Pierogi Ruskie
Pierogi ruskie takes its name not from Russia but from the historic region of Ruthenia, now part of western Ukraine and southeastern Poland.
Poland's most iconic dumplings, filled with a creamy mixture of potato and curd cheese, boiled then often pan-fried with onion until golden.
Ingredients
Method
Make a firm dough from flour, water and egg. Rest 20 minutes.
Mix mashed potato with curd cheese and half the fried onion for the filling.
Roll dough thin, cut into rounds, fill and fold into half-moons, sealing edges well.
Boil in batches until they float, then optionally pan-fry in butter with remaining onion until golden.
Seal the edges very firmly by pressing and crimping — a poorly sealed pierogi bursts open during boiling.
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