Russian Pierogi

Name, Surname
Maria Nowak-Szabat; 30, from Poland

Personal story
This recipe is very cheap and it is a typical Polish course that you can eat in every season. Potatoes, fresh cheese (twarog in Polish) and onions are often used since they are very cheap. In every Polish city there are shops called pierogarnia” where pierogi with different fillings are sold.

Difficulty Level
Difficulty Level I

How much does it take to prepare it? 90 min.
How much does it take to cook it? 20 min.

Cooking utensils What are the necessary tools for cooking the dish?
Pot, bowl, frying pan, wooden spoon, colander, knife, rolling pin.

People For how many people?
4 persons.

Ingredients List of ingredients with quantity
Dough: 0.5 kilo of wheat flour (3 cups), pinch of salt, 1 tablespoon olive oil, 120 ml of very warm water.
Stuffing: 500 grams of potatoes, about 350 g of cheese, Polish twarog , Philadelphia or any kind of cream cheese, 2 medium onions, butter, salt and pepper to taste.
For cooking: 3 litres of water, 1 teaspoon salt, 1 tablespoon of olive

1) Peel the potatoes and cook them with a pinch of salt.
2) Chop onions finely and fry in butter until they are soft and golden brown.
3) Prepare the stuffing. Cool down potatoes, mash them and mix with cheese and fried onions. Add salt to taste and season with pepper generously. Russian pierogi should be spicy.
4) Preparing the dough. Pour flour in a bowl add some olive oil and some very warm water. Knead the dough adding water gradually. When the dough is smooth and all the flour is absorbed it is ready. Absorbency of the flour may be different, and often it cannot be predicted how much water will be needed.
5) Roll out the dough into a thin pancake. For good pierogi is essential to taste stuffing, and the dough should be just a bonus.
6) Cut circles in the dough which will form pierogi. You can use a cup or a large cup, depending on how large you want your pierogi to be. Turn a cup upside down and gently turn right and left. You will have regular circles cut out of the pastry.
7) Put stuffing in each cut circle of dough with a teaspoon. Put it in the centre so that stuffing does not touch the edges so it is easy to join the dough together. To join you can use a little bit of water as a natural glue. Look at the picture to see the wrapping, which brings artistic value and also protects the stuffing from leaking.
8) Cooking the pierogi. Put pierogi, one by one in boiling salted water with a tablespoon of olive oil. Put in as many as will cover the bottom of the pot, but not too many. Gently mix them (best to use a wooden or plastic spoon, so as not to damage them). Pierogi can take about two minutes to rise from the bottom of the pot to the top of the water. Remove from water and drain. Put some onion, fried in butter on top and season with a pinch of fresh ground pepper. Enjoy real taste of Poland and don’t be mislead by the name – it’s truly a Polish recipe!

Practical tips and secrets Any secret to make the recipe tastier?
The onions must be golden-brown and you have to use plenty of black pepper.

Healthy tips Which health diseases can this dish help to combat?

Seasonal tips Which season is the best time for having the dish?
Autumn /Winter. Generally during the cold season.

This project has been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.