Perhaps because the British cuisine is lacking in dumpling dishes, I am not keen on the dumpling texture after they are boiled and have ate them only for the onion topping which I find delicious. However I love eating pierogi after frying or even grilling mainly due to the change in texture of the pastry. I recently ate pierogi ruskie with sour cream and spring onion after a night out and I found that delicious (however I had drunk a few beers and many things are delicious at that time). I also have seen people use yogurt instead of the cream as it is healthier and it is tasty also. I recommend you try many ways of eating it to make up your own mind.
Here is a recipe for you to make your very own pierogi ruskie. I recommend that you make a huge amount and cook all of them even if you will not eat them all as the quality is not effected at all after cooking when you refrigerate or even freeze them. Do not refrigerate/freeze pierogi before they are cooked as this significantly effects quality.
- Grated onion (roughly a couple of tablespoons)
- Mashed potato (cold) (a few cups)
- Bialy ser/White cheese (available from Polski sklep/Polish shop) (a few cups)
- Salt and pepper
- Flour (2 1/2 cups)
- Egg (1)
- 1/2 teaspoon salt
- Oil (2 teaspoons)
- Warm water (3/4 cups)
What you do
1. Cook onion in butter until soft.
2. Add to potatoes and cheese, season and mix well.
3. Mix flour and salt in a bowl.
4. Add egg, oil and water to make a medium soft dough.
5. Knead on floured board but do not knead too much. Keep dough soft.
6.Roll dough thin.
7. Cut out round pieces with open end of glass.
8. Put some filling in the middle and fold in half to make a semi-circle.
9. Press edges together firmly ensuring no holes or filling are at the edges.
10. Cover finished pierogi with tea towels to prevent drying.
11. Cook by putting a few into rapidly boiling salted water.
12. Do not let pierogi sink to bottom or stick to each other.
13. Boil for 3-4 minutes or until they are puffed and float.
14. Put cooked pierogi in bowl and cover with oil or butter to prevent them sticking to each other.
Serve with fried onion and diced bacon (fried and kept in a lot of oil so it like a sauce to pour onto pierogi) , or sour cream and spring onion.
Alternatively grill/fry cooked pierogi for a crispier pastry (how I like them!)
They are great with skwarki, bacon and onion fried in butter. Click here for an article which includes making skwarki and more photos and information on pierogi ruskie and kopytka (a potato dumpling with no filling)
Twitpic on twitter of recent pierogi ruskie meal in London