Russian Pierogi
Lublin — Mother recipe · en it
Potato and cottage cheese dumplings with a deeply Polish taste, crispy on the outside and soft on the inside.
📷 Deror_avi — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 45 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 400 g of potatoes
- 250 g of cottage cheese
- 1 egg
- 100 g of gruyère
- 2 cups of flour
- 1 tablespoon of butter
- Salt and pepper to taste
- Oil for frying
Method
- Peel the potatoes, cook them and let them cool. Then mix them with the cottage cheese, egg, gruyère, salt, and pepper.
- In another bowl, mix the flour with the butter and a little water to form a dough.
- Divide the dough into pieces and with a pierogi mold or by hand, shape the pierogi cups.
- Fill the cups with the potato and cheese mixture, cover and pinch the edges delicately.
- Fry the pierogi in plenty of hot oil until they become golden.
- Serve them hot and enjoy their crispiness on the outside and softness on the inside.
The story
Russian Pierogi are a traditional Polish dish that took their name from Russian cultural influence, but their origins date back centuries to a region where Polish and Russian cuisines intermingled.
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