Pierogi ruskie
Potato, twaróg and golden onion, wrapped in a soft dough — the dumpling every Polish grandmother makes by heart.
Despite the name, pierogi ruskie have nothing to do with Russia. “Ruskie” points to Ruś — the historic region of Red Ruthenia, around today's south-eastern Poland and western Ukraine.
[Your story: who made these for you, when, and the smell of onions in butter.]
Method
Boil the potatoes in salted water until soft. Drain and mash while still hot.
Fry the finely chopped onions in butter until deep golden. Stir half into the potatoes with the crumbled twaróg, season generously and let cool.
Mix flour and salt, add the warm water and oil, and knead into a smooth, soft dough. Cover and rest for 30 minutes.
Roll the dough thinly and cut circles about 7 cm wide. Add a spoonful of filling, fold, and pinch the edges firmly.
Cook in batches in gently boiling salted water. Once they float, give them two more minutes.
Serve with the rest of the onions — and a spoon of śmietana, if you like.
Say it in Polishpierogi · pyeh-ROH-gee · smacznego! · enjoy your meal
