Pierogi Ruskie: recipe with 7 tricks

Hello, everyone! Welcome to Paulina Kitchen. Today we are going to travel with the palate directly to Poland without moving from the kitchen. As? Preparing some homemade pierogi They will make us cry with emotion.

If “Pierogi, what is that?”, Or if they already tested and fell in love, are in the right place.

We are going to teach them to prepare the Pierogi recipe In such an easy way that it will surprise them. We are going to see how to do the dough, what are the most classic fillings and all the tricks so that they are as rich as those of a real Polish grandmother.

Sobre fate of Russian dumplings

Los pierogi They are a kind of empanadillas, similar to dumplings o gyozas And a pillar of the polaca food. The most famous is the “Russian dumplings” o Russian pierogiwith potato (potato) and cheese; But there are meat, colt and mushrooms, spinach and even fruits.

It is a tender massstuffed with different combinations, which is first boiled, to give them the touch of grace, they are brown in a pan with butter. It sounds good, right?

Although they are directly associated with Polandtheir origin is a bit of a traveling mystery, with theories that connect them to the China himself through Marco Polo (such as Ravioles).

But it was the Poles who adopted them, perfected and turned them into their star dish. Each family has its own Receta de Ruthenian dumplingspassed from generation to generation. And today we are going to share the Pauline version of this Typical Poland food.

The tip that nobody tells you for a perfect pierogi dough

Before starting with the recipe, we are going to give you the Gold Council. The real secret to Pierogi mass(The authentic dumplings for dumplings, in Polish) elastic and soft, which is at the temperature of the water.

Use hot water, but not boiling, “precutinous” a little flour starch, which makes the dough incredibly elastic and easy to work. Do not break, stretch and when cooked It is tender and delicate.

Key Points of the Pierogi Recipe

• Versatility: They can be salty or sweet, a main dish or a dessert. Yes, they are worth everything.
• Infinite fillings: As I have told you above, although the “Pierogi Ruskie” of potato and cheese is the most famous, there are infinite stuffed that can be combined in this wonderful dish.
• Double cooking: In general, they can be boiled and then they can be saved in butter (butter) to give them a crunchy touch. This second step is optional but, among us, it is incredible.
• Comforting food: They are the perfect dish for a cold day, like a warm hug.

There is Russian pierogi for all tastes

The best of pierogi is that they can be filled with almost anything. Here are the most famous versions to inspire.

• Russian dumplings: The potato and cheese classic and the undisputed king. Despite the name (“Ruskie” means “from Ruthenia”, a historical region), they are 100% Poles. The filling is a creamy mixture of potato puree, quark type cheese or cottage cheese and poached onion. A simple and perfect delight.

• Dumplings with meat: For meat lovers. They are usually made with cooked and chopped pig or veal meat, mixed with vegetables. They are overwhelming and very tasty, ideal as a single dish.

• Dumplings with cabbage and mushrooms: The flavor of the forest. Chucrut fillings (fermented col) and dry mushrooms. They have an intense and very characteristic taste, they are a classic in the Polish Christmas dinner.

8 Key tips for some homemade pierogi

1. Do not knead more: Work the mass only until it is smooth and homogeneous. If you knead too much, it will become hard.
2. Stretch the fine dough: A dough too thick can be heavy. Try to be fine but resistant.
3. Seal the edges well: Press the edges of each pierogi so that They do not open during cooking.
4. Boil in batches: Do not fill the Pierogi pot. Cook them in Small batches so that they have space and do not stick to each other.
5. Salt water: As with any pasta, Boil the pierogi in abundant salt water.
6. The final touch in the pan: After boiling them, drain and Save them with butter and onion chopped until golden. This is Pro Level.
7. Tip mealprep: If they do more, freeze them by putting them in a tray without touching, and once hard, they are stored in a bag. Ready for another occasion!
8. Salsa matters: Serve with sour cream (sour cream), fried onion, or simply melted butter.

Receta de Ruthenian dumplings

Yield: 4 dishes (about 30-40 Pierogi)
Preparation time: 45 minutes
Cooking time: 15 minutes

Ingredients

For the mass:

• 500g of wheat flour all use
• 1 teaspoon of salt
• 250ml of hot water
• 50g of melted butter (butter) or 2 tablespoons of oil

For filling:

• 500g of potatoes (potatoes)
• 250g of fresh quark type cheese, cottage cottage
• 2 large onions
• Sal
• Pepper
• Oil or butter

To serve (optional):

• Nata agria (sour cream)
• Chopped parsley

How to make Pierogi Ruskie step by step

1. Cook potatoes in salt water until they are tender. Meanwhile, chop the onions and to poach them over a heat in a pan with butter until they are well golden and sweet.
2. Drain potatoes and crush them until puree. Add the cheese, half of the poison, salt and abundant black pepper. Mix everything well and let cool completely.
3. In a large bowl, Mix the flour and salt. Make a hole in the center and pour hot water and melted butter. With a wooden spoon, start integrating the ingredients from the center out.
4. When I no longer burn, get the dough out of the bowl and Knead for about 5-7 minutesuntil soft and elastic. Wrap in transparent film and let stand 30 minutes.
5. Divide the dough into two. Stretch a half with a roller on a floured surface until it is fine (about 2-3 mm). With a round cutter or a glass (about 7-8 cm in diameter), cut circles of dough.
6. Teach cold filling in the center of each circle. Fold in half forming a crescent. Press the edges to seal them very.
7. Boil plenty of salt with salt and throw the pierogi in batches. When they go up to the surface, cook for 2-3 more minutes. Take them out with a sparkling.
8. In a pan, melt some butter and saute the pierogi cooked with the rest of the poached onion until they are golden and crispy on both sides.
9. Serve hot with a spoonful of sour cream on top and a bit of chopped parsley.