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How to make Polish Pierogi Ruskie?
You will need:
Dough:
- 2.5 cups wheat flour (about 450 g - 16 oz.)
- 1 egg
- boiled warm water (just enough to make a smooth and flexible dough)
Flour the board and knead the dough from ingredients above (prepare a smooth and flexible one).
Filling:
- 5 large potatoes
- 400 g (15 oz.) cottage cheese
- 3 medium onions
- salt and pepper
Cook potatoes and grind them. Brown the chopped onion in butter. Mix the ground potatoes, onion and cheese together and add salt and pepper.
Flatten the pieces of dough and cut it in the circles with a glass. Put some filling on it (in the middle of each circle). Roll each circle up and seal its edges.
Rolled dough circles with pierogi's filling
Formed pierogi ready to boil
Boil salted water in a large pot. Drop the pierogi to the boiling water and keep them inside until they float to the surface (about 3-4 minutes). Stir gently if your pierogi stick to the bottom of the pot or to one another. Before serving pierogi should be poured over with some melted butter or chopped browned onion gravy.
Pierogi ruskie - final effect 
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Polish Food 
