Cheese calculator
Winemaking
They originated in China, are associated with Polish cuisine, and are called “ruskie.” Pierogi — they are a traditional delicacy in many Polish homes. Discover our recipe for perfectly delicate dough and a phenomenal filling made with potatoes and white cheese.
Homemade potato and cheese pierogi – step by step
Recipe for the perfect pierogi dough
Preparation:
Spread the flour on a pastry board, crack in the eggs, add salt, oil, and half of the hot water. Then, using motions that bring the flour from the edges toward the center, start kneading the dough. Add the next portion of water and knead the dough so that it has a uniform texture and does not stick to your hands. If necessary, you can add a little more water. Set the dough aside in the refrigerator for 20 minutes. After that time, roll it out very thinly - so that it is slightly translucent. Using a glass, cut out round discs, place the filling in the center, and seal tightly into a dumpling shape.
Recipe for the filling for potato and cheese pierogi
Preparation:
Peel the potatoes, cut into small cubes, and cook in salted water until tender. Finely chop the onion and sauté in butter until it softens and turns golden. Drain the cooked potatoes, transfer to a bowl, and add the sautéed onion, previously finely chopped parsley, spices, and cheese. Combine everything thoroughly, e.g., with a potato masher, so that the mixture becomes compact and uniform. Leave the filling in the refrigerator for 10 minutes.
How long to cook pierogi?
Fill a 5-liter pot halfway with water, add 2 teaspoons of salt, and bring to a boil. Once the water starts boiling, keep the pot over low heat, then add the pierogi to the pot, preferably in batches, so that a single cooked portion forms one layer of pierogi on the bottom. After the pierogi float to the surface, cook for another 2-3 minutes, then serve with your favorite toppings.
Note!
When sealing the pierogi, you can brush the edges of the dough with water, which will help it stick together better.
