Delicious Polish Pierogi

I will present you the recipe for a traditional Polish meal, called Pierogi Ruskie (dumplings). You can fill pierogi with whatever you want to - if you don't like traditional filling, use the fresh fruits, meat, spinach or anything else you want. As you might see on the photos, I decided to make two kinds of pierogi at the same time. One is with the potatoes filling described in this recipe, another is with the sauerkraut and the mushrooms.

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Ingredients for 30 pieces (3 plates)

Dough:
🥟250 g of flour
🥟150 ml of hot, boiled water
🥟1 tsp of salt

Filling:
🥟250 g of potatoes
🥟250 g of cottage cheese (if it is not available in your country, you can use ricotta)
🥟1 onion
🥟salt, pepper
🥟1 tbsp of oil

Optional:
🥟bacon
🥟chopped onion with the butter
🥟chive

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Preparation:

1️⃣ Make the stuffing. Peel the potatoes and boil it in the salted water. Smash it to make a puree and leave until it will cool down. Add the cheese and mix everything well.

2️⃣ Peel the onion, chop it for the very tiny cubes and fry a bit on the oil or butter. Add it to the mix of the potatoes with the cheese. Add plenty of salt and pepper.

3️⃣ Prepare the dough. Pour the flour, add salt and hot water (perfectly if it is almost boiling). Knead a uniform dough - at first, you can help yourself with the spoon to not burn your hands, then you will have to do it manually until the dough stops sticking to your hands.

4️⃣ Separate the dough into five equal parts and roll it on the table with the flour to make a thin slice of each. Thinner slice, more tasty pierogi, but watch out because if it will be too thin it is easier to destroy it. Perfectly if the dough is thin for 5 mm or less.

5️⃣ Cut circles from the dough. You can use the glass to help yourself with that task. Pieces that won't be used add to the next part of the cake before rolling it, to not throw away anything. Put in the middle of each circle a spoon of the filling and form pierogi by closing the dough and squeezing the border with your finger or fork. It should have the shape of empanadas.

6️⃣ Cook pierogi in salted water for 2 minutes since they will start to float on top of the boiling water. You can also freeze it.

For more recipes of meals and preserves prepared by @papi.mati check list under this link