Ok, I know that for some of you, it doesn’t sound like something which would make you jump into the air, but those are really gooooood! As a kid, I didn’t like them so much, I liked more pierogi with meat. But taste changes and it’s good so. My better half like ruskie the most that’s why when I make pierogi those are the first choice.
There are a few things which you should keep in mind if you want to make pierogi:
- It is not worth it to make just 2 portions of it – they disappear quite fast.
- Don’t count on that that it will go quickly – take some time to make them so get someone as a company
- Don’t roll the dough to thin, otherwise they will fall apart for sure while boiling
- Don’t give up if the first pierogi are not exactly like you want it, you need to practice
And this is what you need:
For about 50 pierogi – 10 is a normal portion per 1 person. If you don’t want to cook all at once you can freeze them easily.
- 500gr all purpose flour
- tepid water with 1 Tbsp of olive oil – as much as the dough will take
- 1 egg
- pinch of salt
Sift the flour on the breadboard, make a hole in the middle, add salt and egg. Knead the ingredients. While kneading add bit by bit water oil mix, as much as the dough take (Which means it should be elastic, but not too wet. Should not stick to the breadboard). The dough should be kneaded quickly. The ready dough is smooth and elastic. Put the dough on the plate and cover with another warm plate for 30 minutes to relax.
For the filling:
- 500gr cream cheese – drained of water
- 300gr bacon – finely cut
- 1 big onion – finely chopped
- 5 middle size potatoes peeled, cooked and pressed
- salt, pepper, nutmeg
- sunflower oil
- chopped chives for serving
- melted butter
Peel, wash and cook potatoes until soft. Presse the still warm potatoes into a big mixing bowl. Preheat the frying pan, add the sunflower oil and the cut bacon. Fry it slowly on middle heat (this way it will be crispy). After 10 minutes add onions, mix all together and fry for another few minutes. Put aside to cool down. Drain the cream cheese (Place the kitchen cloth in the middle of a sieve, so that you have 4 corners outside of the sieve. Add the cream cheese and grab the corners of the cloth together, so it looks like a little sack. Now twist the bottom part of it one and the upper part the other direction so the liquid comes out). Mix all the filling ingredients in a mixing bowl. Season with salt, pepper and nutmeg.
Place the dough on a floured surface and cut it into 4 equal pieces. Roll out the first piece (on the floured surface) into a 2–3mm thick round (keep rest of the dough covered). Using a glass or a round cutter, cut out circles (close together). In the middle of each circle put 1,5 tsp filling, take it in a hand and fold it on a half. Press the edges together and seal them well, so you have crescent form. Go with your fingers one more time thru the edge so it doesn’t stay thick. Repeat with the rest of the dough. Put the ready to cook pierogi on the floured surface and cover them with a linen cloth.
In a large pot boil the salted water. Gently add pierogi and turn down the heat. They sink on the bottom of the pot, but after a few minutes, they will rise. When they rise cook them for another 7 minutes. In a small pot melt butter. Use a skimmer to take the pierogi out. Serve them right away with the melted butter and chives.
Share with your friends and family! I hope you will like it!
ps1. If you have some leftovers, put them in a fridge with some melted butter. Next day fry them gold–braun on the pan.
ps2. If you wonder why my pierogi are so dark, it’s because accidently I took wholemeal flour.
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