Authentic Pierogi Recipe

The Best Authentic Pierogi from a Polish Chef

Pour flour into large bowl and form a well in the center. Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour). Continue stirring while gradually addi… See more

Rating: 4.3/5(22)

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Polish Lazy Pierogi (Leniwe) Everyday Healthy Recipes

WEBApr 27, 2023 · Mash twarόg: Place the cheese in a large shallow bowl and mash for a few minutes until the mixture starts coming together, becoming more creamy and less …

Rating: 5/5(1)

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My Grandma's Pierogi Ruskie Recipe That Tastes Like …

WEBSep 8, 2023 · Put the filling (1/2-3 teaspoons) in the centre of each circle. The more filling the better, however, you need to be sure it stays inside …

1. Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
2. Start adding the water slowly, letting it incorporate before adding more.
3. Whisk until all the ingredients are incorporated and there are no lumps.
4. Peel the potatoes and put them into the pot.

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Authentic Polish Potato and Cheese Pierogi (Ruskie)

WEBDec 10, 2017 · 1 .Start by boiling the potatoes in salted water. Drain and mash them well. Set aside to cool. 2. Fry the onion in a little oil over a …

Rating: 5/5(16)
1. Peel and boil the potatoes, covered, in salted water. Drain thoroughly, mash and leave to cool.
2. In the meantime heat up 1 tablespoon of oil and fry the onions slowly until softened for 5 minutes stirring often (don't brown the onions). Combine with the potatoes. Once cooled add the cheese, season well and mash using a potato masher for a smooth finish.
3. To make the dough place the flour, salt and butter on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If it sticks to your hands add a bit of flour (no more than 1 tsp) and knead in. Cover with a bowl and set aside for 20 minutes.
4. Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite resilient and won't tear easily). Using the rim of a glass with a diameter of about 7 cm cut out round shapes (gather up the excess dough and add to the other dough part).

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