Recipe

Step 1

Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.

Step 2

Start adding the water slowly, letting it incorporate before adding more.

Step 3

Whisk until all the ingredients are incorporated and there are no lumps.

Step 4

Peel the potatoes and put them into the pot.

Step 5

Add the cold water, two pinches of salt and boil until they are soft (about 30 minutes)

Step 6

Peel and chop an onion. Gently fry it with the entire block of butter (the onion should remain white, don't caramelize it)

Step 7

When potaoes are soft, pour out the water and add the fried onion with butter to the pot.

Step 8

Add the cottage cheese, salt, pepper, and mix all together with the potato masher.

Step 9

Divide the dough into the 2 or 3 pieces.

Step 10

Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.

Step 11

Use round cookie cutter to cut the circles from the dough.

Step 12

Put the filling (1/2-3 teaspoons) in the centre of each circle. The more filling the better, however, you need to be sure it stays inside pierogi.When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.

Step 13

Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.

Step 14

Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.

Step 15

Pour the water into the big pot. Add 2 pinches of salt. Boil.

Step 16

Gently throw pierogi, one by one into the boiling water.

Step 17

When they start floating, wait for a minute and take them out with the slotted spoon.

Step 18

Pour the melted butter on top.