Zuza Zak's traditional pierogi ruskie recipe has a classic caramelised onion, “twaróg” curd cheese and potato filling that is adapted across the world to what is locally available
- 3tbsp butter
- 2onions, finely chopped
- 180g cheese of your choice: smoked twaróg; mild-medium Cheddar, grated; or a mixture of Comté and Brilliat-Savarin, grated
- 1large floury potato, , cooked, peeled and finely diced
- 300g plain flour, plus extra to dust
- 2egg yolks
- 2tbsp butter, melted
- 100-120ml warm water from a pre-boiled kettle
- 1onion, finely chopped
- 2tbsp butter, melted
- soured cream, to serve
Step 1For the filling and the topping, heat the 3 tablespoons of butter in a frying pan and gently cook all 3 finely chopped onions, stirring occasionally, until caramelised. Leave one third of the onion in the pan (for the topping) and transfer two thirds to a bowl.
Step 2Make the dough by combining all the dough ingredients in a large bowl and mixing with your hand until a it forms a ball. Turn out and knead on a floured surface for 6-7 minutes, then cover with a clean, damp cloth and leave to rest at room temperature for 20-30 minutes while you prepare the filling.
Step 3If using smoked twaróg or another soft cheese, first mash it in a bowl with a fork, then transfer it to the bowl with the onions. If using a harder grated cheese, just add it to the bowl with the onions. Add the cooked, diced potato and mix well. Taste and season with salt and white pepper – it should be salty.
Step 4Roll the pierogi dough out thinly (0.5mm is ideal) on a floured surface and use your favourite method to shape the flattened dough. Using a teaspoon fill the pierogi and seal. Put the finished pierogi on a lightly floured surface.
Step 5Bring a large pan of salted water to the boil and boil the pierogi in batches. Once they float to the top, give them an extra minute before removing with a slotted spoon. Shake off any excess water and transfer to a warm bowl with the 2 tablespoons melted butter. Before serving, transfer the pierogi to a frying pan and cook in the butter for 2 minutes each side, until golden and crispy.
Step 6Serve with the reserved caramelised onions on top and soured cream on the side, if you like.