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LOCATION: Recipes >> Polish >> Pierogi 29

Print this Recipe    Pierogi 29

Ruski Pierogi
Russian' Dumplings

4 cups flour
2-3 cooked potatoes, mashed
2-3 tablespoons of potato or corn flour
1 egg
3/4 cup water
1/2 teaspoon of salt

1 tablespoon of butter (optional)

1 tub cottage cheese (200grams)
mashed potatoes (same quantity as cottage cheese)
2 - 3 onions
salt
pepper
sugar to caramelise onions (optional)
butter or margarine for frying

Fry diced onions on butter or margarine, with salt and pepper
(possibly with a bit of sugar) until caramelised and golden brown
(slightly burnt). Cool down and mix with all the other ingredients
in a bowl and season to taste.

To make dough Kneed dough thoroughly (from all the ingredients
mixed together), to make a smooth, elastic consistency (adding
water in steps as necessary). Sprinkle with flour so that it does
not stick to the board. Roll out into circular shapes, approximately
8-10cm in diameter and approximately 1mm thick

Place approximately 1 teaspoon full of filling on each round, fold
in half, seal edges (something like somosas). If the dough is too
dry, smear the edges with egg white to seal. Be careful that the
filling does not stick out of the edges otherwise it will unseal
during cooking.

In the meantime, boil salted water in a large pan. This will be
used for cooking the pierogi. Place the pierogi into the boiling
water in portions. Bring to the boil and cook for approximately
6-7 minutes on low heat, turning them over once halfway through.
Remove with a draining spoon onto a colander. Pour hot water over
them.

Can be served with sour cream.

To reheat, the pierogi can be fried on butter or steamed in a
colander or in a microwave.

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