Pierogi ruskie
Polish dumplings filled with potatoes, fresh cheese and onions. Times estimated by artificial intelligence.
Active time1 h 30 min
Cooking40 min
Total2 h 30 minResting : 20 min
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Ingredients
- 250 g onions
- 500 g potatoes
- 50 g butter
- 250 g firm fresh cheese
- 180 ml water
- 350 g wheat flour
- 15 ml sunflower oil
Preparation
Mix the flour, lukewarm water and oil, knead for 5 minutes and leave covered for 20 minutes.
180 ml water350 g wheat flour15 ml sunflower oil- mixing bowl
While the dough rests, peel and cook the potatoes in boiling water for 20 minutes, then drain and mash.
500 g potatoes- saucepan
- potato masher
Peel and chop the onions, then fry in half the butter for about 10 minutes until golden.
250 g onions50 g butter- frying pan
Mix the potatoes, cheese and half the onions.
250 g firm fresh cheese- mixing bowl
Roll out the dough thinly and cut out about 24 discs measuring 8 cm across. Place a spoonful of filling on each and seal the edges carefully.
- rolling pin
- pastry cutter
Poach the dumplings in small batches in simmering water for about 3 minutes after they rise to the surface. Drain, add the remaining butter and onions, and serve.
- saucepan
- slotted spoon
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration