Pierogi Ruskie - Potato and Cheese Pierogies
These simple pierogi ruskie are real hearty comfort food. They are stuffed with cheese, potato and onion before being boiled and then fried with bacon lardons. Perfect for a filling family meal.
Servings 4
Calories 432kcal
Equipment
- Pasta machine optional
- Food Mixer optional
Ingredients
Ingredients for the pierogi dough
- 200 g plain white flour
- ½ teaspoon salt
- 1 egg
- water add just enough to form a dough
Ingredients for the filling
- 250 g potato
- 100 g twarog or an alternative cheese such as feta
- 1 onion diced
- ⅛ teaspoon nutmeg
- pinch salt
- pinch pepper
Ingredients for cooking the pierogi
- 1 tablespoon oil
- 100 g bacon lardons
Instructions
Making the filling
- Boil the potato. When cooked, pass through a potato ricer.250 g potato
- Cook the onion gently in a pan with a little oil1 onion, 1 tablespoon oil
- Mix together the onion, potato, twarog, nutmeg, salt and pepper. Taste and check the seasoning. Set aside.250 g potato, 1 onion, ⅛ teaspoon nutmeg, pinch salt, pinch pepper, 100 g twarog
Making the pierogi dough
- Put the flour and salt in a bowl. Add the egg and mix it into the flour using a knife. Add a little water, just enough to form a dough. Knead until the dough is smooth and elastic. Alternatively use a stand mixer with a dough hook to make and knead the dough.200 g plain white flour, ½ teaspoon salt, 1 egg, water
- Wrap the dough up in cling film and put in the fridge to rest for at least half an hour.
- Roll the dough out thinly to about 2mm if you can. You can either use a rolling pin on a floured work surface or a pasta machine if you have one.
Making the pierogies
- Use a round cutter to cut out circles of dough about 5-6cm in diameter. Put a teaspoon of filling in the middle of each circle. Brush a little water around the edge and then pinch the sides together, trying to make sure there is no air trapped inside.
- Heat a large pan of boiling water on the hob. Add the pierogies and cook for about 2-3 minutes until they are floating on the surface. You will probably need to cook the pierogies in batches.
- Heat a little oil in a large frying pan and add the bacon lardons. When they are beginning to brown, add the pierogies and cook them until browned and slightly crispy on either one or both sides.100 g bacon lardons, 1 tablespoon oil
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 432kcal | Carbohydrates: 60g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 846mg | Potassium: 434mg | Fiber: 6g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 3mg