Pierogi Ruskie

Pierogi Ruskie

dough:

    3 cups flour
    1/2 teaspoon salt
    1 egg
    1 cup boiling water

yields 30 dumplings

Filling:

    6 small potatoes boiled, peeled and mashed
    3/4 C diced onion
    2 Tbsp butter
    1 1/4 C twarog or ricotta cheese

Instructions:

    Place flour on clean work surface, sprinkle over with salt
    Dig a well in flour, crack egg in then fold flour over top and add water gradually as you knead.
    Knead until smooth
    For filling, saute onions and mix with mashed (or riced) potatoes, butter and cheese until smooth
    Bring a pot of salted water to a boil, place aside but keep warm
    Roll dough out on floured surface to 1/16 inches thick then cut out circles
    Add a spoonful of filling to center of each circle
    Fold Pierogi in half (using thumb to keep filling in the center) ten pinch at the top/center. Pinch edges together going down from the center.
    Boil in pot until dumplings rise to top of water.
    Serve with melted butter and bacon over top (optional but VERY tasty).

From the Recipe Box of: Mackenzie Madison

Recipe Story:

According to my Grandmother, her side of the family immigrated to the United States in the 1870's after an affair with Polish Nobility. They were servants to the Polish hierarchy and after the affair, fled the country. However, they lived in a war-torn area so no records have been found to corroborate this tale. Our Polish heritage, though distant, remained very strong in our family. My great grandparents spoke the language, however during that time they forced my grandmother to only speak English. For fear of opinions during WWII. A lot of the traditions died throughout the years however, especially with food. Once I developed an interest in baking and family background, I wanted to do something special for my grandma. So I began to revive a lot of Polish recipes and make them for my grandma, especially now with her receding memory.

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