Ruskie Pierogi

Recipe by Ola's mum Marysia
Variation with strawberries by Dunja's grandma Zosia
Photography by Ariana Ruth

Ingredients

Makes about 70 pieces

For the dough

800g flour
1 yolk
1 spoon of oil
1/2 litre of warm water

For the stuffing

1kg potatoes
400g Twaróg (Polish farmer’s cheese, available from the polish shop)
1 onion
1 spoon of oil

Instructions

1. Cook the potatoes and drain them. Carefully knead to an even mass.

2. Fry the onions in oil and add to the potatoes.

3. Crumble the Twaróg onto the potatoes and mix everything together.

4. Combine the ingredients for the dough and knead throughly.

5. Sprinkle some flour onto your working surface and roll the dough to a thickness of 3mm.

6. Use a glass to cut out circles from the dough and put a small amount of stuffing in the middle using a spoon.

7. Fold the circle in half and use your fingers to squeeze the edges together.

8. Boil some water in a pan and simmer the pierogi for about 5 minutes until they float on the surface.

9. Drain the pierogi and serve.

During summer time you can use strawberries and other summer fruits as stuffing and enjoy with a dollop of cream and sugar.