Pierogi Ruskie

Due to a combination of bad luck and stubbornness I ended up making pierogi in an un-air-conditioned kitchen in the middle of July. Fortunately, the whole family pitched in to help, and that’s basically my best advice for making dumplings (or dumpling-adjacent foods like ravioli or tamales): get a bunch of people to help. It turns what might be a difficult and daunting task into a party!

The recipe I used is from Polska: New Polish Cooking by Zuza Zak

Makes about 24 pierogi*

For the dough:
2 1/2 cups all-purpose flour
2 egg yolks
2 TB unsalted butter
large pinch of salt
approx. 1/2 cup warm water

For the filling:
2 onions
1 TB salted butter
5 oz. twaróg**
1 potato, peeled, cooked, and diced
salt and pepper

1. Make the dough by combining all the ingredients, using only enough water to bring the mixture together. Knead until smooth, cover, and let rest for 20 minutes.

2. Chop the onions finely, and fry them in butter. Combine half of the onions, cheese, and potato for the filling. Season with salt and pepper.

3. Roll the dough as thinly as possible on a lightly floured surface. There are a few ways to make pierogi, but what we did was to cut out rounds, fill them, fold them in half, and crimp with a fork. If you need to, you can use some water to seal the edges.

4. Bring a large pot of salted water to a boil. Gently lower the pierogi into the water, cooking in two batches. As soon as they start to float up to the top, cook them for 2-3 minutes more. Remove them with a slotted spoon to the pan with the onions.

5. Fry the pierogi for a minute or two, then serve.

*The recipe actually says ‘serves 2’, but unless those are two very hungry people, I think you can get away with more.

**The recipe recommends ricotta as a substitute, but any fresh or farmer’s cheese should be good. I used quark, which is kind of the same idea as twaróg as far as I can tell.

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