Pierogi Ruskie

Ingredients · 4 servings

• 500 gWheat flour
• 250 gWater, hot
• 14 gSunflower oil
• 16 gSalt
• 600 gPotato, peeled
• 300 gCottage cheese, drained and crumbled
• 150 gOnion, diced
• 60 gClarified butter
• 2 gBlack pepper, ground

Equipment

stovetop, large bowl, measuring scale, measuring jug, spoon, bench scraper, rolling pin, round cutter, pot, skillet, potato masher, colander

Instructions

1. 1
   Prepare Station

   Gather ingredients and set out a bowl, scale, jug, spoon, scraper, rolling pin, cutter, pot, skillet, masher, colander, and towel. · 10 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Make Dough

   Combine wheat flour, 250 g hot water, sunflower oil, and 6 g salt in the bowl, then knead until smooth and elastic. · 8 min

   What to look for: The dough looks smooth and pulls away from the bowl.

3. 3
   Rest Dough

   Cover the dough with a clean towel and rest it for 30 minutes so the gluten relaxes before rolling. · 30 min

   What to look for: The dough feels softer and more elastic after resting.

4. 4
   Boil Potato

   Boil potatoes in salted water until tender, then drain well and let steam escape for a dry filling. · 25 min

   What to look for: The potatoes break easily when pierced with a knife.

5. 5
   Mix Filling

   Mash the warm potatoes smooth, then stir in drained cottage cheese until the mixture is thick and even. · 5 min

   What to look for: The filling is pale, cohesive, and not watery.

6. 6
   Fry Onion

   Fry diced onion in 30 g clarified butter over medium heat until golden, then stir it into the filling with salt and black pepper. · 10 min

   What to look for: The onion is golden and fragrant, not dark brown.

7. 7
   Roll Dough

   Roll the rested dough thin on a lightly floured surface, then cut round wrappers about 8 cm wide. · 12 min

   What to look for: The wrappers are thin, flexible, and evenly cut.

8. 8
   Fill Pierogi

   Fill each round with potato cheese filling, fold into a half moon, and press the edges tightly to seal. · 15 min

   What to look for: Each pierogi is sealed with no filling leaking at the edge.

9. 9
   Boil Pierogi

   Boil pierogi in batches in salted water until they float, then cook for 2 minutes longer and lift out gently. · 10 min

   What to look for: The pierogi float and the dough looks slightly translucent.

10. 10
    Brown Pierogi

    Fry boiled pierogi in the remaining clarified butter until lightly golden on both sides and hot through. · 8 min

    What to look for: The surfaces show small golden patches and crisp edges.

11. 11
    Serve Hot

    Serve the pierogi hot from the skillet, spooning any remaining buttery onion bits over the top. · 2 min

    What to look for: The pierogi are glossy, golden in spots, and ready to eat.