Pierogi Ruskie
Polish dumplings with potato, cheese, and fried onion
Ingredienti
- farina di frumento400 g
- uovo1 pz
- patata500 g
- ricotta250 g
- cipolla2 pz
- burro40 g
- panna acida per servire100 g
- sale1 a piacere
- pepe nero1 a piacere
Istruzioni
Knead a smooth, elastic dough from flour, egg, salt, and warm water; cover and leave to rest for 20 minutes.
Boil the potatoes until tender, mash them, and mix with fresh curd cheese.
Finely chop the onion, fry in butter until golden, and add to the filling; season with salt and pepper.
Roll the dough out thinly, cut out circles, place the filling in the centre, and pinch the edges firmly together.
Cook the pierogi in salted boiling water for 3–4 minutes after they float to the surface.
Serve hot with fried onion, sour cream, or butter.
Altre ricette
Bigos
A popular polish home-style dish with sauerkraut, fresh cabbage, pork, well suited for a family weekly menu.
Polish White Borscht
A tangy Polish sour soup made with fermented rye starter, sausage, egg, and marjoram.
Gzik with Potatoes
A Polish farmer's cheese spread with sour cream, radish, and herbs served with potatoes.
Zurek
A popular polish home-style dish with sour rye starter, white sausage, potatoes, well suited for a family weekly menu.