Pierogi Ruskie
Obraz wygenerowany przez AI
Wegetariańskie Polish

Pierogi Ruskie

Classic Polish dumplings filled with creamy potato, farmer cheese, and golden onions, then baked until lightly crisp. Serve with sour cream and fresh dill for a comforting meat-free main dish.

95 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Place the potato in a saucepan, cover with cold salted water, and bring to a boil. Cook for 15 to 18 minutes, until a knife slides through easily, then drain thoroughly.
2
Meanwhile, melt 30 g of the butter in a skillet over medium-low heat. Add the onion and cook for 12 to 15 minutes, stirring occasionally, until deep golden and sweet-smelling. Reserve half for serving.
Onions caramelizing until deep golden in butter Obraz wygenerowany przez AI
3
Mash the hot potato until smooth, then mix in the farmer cheese, remaining cooked onion, 1 teaspoon of salt, and the black pepper. Taste and adjust seasoning; the filling should be savory and cohesive. Cool for 15 minutes.
4
Put the flour and remaining salt in a bowl. Pour in the boiling water and stir with a fork until shaggy. When cool enough to handle, knead for 5 to 7 minutes until smooth and elastic. Cover and rest for 15 minutes.
5
Heat the oven to 200°C. Divide the dough in half and roll one portion on a lightly floured surface to about 2 mm thick. Cut out 9 cm rounds, rerolling scraps once.
6
Place about 1 heaped tablespoon of filling in the center of each round. Fold the dough over to form a half-moon, press out excess air, and pinch the edges firmly closed. Repeat with the remaining dough and filling.
7
Arrange the pierogi on a buttered baking dish without overlapping. Brush with the remaining melted butter and bake for 18 to 20 minutes, until the edges are lightly browned and the dough is cooked through.
Golden baked Pierogi Ruskie ready to serve Obraz wygenerowany przez AI
8
Rest the pierogi for 5 minutes, then serve hot with the reserved golden onions, sour cream, and chopped dill.

Dlaczego ten przepis się sprawdza

Starchy potatoes provide a soft, cohesive base while tangy farmer cheese keeps the filling savory and light. Caramelized onions add sweetness, and baking gives the dumplings a crisp edge without requiring a large pot of boiling water.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate cooled baked pierogi in an airtight container for up to 3 days. Unbaked assembled pierogi can be frozen in a single layer, then transferred to a freezer bag for up to 2 months.

Jak odgrzewać

Reheat refrigerated pierogi on a lightly oiled baking sheet at 190°C until hot and crisp, about 12 to 15 minutes. Bake frozen pierogi from frozen at 190°C for about 25 minutes, checking that the centers are hot.

Wartości odżywcze / porcję

659kcal
23,34 gbiałko
95,18 gwęglow.
20,33 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 17 sie 2026 · zaktualizowano 17 sie 2026