Today there is something special for you, a great guest on my blog, let me introduce you my friend’s Grandma. She is leaving in the Eastern Poland in Włodawa, near Belarus and Ukrainian border and has made thousands of pierogi in her life:) Her favorite are Pierogi Ruskie, made with potato and cheese filling. Ladies and Gentelmen, best Grandma’s Potato & Cheese Pierogi!
- 2 cups all purpose flour
- 1 cup warmed water
- 3 tbs oil
- 250 g/ 8 oz dry farmers cheese
- 500 g/ 1 lb boiled potatoes
- 1 onion
Place flour on the table, make a well in the center. Add oil, season with salt. Gradually add water and knead until you get a smooth dough. Let it rest for half an hour. In the meantime prepare the filling.
Filling: Fork blend cooked potatoes, add farmers cheese and continue mixing with a fork till ingredients will incorporate. Add chopped and sauteed in butter onion. Season with salt and pepper.
Sprinkle the table with flour. Roll out the dough thinly and cut with a glass. Assemble a teaspoon of the filling in the middle of each circle, fold and seal the edges to close the dumpling.
Place dumplings on the cloth. In the meantime bring to boil a large pot with water. Add a teaspoon of salt. Drop pierogi in, wait till them come up to the surface and let it simmer for 2 more minutes. Take them out with a slotted spoon.
Serve Grandma’s Potato & Cheese Pierogi with pork cracklings or sauteed onion.
Remember, Grandma says that pierogi are best when well staffed with the filling, she said “na bogato” 🙂 which stands for: richly, a lot of.
For more Polish staples check other recipes, you may like for example Bigos.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
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8 thoughts on “Grandma’s Potato & Cheese Pierogi”
Thank you for sharing.
When they are filled a lot, are they hard to fold over and pinch closed? I seem to have filling come out while trying to close. What is her trick? . Thank you!
I think this is a matter of her experience, many many years of making pierogi:)
It amazes me as well. I have the same problem as you have.
did youput cold water on the edges before crimping them?
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What is farmers cheese? Is it cottage cheese?
In Polish its twaróg – curd, drier than cottage cheese.