Pierogi ruskie z czosnkiem niedźwiedzim
Ruthenian Pierogi with Ramps are not a classic of Polish cuisine, actually I just wanted to try something new with Bear’s Garlic, I harvested this year. I didn’t follow any recipe, I just added ramps to Ruthenian Pierogi filling. I prepared them a little bit different compared to original, because I wanted my Pierogi Ruskie to be green inside:) Check my step by step recipe below.
Ingredients:
- 500 g/ 1.1 lb flour (the best flour for pierogi in Poland is Poznańska flour, in this case I used spelt flour)
- 1 egg (optional)
- 1 tsp salt
- 240 ml hot water (about 60 C) – about one cup
Filling:
- 500 g/ 1.1 lb boiled potatoes
- 200 g/ 7 oz farmers cheese
- bunch Bear’s Garlic (Ramps)
- salt, pepper
Ruthenian Pierogi with Ramps preparation:
Prepare the filling: In a mixer bowl place chopped Bear’s Garlic, add half teaspoon of coarse salt. Blend well. Add cooked potatoes and Twaróg (farmers cheese, curd). Blend all together for about 30 seconds. The filling would be quite sticky, but the color would be really nicely green:) Set aside and prepare the dough.
Combine flour with salt in a mixer bowl, add an egg and mix 3 minutes, then slowly add water. Mix all with a hook until the dough is smooth and elastic.
Divide the dough into 4 parts. Cover 3 parts of it with cling foil for later. Roll out one part after another, cut out circles. Use some flour underneath, so that it didn’t get stuck to the table. Place a full tablespoon of the filling in the middle of each circle. The filling would be quiet sticky, so this is the best to manage – place the filling on all the circles you have and then start sealing them. Continue with all the dough this way. Place ready Pierogi on a tray sprinkled with flour, so that they did not stick to the surface. Cover with kitchen cloth.
Boil water in a large pot, add salt. Place Pierogi in the boiling water one by one, so that they would not stick to one other and not to lower the water temperature too much. Stir and wait until they go up. Then, after 3 minutes, Ruthenian Pierogi with Ramps are ready!
Serve them with melted butter. I also sprinkled my Pierogi with chopped fresh mint. This serving was a hit for me!
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