Pierogi Ruskie with Browned Onions & Mizeria

Name: Pierogi Ruskie with Browned Onions & Mizeria
Total time: 2 h
Yield: 4 servings
Cuisine: Polish
Ingredients: 1½ lb russet potatoes, peeled and quartered; 7.5 oz farmer's cheese, crumbled; 2 onions, diced; 4 tbsp butter; 1 cup sour cream (¼ cup for the dough); 1 egg; 1 English cucumber, very thinly sliced; 2 tbsp chopped dill; 2½ cups flour; ¾ cup warm water; 1½ tsp salt; ½ tsp pepper; 1 tbsp oil; 1 tsp vinegar

DinnerPolish120 minServes 4650 kcal20 g protein

Photo: 10xxx01 · CC0 · source

Tender handmade dumplings stuffed with potato, tangy farmer's cheese and golden onion, finished in butter and served with a cool cucumber-sour cream salad.

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Ingredients

1½ lb russet potatoes, peeled and quartered
7.5 oz farmer's cheese, crumbled
2 onions, diced
4 tbsp butter
1 cup sour cream (¼ cup for the dough)
1 egg
1 English cucumber, very thinly sliced
2 tbsp chopped dill

From your pantry: 2½ cups flour, ¾ cup warm water, 1½ tsp salt, ½ tsp pepper, 1 tbsp oil, 1 tsp vinegar.

Instructions

Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain well and mash. Meanwhile cook the onions in 2 tbsp butter and the oil over medium heat until deep golden, 12 to 15 minutes. Mix the potatoes, cheese, half the onions, ½ tsp salt and the pepper; let cool.
Mix the flour and ½ tsp salt, then work in the egg, ¼ cup sour cream and the warm water. Knead until smooth and soft, 5 minutes, cover and rest 30 minutes.
Roll half the dough out ⅛ inch thick and cut 3-inch rounds. Put a heaped teaspoon of filling in the center, fold into a half-moon and pinch the edges firmly closed. Repeat with the rest, keeping finished pierogi under a towel.
For the mizeria, toss the cucumber with a pinch of salt for 10 minutes, squeeze it dry and mix with ⅓ cup sour cream, the vinegar and half the dill.
Boil the pierogi in batches in a big pot of salted water. Once they float, cook 2 minutes more and lift out. Toss with the remaining 2 tbsp butter and the reserved onions, sprinkle with dill and serve with the rest of the sour cream and the mizeria.

Tip: Traditional twaróg is a dry Polish curd cheese; farmer's cheese is the closest US match. Small-curd cottage cheese pressed dry in a towel works in a pinch.