Pierogi Ruskie

A thin, elastic dough filled with a creamy potato and cheese stuffing. Pan-fried in butter with smoked bacon, they offer a contrast between the soft dough and the crispy topping.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1082
• Protein: 36 g
• Carbs: 138 g
• Fat: 39 g

Ingredients

• 500 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 200 ml Mineral water ( warm )
• 500 g Potato ( cooked and mashed )
• 250 g Fresh cheese ( drained )
• 2 piece Yellow onion ( finely minced )
• 50 g Salted butter ( for cooking )
• 100 g Smoked lardons ( for garnish )
• 1 pinch Fleur de sel
• 1 tsp Black pepper ground
• 250 g Twaróg (Polish farmer's cheese) ( crumbled )

Instructions

1. Filling preparation

   Cook the peeled potatoes in boiling salted water. Mash into a smooth puree while hot. In a pan, sauté the finely chopped yellow onion with a knob of salted butter until translucent and lightly golden.

2. Binding the filling

   Mix the mashed potatoes with the fresh cheese, crumbled twarog, and sautéed onions. Season generously with ground black pepper and a pinch of fleur de sel. The filling should be firm and homogeneous.

3. Making the dough

   On a work surface, pour the wheat flour into a well. Gradually add the egg and warm mineral water. Knead vigorously until you get a flexible, satiny dough that no longer sticks to your hands. Let rest for 30 minutes under a cloth.

4. Shaping the pierogi

   Roll out the dough thinly (about 2mm). Cut out discs using a cookie cutter. Place a dollop of filling in the center, fold in half, and pinch the edges firmly with your fingers or a fork to seal hermetically.

5. Poaching and finishing

   Plunge the pierogi into boiling salted water. Once they rise to the surface, cook for 2 minutes. Drain. Brown the smoked bacon in a pan, add the pierogi, and sauté them in salted butter until the dough is slightly crispy.

Chef's tips

• Do not overwork the dough once it is smooth, it will become too elastic and difficult to roll out.
• Press the edges well: if air is trapped inside, the pierogi might burst during cooking.
• The secret is in the pepper: the filling must be well-seasoned to counter the sweetness of the potato.

Storage

Store for 2 days in the fridge after poaching. To freeze, lay them flat on a tray without touching each other before bagging.