Pierogi Ruskie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, egg, warm water, and salt in a large bowl.

   Ca. 2 min.

   Kokkens note: Ensure the water is warm, not hot, to help activate the flour without cooking the egg.

2. 2

   Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 1 min.

3. 3

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ca. 9 min.

   Kokkens note: The dough should spring back when lightly pressed.

4. 4

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.

   Ca. 30 min.

   Kokkens note: Resting the dough allows the gluten to relax, making it easier to roll.

5. 5

   While the dough rests, boil the cubed potato in salted water until very tender, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: The potatoes should be soft enough to mash easily.

6. 6

   Drain the potato well, then mash it thoroughly until smooth.

   Ca. 3 min.

   Kokkens note: Ensure there are no lumps for a creamy filling.

7. 7

   In a separate pan, melt a small amount of butter and sauté the finely chopped yellow onion for the filling until translucent and softened, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Cook the onion slowly to bring out its sweetness.

8. 8

   Combine the mashed potato, crumbled farmer's cheese, sautéed onion, and black pepper in a bowl.

   Ca. 2 min.

9. 9

   Mix the filling ingredients thoroughly and taste, adjusting salt and pepper as needed.

   Ca. 1 min.

   Kokkens note: The filling should be well-seasoned, as the dough is relatively plain.

10. 10

    Divide the rested dough into two or three portions.

    Ca. 1 min.

    Kokkens note: Work with one portion at a time, keeping the others covered to prevent drying.

11. 11

    On a lightly floured surface, roll out one portion of dough to about 2mm thickness.

    Ca. 5 min.

    Kokkens note: Aim for an even thickness to ensure uniform cooking.

12. 12

    Cut out circles using a round cookie cutter or the rim of a glass, about 6-7 cm in diameter.

    Ca. 3 min.

13. 13

    Place a small spoonful of the potato and cheese filling in the center of each dough circle.

    Ca. 5 min.

    Kokkens note: Do not overfill, or the pierogi will be difficult to seal.

14. 14

    Fold the dough over to form a half-moon shape and pinch the edges firmly to seal, crimping with a fork for a decorative edge if desired.

    Ca. 5 min.

    Kokkens note: Ensure a tight seal to prevent the filling from escaping during cooking.

15. 15

    Repeat with the remaining dough and filling.

    Ca. 10 min.

    Kokkens note: Place finished pierogi on a lightly floured surface or baking sheet to prevent sticking.

16. 16

    Bring a large pot of salted water to a rolling boil.

    Ca. 5 min.

17. 17

    Carefully drop the pierogi into the boiling water in batches, ensuring not to overcrowd the pot.

    Ca. 2 min.

    Kokkens note: Cooking in batches prevents the water temperature from dropping too much.

18. 18

    Cook for 2-3 minutes after they float to the surface, until cooked through.

    Ca. 3 min.

    Kokkens note: The dough should be tender but not mushy.

19. 19

    Remove the cooked pierogi with a slotted spoon and drain well.

    Ca. 1 min.

20. 20

    While the pierogi cook, melt the butter in a pan and sauté the thinly sliced yellow onion for serving until golden brown and caramelized, about 8-10 minutes.

    Ca. 10 min.

    Kokkens note: Stir occasionally to ensure even browning.

21. 21

    Serve the pierogi immediately, topped with the caramelized onion and a dollop of sour cream if desired.

    Ca. 1 min.