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– likes trying new dishes
– enjoys shopping for food especially in specialty stores
– tries all different ingredients, spices and herbs
– eats mostly homemade meals
– creates new recipes
– pairs food with wine
– watches cooking shows
– reads food magazines
– talks about food/recipes with friends
– grows a garden
– goes to different restaurants often
– loves Club Foody… what? That’s definitely a great destination for delicious recipes!
I’ve always been a foody as far as I can remember! As a child, when my parents were making a new recipe, I couldn’t wait to taste it. Later on as a young adult, I preferred going out to a restaurant trying new dishes than party with my friends in a discothèque.
When I was living in Toronto, my late friend Brigitte who was a foody like me, and I went to a pub and tried something we never had. We both fell in love with them. A couple weeks later, I invited her over and served exactly the same dish we had at the pub… Pierogi Ruskie!
This dish is comfort food at its best! These potato cheese dumplings are so tasty and an amazing recipe to have on hand! It may be a simple dish but it’s so satisfying… certainly worth the time it takes to make them. Served with sour cream, caramelized onions and crispy bacon bits, this is a lovely meal to enjoy anytime.
There are a few steps but if you time yourself correctly, everything can be done within 1 ½ to 2 hours. The dough has to be made first so it has time to relax for an hour or two. While resting, the potatoes are boiled (15 to 20 minutes) and the bacon is rendered (10 to 15 minutes). From there, the onions are cooked slowly in a mix of bacon fat and butter until caramelized – this step takes about 35 to 40 minutes. When everything is done, this is when we roll out the dough, make circles, fill them up and form some sort of half-moon. When ready to eat, simply boil the Pierogi Ruskie for 3 to 4 minutes, transfer them to a skillet with sizzling butter and fry them for 4 minutes per side or until done to your liking.
I like making my dough with sour cream which gives it a nice taste. After the resting time is done, I roll it out to 1/8 thick because the thinner the dough the more tender the dumplings will be. In my potato filling, I add extra flavors to it which are sour cream, garlic powder and hot paprika but mild can be substituted. The preferred cheese is the Farmer’s one and if you want to go all “polish” with this recipe, try to get your hands on Twaróg which is quark, a soft white cheese usually unsalted. The best substitutes for it are Paneer, fromage Blanc, drained Ricotta, or cream cheese.
When it comes to caramelizing the onions, I start by rendering bacon pieces in a skillet on medium-low heat. When cooking bacon, it has to be added to a cold pan and then turn the burner on. This will allow the fat to slowly render which will help the meat crisp up. After 10 minutes or so, the bacon pieces are removed using a slotted spoon and set aside – this is one of the topping ingredients for serving. To the bacon fat left in the skillet, I add butter and when it starts sizzling, this is when I add the chopped onions. After 35 to 40 minutes, the onions should be very soft but not mushy, perfect to add some to the filling and the rest when it’s time to serve. If you’re not using all the filling, place it in the fridge until needed. Before using it, let it get to room temperature otherwise it will be crumbly making it difficult to form the dumplings.
This recipe makes 3 ½ dozen and if not using them all, there are two ways to freeze them. Wrapping tightly in cling film, the dough can be frozen without being rolled out. The second option is after they’re filled and shaped, place the half-moon dumplings in a single layer on a baking sheet and transfer them to the freezer. Once frozen, place the pierogi in a re-sealable freezer bag and return them to the freezer until needed. They can be stored for up to 3 months. To thaw them, simply place them in a single layer on a baking sheet lined with a silicone mat or wax paper and transfer them to the fridge for a few hours. Some people like to blanch them first before freezing them but I find that unnecessary.
There are so many different filling recipes to choose from but Pierogi Ruskie is the most popular one with its traditional filling of potato, cheese and onion. These delicious dumplings are perfect to serve as a meal or as a side dish…
Bon Appétit!
Here are more delicious comfort food recipes for you to try…
– Gnudi aka Malfatti
– Hamburger Helper Copycat
– German Spätzle
– Tuna Casserole
– Spicy Pork Gyoza
– Spanakopita
– Lamb Keema
and for even more International recipes, click on this link… Recipe Category • International
For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pierogi-ruskie/
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