Time to Cook…Pierogi with Potato & Cheese “Russian”

As I mentioned in yesterday’s blog post on Sunday night I had a pierogi making get together.   Well like I promised here is the recipe for making my favorite Pierogi.

pierogi

Now that I have put that in writing I am second guessing myself as I like the spinach ones, the sauerkraut & mushrooms, the strawberry ones, by the looks of it I like pierogi in general.

 Time to Cook…Pierogi with Potato & Cheese “Russian”

For the potato and cheese filling you will need 3 kg(just a bit over 6.5 lbs) of potatoes, 3 large yellow onions(like red onions so I used 6 small ones instead), butter, a pinch of salt, 1.2 kg (2.5 lbs) farmers cheese(in Polish it is called "twarg") and butter for frying the onions.

For the potato and cheese filling you will need 3 kg(just a bit over 6.5 lbs) of potatoes, 3 large yellow onions(like red onions so I used 6 small ones instead), butter, a pinch of salt, 1.2 kg (2.5 lbs) farmers cheese(in Polish it is called “twarog”) and butter for frying the onions.

This is twarog cheese here in Poland.  Imagine cottage cheese with the liquid drained out and a bit sweeter.  So if you are in the US and can't get twarog cheese, just use cottage cheese that has be drained and it will turn out just as good.

This is twarog cheese here in Poland. Imagine cottage cheese with the liquid drained out and a bit sweeter. So if you are in the US and can’t get twarog cheese, just use cottage cheese that has be drained and it will turn out just as good.

Peel the potatoes

Peel the potatoes

Boil the potatoes till done.

Boil the potatoes till done.

Now mash the potatoes with a mixer or by hand.  Put potatoes to the side until cool.

Now mash the potatoes with a mixer or by hand. Put the potatoes to the side until cool.

Oops, I missed a taking a picture!  Chop and fry the onions until translucent while potatoes are cooling.  Then add to cooled potatoes.

Oops, I missed a taking a picture! Chop and fry the onions until translucent while potatoes are cooling. Then add to cooled potatoes.

Then add crumbled farmers cheese to potatoes and onions.

Then add crumbled twarog cheese to potatoes and onions.

Mix thoroughly together.

Mix thoroughly together. 

Filling is done, now onto the dough!

You seriously only need these 2 ingredients for pierogi dough...1 kg  of flour (8 cups) and 125 g of butter(1/2 cup). And of course water, 500 ml(2 cups).

You seriously only need these 2 ingredients for pierogi dough…1 kg of flour (8 cups) and 125 g of soft butter(1/2 cup). And of course water, 500 ml(2 cups).

Time to make the dough!  First up, put flour in a big bowl.

First up, put flour in a big bowl.

Add soften butter to the flour.

Add soften butter to the flour.

Mix together with a fork.

Mix together with a fork.

Once dough starting to get mixed together add warm water a little at a time.

Once the dough starts to get mixed together add warm water a little at a time.

Now mix the dough until soft and elastic.

Now mix the dough until soft and elastic. We made 3 batches of dough that night.

It's done!  Cover the dough with a clean towel so it doesn't dry out till you are ready to start making some peirogi.

It’s done! Cover the dough with a clean towel so it doesn’t dry out till you are ready to start making some peirogi.

Roll dough out on a slightly floured surface till about 1/8 of inch think.  Not to thick and not to thin.

Roll dough out on a slightly floured surface till about 1/8 of inch think. Not to thick and not to thin.

Yes, you can get fancy pierogi cutters but a small cups works just as good.  Start cutting lots and lots of pieces.

Yes, you can get fancy pierogi cutters but a small cups works just as good. Start cutting lots and lots of circles.

Time to start filling once you have a bunch cut.

Time to start filling once you have a bunch cut.

Take a spoonful of your potato and cheese filling into the middle of the circle.

Take a spoonful of your potato and cheese filling into the middle of the circle.

Fold the dough in half.  Carefully pinch the sides together to form the half circles.

Fold the dough in half. Carefully pinch the sides together to form half circles.

They are lots of different ways to seal them. You can just pinch it close or you can even take a fork and press them shut that way.

There are lots of different ways to seal them. You can just pinch it close or you can even take a fork and press them shut that way.

One did it this way for dimple effect.

One did it this way for dimple effect.

This one is perfect!

This one is perfect!

It much faster when you have this many pairs of hands helping you make them.

It much faster when you have this many pairs of hands helping you make them.

This is about one batch of dough worth of pierogi.  They are really to get boiled.

This is about one batch of dough worth of pierogi. They are ready to get boiled.

Bring water to a boil.

Bring water to a boil.

Add them to the boiling water one at a time to make sure they do not stick together.

Add them to the boiling water one at a time to make sure they do not stick together.

After 2 to 3 minutes they will start floating and when they do they are done.

After 2 to 3 minutes they will start floating and when they do they are done.

Do these not look delicious?

Do these not look delicious?

This is how you know you are getting tired of making periogi when they turn into the size of the pot.

This is how you know you are getting tired of making pierogi when they turn into the size of the pot.

Are these not easy and cheap to make?   Yes, they are time consuming but SO worth it.

I add a side of sour cream to my pierogi.  Some people top them with fried onions, bacon bits, or even ketchup(I think is a sin but some do it).

What is your favorite pierogi filling?

love kelley
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4 Responses to Time to Cook…Pierogi with Potato & Cheese “Russian”

  1. MelissaG says:

    THANK YOU for sharing, Kelley! Can’t wait to try these someday soon! My favorite filling would have to be potato, onion, and cheese – although I think my grandmother used cream cheese…hmmm…My second favorite would have to be sauerkraut. These were made by my PATERNAL grandmother. My MATERNAL grandmother made mostly sweet pierogies with what my mother calls “farmer’s cheese” (similar to what you described twarog to be like) and fruit.

    Thanks again, Kelley! Can’t wait for your next post!

  2. Wojtek says:

    It’s better to translate ruskie as Ruthenian:
    dumplings in Poland
    ruskie pierogi (in Polish only)
    Explanation in Polish Wikipedia entry (previous link) associates ruskie with Red Ruthenia

  3. Pingback: What a 48 Hours Never a Dull Day in Poland

  4. Linda Manns Linneman says:

    We had some friends from Poland years ago that made these. You are right They are great. I think one day I will get everything I need to make these and spend a day doing it. Thank you for sharing this

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