RUSKIE PIEROGI (cottage cheese & potato)

Welcome to my Polish Christmas! Recipe number one! And what’s a Polish Christmas without some homemade pierogis.
I’ll try to post more recipes this week to show you my Polish Christmas prep, so stay tuned!
This is the recipe I’ve been using over the past few years, it’s fool proof and very simple. Now, the only thing is it makes between 45-65 pierogis, so through all my experience, gathering a group of friends and making a small pierogi assembling party is ideal. Last month, I made a double recipe, for a group people all by myself… let’s say it took me a while to recover.


I somehow lost this recipe in all my notebooks, idea books, agendas, sketch books, etc.. I was so sad, when I went looking for it. But three summers ago, me and my friends made a cookbook together, and of course it was there in the file. I’ve been missing that group of friends a lot lately. Shout out to all the good times we had together! Y’all should come back to Montreal 😉 ;).

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RUSKIE PIEROGI (cottage cheese & potato)

DOUGH
2 1/2c all purpose flour
1tsp salt
1 egg
1 cup warm water

FILLING
5 large yukon gold potatoes (or other yellow potatoes)
1c cottage cheese
1 yellow onion
1tbsp butter
1tsp salt
1tsp ground black pepper
1/2c sauerkraut

STEP BY STEP
DOUGH
In a large mixing bowl mix together the salt and flour, with you hands make a hole in the middle of the flour, and crack your egg into it. Mix in the egg and slowly add the warm water making the dough come together. You can add slightly more water, if need be, or flour if you’ve added too much water and the dough is sticky. Flour your counter top and place the dough on it. Kneed it until it’s a nice smooth ball, put it back in a greased bowl and cover it with a wet dish towel, in the fridge, for about two hours or more.

FILLING
Peel and clean the potatoes. In a large pot filled with water, bring the potatoes to a boil and let them cook until they’re soft all the way through. Strain them, mash them in the pot and set them aside. Dice the yellow onion, sauté it in the butter, in a pan and add to the mashed potatoes. Add the rest of the ingredients; cottage cheese, sauerkraut, salt and pepper. Mix with a wooden spoon until it’s all incorporated and let it cool.

ASSEMBLY
Cut dough into 4 parts, sprinkle flour on your countertop and roll out dough till it’s thin (2-3 mm). With a cookie cutter or your wine glass, cut dough into circles, place 1 tbsp of filling in the middle. In your hands fold each circle in half and pinch dough together. (if you’re having trouble sealing them, put water on the inside edges). Place the prepared pierogis on your countertop or plates, but make sure to not let them overlap (don’t stack them), so they don’t stick together. When you’re done assembling them all, boil water with oil and salt, in a pot and individually place a few pierogis in the water. When they float to the top, that’s when they’re done, use a slotted spoon to scoop them out.
After the pierogis are cooked through boiling, you can then choose to fry them, eat them as is or freeze them (if you’ve made too many). Enjoy!

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