Pierogi Ruskie (Polish Potato and Cheese Dumplings)

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Pierogi Ruskie is a real, traditional Polish dish, known as Polish Potato and Cheese Dumplings. Boiled dumplings filled with mashed potato and farmer's cheese, pan-fried in butter with onions.\n\nPierogi ruskie, despite the name meaning 'Ruthenian', originated in the eastern regions of pre-war Poland (now part of Ukraine) and became one of Poland's most iconic national dishes after the border shifts of the 20th century.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.

재료

서브 6

• 500 g만능 밀가루
• 1계란
• 1 tbsp중성 오일
• 220 ml따뜻한 물
• 0.5 tsp좋은 바다 소금
• 600 g감자(삶아서 으깬 것)
• 300 gfarmer's cheese or twaróg
• 2노란 양파(one grated for filling, one sliced for topping)
• 4 tbsp버터
• 1 tsp좋은 바다 소금(채우기 위해)
• 0.5 tsp후추

조리법

1. 1

   반죽을 만드세요

   Mix flour and salt, add egg, oil and warm water, and knead for 8 minutes until smooth and elastic. Rest covered for 20 minutes.

2. 2

   충전물을 만드세요

   Combine mashed potato, farmer's cheese, one grated onion, salt and pepper, mixing until smooth.

3. 3

   굴려서 자르세요

   Roll the dough thin and cut into circles about 8 cm across.

4. 4

   채우고 밀봉하세요

   Place a spoonful of filling in each circle, fold over and pinch the edges tightly to seal.

5. 5

   종기

   Cook the pierogi in batches in gently boiling salted water until they float, about 4 minutes, then remove with a slotted spoon.

6. 6

   튀겨서 서빙하세요

   Fry sliced onion in butter until golden, then add the boiled pierogi and fry until lightly crisp on both sides. Serve hot.

변형

• •

  ラナ・トゥルシュスとマンタル・ドルグсу、ノエル・арифешиとノヴァ・ヨーク。

• •

  问题を解决してください。

• •

  Le Premier Schritt é il melhor，在 Reinigung zu schützen 之前。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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