pierogi ruskie

My grandma's recipe for pierogi ruskie (vegetarian)

My Grandma's Pierogi Ruskie Recipe

white flour

water

salt

(600 grams) of cottage cheese

potatoes

block of butter (125 grams)

onion

black pepper

Put flour, egg, oil, and salt into the...

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

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

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

Whisk until all the ingredients are incorporated and...

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

Peel the potatoes and put them into the...

Peel the potatoes and put them into the pot.

Add the cold water, two pinches of salt...

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

Peel and chop an onion. Gently fry it...

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

When potaoes are soft, pour out the water...

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

Add the cottage cheese, salt, pepper, and mix...

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

Divide the dough into the 2 or 3...

Thinly roll each piece out onto a floured...

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

Use round cookie cutter to cut the circles...

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

Put the filling (1/2-3 teaspoons) in the centre...

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.

Pull the edges of each circle together to...

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.

Collect the remaining dough scraps and put them...

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.

Pour the water into the big pot. Add...

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

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

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

When they start floating, wait for a minute...

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

Pour the melted butter on top.

https://www.youtube.com/watch?v=-ju1VPAfjb4

Link to the full recipe: https://polishfoodies.com/vegan-pierogi-recipe/

Wonder how to make vegan pierogies? Here's the easy recipe for Polish vegan pierogi ruskie.

Learn how to quickly make vegan pierogi dough and how to cook pierogi right.

Even though Polish food is based on meat and dairy, you will be surprised how easy it easy to make the traditional recipes from Poland vegan! In this post, you will find the vegan pierogi recipe.

I've been doing my best to make my vegan pierogi ruskie taste EXACTLY THE SAME as the traditional pierogi ruskie. It's been easy with the dough but it took me a while to come up with an idea for a vegan filling.

I think I succeeded- I asked my family to try these vegan pierogi and no one realized that the dish is vegan. They said my vegan pierogi taste like the standard pierogi ruskie.

How To Make Vegan Pierogies? Polish Vegan Pierogi Recipe.

Pierogi ruskie are one of the most popular Polish dishes. The filling is very simple, it&#39;s made with only 3 ingredients, but I can assure you - it’s packed with flavor. It&#39;s the comfort food of every Pole! If you&#39;re looking for the best and authentic recipe for Polish pierogi - this is it!

Pierogi Ruskie (Authentic Potato and Cheese Pierogi) + video

(500 grams) all-purpose flour ((17.5 ounces))

(40 grams) butter ((1.4 oz), or vegetable oil)

2.2 lbs potatoes (1kg) (mealy/starchy

½ oz onion (240 grams) (1 very large and 1 small onion)

frying oil

17.5 oz full-fat (tłusty) Polish twaróg cheese (500 grams) (or farmer’s cheese)

salt and black pepper

Add the flour and salt into a large bowl, and stir together.

In a small saucepan, warm the water with butter until they are very hot, but not boiling (temperature should be around 80-90 °C / 176-194 °F, that is when the water starts to move and steam).

Pour hot water with butter into the bowl with flour. Stir with a wooden spoon until roughly combined.

Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food processor can also be used (fitted with the dough blade). The dough should be smooth, soft, and elastic, it shouldn’t stick to your hands. When you follow the recipe (especially if you weigh the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).

Wrap the kneaded dough in plastic foil (so it doesn’t dry out), and leave to rest for about 30 minutes (it will be easy to roll out).

Make the dough:

Boil the potatoes in a pot of salted water until soft enough to mash. Drain and mash the potatoes, transfer to a large bowl, and set aside to cool.

Dice the onions. Heat the oil in a large frying pan, and cook the onions over medium-low heat for about 10 minutes until translucent.

Combine the potatoes with cheese and onions, and season with salt and pepper to taste. You can do it with your hands or with a stand mixer (fitted with a flat beater attachment) or with a potato press (I have a blender with a potato masher attachment, it‘s great here).

Optional step: You can form the filling into balls – making the pierogi goes faster this way. This method is not great for every pierogi filling, but in this case, it’s perfect. I scoop the filling with an ice cream scoop, then divide it in half and form a ball, each about 1 1/2 inches (3.5 cm) in diameter, about 0.7 oz (20g) in weight. You can, of course, scoop the filling with a teaspoon – about 1 teaspoon for 1 pieróg. If the filling is not easy to form you can put it in the fridge for 30 mins.

Make the filling:

Divide the dough into 4 parts.

On a lightly floured surface, thinly roll out the first piece of the dough, to a thickness of approx. 1/16 inch (2 mm). If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.

Use a cup or a pierogi/pastry cutter to cut out rounds. (I also get a lot of questions about the pierogi cutter that is shown on the photos, it’s very old and 2 3/4 inches (7cm) in diameter!). Gather the scraps, cover them with plastic wrap, and set aside.

Place one ball of filling (about 1 heaped teaspoon) on each round.

Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. Do not leave any gaps or pierogi may open during cooking. Optional: You can make a decorative edge – it’s shown in the video.

Place the pierogi apart on a floured surface and cover them loosely with a kitchen cloth so they don‘t dry out.

Repeat with the remainig dough.

Rolling out, stuffing and shaping:

Bring a large pot of salted water to a boil.

Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.

Drain well and transfer to a plate or baking sheet. Pour melted butter over pierogi so they don’t stick to each other.

Enjoy!

Cook the pierogi:

I made these yesterday and the dough was perfect! I don’t have a scale so I was careful with my flour measurement. I had to sub the cheese as I couldn’t find farmers cheese but other than that, made it per recipe. I boiled the dumplings first and then sautéed with kielbasa and caramelized onions. They all held together and were so tender. Absolutely delicious!

YES, THE RECIPE WORKS AND IT IS DE LI CI OUS! Thank you so much! Measurements are accurate and oh man, what a treat! My family loved it!!!!

How did you pinch them to such a nice pattern?
I made pirogi today using your recipe it was the first time they did not disintegrate in the simmering water and their content was intact. Was deliciously soft and tasty. 
My husband fried a few in a small amount of oil and these were excellent too
Thank you.

I’m so happy I found your recipe. I really appreciate how you took the time to explain everything. Your recipe was so good, I made 3 batches in one day..

I made this today, i am not polish but my husband is and his mother passed away 4 years ago. As her anniversary is coming, i thought It would be lovely to have some homemsde pierogis. This recipe was amazing thank you so much. I followed it exactly and precisely. The dough came out perfect the only thing i did was use too much salt for the cheese and potato filling. I have more filling left over so will make more dough, and enjoy these once more. Thank you

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580567170/d2x0wh7jiflcuricg5iq.mp4

My favorite pierogi dough recipe – soft, elastic, smells of butter and is easy to roll out. Many tips on how to make the perfect pierogi and answer all the questions you could have.

The best pierogi dough recipe (potato and cheese pierogi)

These delicious classic Polish pierogi are our favorite. Find out how to make the best pierogi ruskie with our simple and easy to follow recipe!

Classic Polish Pierogi Recipe

All-purpose flour (plus extra for dusting)

Salt

Clarified butter

Egg (in room temperature)

Russet potatoes

Twaróg Quark cheese

Onion (finely chopped)

Salt (to taste)

black pepper (to taste)

Unsalted butter

Sour cream

onions

Prepare the dough

 In a large mixing bowl, sift the flour and add salt. In a separate bowl, melt the butter in boiling water. Gradually add the water with melted butter to the flour, mixing with a spoon until combined. Add the egg and mix well. 

Knead the dough

 Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Cover and let rest for 30 minutes.

Pierogi Dough

Boil the potatoes

 Peel and rinse the potatoes. Put them in a pot, with around 4 inches of room from the top. Cover completely with cold water and add 1 tablespoon of salt. Boil on medium heat for about 20 minutes, or until soft. Drain the water and mash. Leave to cool completely.

Sauté the onions

 Melt the butter on a skillet or a nonstick pan. Sauté the chopped onion on medium heat in clarified butter, until golden and soft. It should take around 7-10 minutes. Set aside to cool.

Mix the ingredients for the filling

 Mash the boiled potatoes again, until smooth. Combine with cheese, salt, and pepper. Add the cooled, sautéed onions, and mix well. Taste, and add salt and pepper if needed.

Cut out the dough

 Divide the dough into four parts. Roll out one part on a floured surface until thin (around 2 millimeters). Cover the other pieces with a cotton cloth, so it doesn’t dry out. Cut out circles using a glass or a cookie cutter around 3 inches in diameter.

Form the Pierogi

 Take the circle of dough into your hand and slightly stretch it. Place a spoonful of filling on each dough circle, fold in half to form a semi-circle, and press edges to seal. Pinch again the edges, creating ruffles.

Pierogi Filling

Cook the Pierogi

 Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the surface, then continue cooking for about 1-2 minutes more. Remove with a slotted spoon.

Fry the pierogi in butter

 The pierogi are ready to eat, but we find them even more delicious when we fry them up in some butter! In a large skillet, melt 4 tablespoons of butter over medium heat. Add boiled pierogi in batches, frying until each side for about 2 minutes or until they are golden and crispy. 

Serve Hot

 Serve your crispy butter-fried pierogi with sour cream and caramelized onions on the side.

Cook &amp; Serve

I absolutely love this recipe. I've been searching for it. My mom passed away and I didn't get her recipe. I wanted the  sour kraut and mushroom filling one. Still searching. Thank you

My grandmother was from Poland.  She made a cheese filling using Farmer's Cheese which she grated and sautéed green onions, but never used potatoes with the filling.  She sautéed the onions in butter first, then added them to the Farmers Cheese.  If Farmer's Cheese isn't available, dry cottage cheese works.  So delicious, is the Polish cuisine!  Thank you for sharing.

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