Russian Pierogi Recipe

Vareniki (Pierogi) with Potatoes and Mushrooms Recipe

WEBApr 6, 2023 · Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes. Divide dough into 4 portions and roll each …

Rating: 5/5(2)
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
2. Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
3. Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
4. Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.

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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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