Time for 'festivity'

Apparently the name pierogi derived from a root meaning festivity or festival. Thus, the title of today's post.

What are these? These are ruskie pierogi, or Russian dumplings. Don't let the name mislead you - this is a traditional Polish dish.

You'll need:
flour (type 550 would be best)
water
3 potatoes
150g white cottage cheese (the original should be made with Polish twaróg, but it could also be made with ricotta)
1 onion
pepper

The preparation of pierogi looks more difficult than it actually is, and it actually doesn't take much time after one has had some practice.

You should probably start with the filling. Boil the potatoes and mash them when they are ready (no butter or cream to be added). Chop the onion and fry it. Add the onion and cheese to mashed potatoes and mix it all together. Add a generous doese of ground black pepper. Your filling is ready.

The dough for pierogi is unleavened. You simply need to mix flour with water. I'm not providing any precise measurements, because as my grandma puts it, "you need to feel it". Too much flour and the dumplings will be too hard (and their edges won't stick in the first place), too sticky and they will dissolve when boiled. You'll probably reach the right consistency when the dough no longer sticks to your hands.

Once your dough is ready, roll it out so that it's no more than 2mm thick. Back home I would use a wooden board which serves the fourth generation now to do that, but it's ok to do it on the table for as long as you make absolutely sure it's clean ;). Also, if you don't have a proper roller, don't worry - a wine bottle works equally well.

Find a glass with a sharp edge (a cup with a round edge won't do) and cut circles from the dough.

Put a spoonful of the filling in the centre of a circle.

Bend your dumpling-to-be into half and stick the edges together.

Use your thumb and index finger to create additional horn like edges, like the ones in the picture. This way your pierogi won't get destroyed when boiled.

If your preparation takes time, remember to cover your pierogi with a cloth, because the dough dries up very quickly.

Put your pierogi in salted boiling water, and wait for a few minutes. They will be ready around a minute after they reach the surface. Voila!

The best thing is that you can freeze them. Transfer them onto a plate and wait until they cool down. Once they do, they are ready for freezing.


Bon appétit!