Polish Potato-cheese Dumplings - Pierogi Ruskie
Cooking: 5 minutes
Category: Main Dish (Everyday Cooking)
- 4 cups sifted all-purpose flour
- 2 large eggs
- 5 tablespoons sour cream
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 3/4 cup chicken broth
4 pounds baking potatoes, peeled and boiled
16 ounces dry curd cheese or ricotta cheese
4 tablespoons minced onion caramelized with 2 tablespoons butter
Salt and pepper to taste
To make the dough: Whisk together eggs, sour cream, oil, salt and broth in a large bowl. Mix in flour and then knead on a floured surface until dough is smooth. Let dough rest, covered, for 30 minutes.
To make the filling: In a large bowl mash hot potatoes with cheese. Stir in onions and season to taste with salt and pepper.
To assemble the pierogi: On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 3-inch round cutter, cut circles of dough. Using a 1-inch cookie scoop, portion out filling onto each round of dough. Pick up circle of dough in one hand and use the fingers of the other hand to pinch the pierogi closed so it looks like a crescent.
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To cook the pierogi: Bring a large pot of salted water to a boil, reduce heat to a simmer and drop 10 pierogi at a time into the water. Stir once. When pierogi rise to the surface, simmer 3 minutes. Remove with a slotted spoon or strainer to a buttered platter. The pierogi can be eaten at this point with melted butter or bacon bits and sour cream. Or they can be fried in butter until crispy.
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