Pierogi Ruskie

Method

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1. Mix the flour and salt, pour in the hot water and oil, and stir with a spoon until cool enough to handle.

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2. Knead 8 minutes to a smooth, soft dough. Cover with a bowl and rest 30 minutes.

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3. Fry one chopped onion in 30 g of the butter for 8 minutes, until golden.

   Mark done Start 8 min timer

4. Mix the mashed potato, curd cheese, fried onion, filling salt and pepper. Cool completely.

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5. Roll the dough thin, about 2 mm, keeping the rest under the bowl.

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6. Cut 8 cm rounds, put a spoonful of filling on each and fold over.

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7. Press the edges firmly and crimp; they must be fully sealed.

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8. Boil in well-salted water in batches for 3 minutes after they float.

   Mark done Start 3 min timer

9. Fry the second onion in the remaining butter until deep golden.

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10. Toss the drained pierogi in the onion butter for 2 minutes and serve with soured cream and chives.

    Mark done Start 2 min timer

Chef’s Tips

• Hot water dough. It changes everything.
• Keep the dough under a bowl at all times.
• Boil, then fry. Both.

Pairing Suggestions

• Soured cream
• Fried onions
• Cold vodka

Storage & Reheating

Freeze uncooked on a tray for 3 months and boil from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.