Making Pierogies with Beata Zatorska

Jun 18th, 2017 | By | Category: blog, cook something, meat and poultry
Pierogi from Rose Petal Jam

Pierogi from Rose Petal Jam

Pierogi with Cheese and Potato (“Russian”) Pierogi

Makes 120 Pierogi

This variant of pierogi with a traditional cheese and potato filling comes from the kresy in the east where my great grandparents Julia and Dimitri grew up. “Farm” cheese is a mild, white, dry-curd cottage cheese sold in blocks in supermarkets. You can eat pierogi with a little melted butter drizzled on top and sour cream on the side, or some chopped grilled bacon.

For the filling:

7 lb potatoes
3 large white onions, chopped
olive oil or butter for frying
2-1/2 lb oz “farm” cheese
1/2 teaspoon salt

Peel then boil the potatoes in salted water until tender; drain and mash. Dice the onions and fry in some oil or butter until soft. Crumble the cheese and mix with the fried onion and the cooled mash. Hold back a little fried onion for garnishing. Add salt and pepper to taste.

Take the prepared circles of pastry dough and place a teaspoon of filling on each. Fold it in half and carefully close it, crimping the pastry together with your fingers so you end up with little semi-circles. (You can buy a simple hinged utensil to do this).

Put the pierogi into a big pot of boiling water with half a teaspoon of salt. The moment they float to the top (which will not take more than a minute) take them out carefully with a slotted spoon to allow them to drain and serve with the reserved fried onion or some melted butter and sour cream.

To make the pastry for 120 pierogi:

1 lb 3 oz all-purpose flour
4-1/2 oz unsalted butter
1 pint warm water

Soften the butter in the microwave or by leaving it out of the fridge for a while. Pile the flour onto a large wooden board, then slowly work in the butter with your fingers.

Mix in the warm water, little by little, to make an elastic, soft dough. Place it in a bowl and cover with a clean tea or dish towel so it doesn’t dry out while you are preparing the filling. Roll out a lump of pastry dough on the wooden board – not too thick or thin – 1/8 in is good. Using an inverted tumbler, cut out circles about 3 ½ in in diameter and lay them on a floured wooden board, again covering with a tea or dish towel until you are ready to fill them.


Excerpts from ROSE PETAL JAM: Recipes & Stories from a Summer in Poland

By Beata Zatorska and Simon Target © 2011 Tabula Books

Reprinted with permission. All rights reserved.

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