I make two kinds of Pierogi ,the first one is Ruskie Pierogi and the other one is Eggplant Pierogi. Ruskie pierogi is a traditional Polish pierogi stuffed with potato, onion and cheese. For more information about Polish pierogi you can find here and I use this recipe to make pierogi dough.
- 600 g of boiled potatoes
- 250 g of well drained cottage cheese
- 1 small onion, finely chopped
- 1 tablespoon butter + 1 tablespoon to fry pierogi
- black pepper and salt to tas
- Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Set aside
- Melt the butter in a large heavy frying pan and cook the onions for about 7 minutes or until soften and browned. Add the onion, potato and cheese to a bowl and mashed together. Add salt and pepper to taste. Set aside
- Take each circle of dough into your hands and place teaspoon of filling on one of the sides. Fold the dough over the filling to achieve a half circle and seal it. Make sure that each dumpling is well sealed otherwise the filling will come out while boiling.
- Bring a large pot of salted water to a boil and add the dumplings one at a time, until the surface of the pan is covered with dumplings. When the dumplings float to the top, lower the flame and wait another 3 minutes to take them out with a slotted spoon.
- Preheat a heavy bottomed skillet over medium high heat, add butter and fry pierogi on each side until golden brown (probably 3 minutes on one side and a minute on the next). Transfer to a plate and serve sprinkled with green onions.