Russian Pierogi recipe

Greetings, Olga and Iryna here from Vintage Café. At this weekend’s Russian World on Your Plate, you will have the chance to taste Pierogi. Pierogi are semi-circular dumplings of unleavened dough stuffed with a variety of fillings such as mashed potato, cheese, sauerkraut, spinach, meat and even fruit fillings such as strawberry, raspberry and cherry depending on the cook’s preference.

Pierogi

Perogi are popular in Russia, Eastern Europe, and America due to the large Eastern European immigrant population - there is even a Pierogi Festival held in Indiana.
We’ve included a recipe below for you to make your own pierogi. Perfect for winter!

Pierogi

2 pounds (900 grams) peeled potatoes, cooked (save water from cooked potatoes)
2 onions chopped
1 stick (8 tablespoons) butter/margarine
Salt and pepper
2 cups flour
1/2 teaspoon salt

Cook potatoes in simmering water until soft and mash thoroughly. Saute onion in butter/margarine until very soft, add 1/2 of the onions to the potatoes and season with salt and pepper. Sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 15 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinch ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes. When all are cooked, drain and serve with the remaining sauteed onions on top.

See you on Saturday!

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