Pierogi – Polish dumplings

Pierogi Ruskies: Potatoes. Cheese. Butter. The Polish are genius – this is dumpling heaven! An incredible weekend challenge – cook dinner some now, freeze some for later. They cook dinner from frozen!!

Components in Pierogi

Very, only a few!

THE PIEROGI FILLING

It’s primarily tacky, buttery, creamy mashed potato. See authenticity notice under the photograph on the cheese

Pierogi Ruskie Ingredients 2

Potatoes – Use all-rounder potatoes so that they mash up fluffy and creamy. The most typical potatoes at common shops might be nice – they’re stocked as a result of they’re nice all-rounders.
Australia – Sebago (the filth brushed potatoes bought in every single place) are excellent, Desiree are nice too. US: Yukon Gold, russet, UK: Maris piper, King Edward.
Cheese – I exploit cheddar however any good melting cheese you’d fortunately put in your grilled cheese is ok. Give mozzarella a miss. Whereas it melts nice, it doesn’t have sufficient flavour.
Authenticity notice – Pierogi is historically made with quark, a mildly tangy European cottage cheese. Quark will not be one thing I’ve seen incessantly in Australia. Shredded cheese, as you possibly can think about, makes a scrumptious different. Bitter cream or common cottage cheese additionally work (and are extra much like quark).
Butter – Use unsalted so we will add the correct quantity of salt.

PIEROGI DUMPLING DOUGH

Pierogi Ruskie Ingredients 1

Flour – Simply plain / all-purpose flour.
Giant egg – From a carton labelled “large eggs” (they need to weight round 55-60g/2 oz).
Butter – Melted into the water that I unintentionally unnoticed of the phot. 🙂

ONION BUTTER SAUCE

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