Pierogi Ruskie - Omas Rezept für die perfekten polnischen Teigtaschen! (Piroggen)

My new cookbook: https://amzn.to/4nFFz9W Ah, the good old pierogi - those Polish dumplings that taste so heavenly! The quick-to-make dough encloses the juicy filling. There are many filling variations - from sweet to savory - you can really go wild. I've prepared a traditional version for you: Ruskie Pierogi! Ruskie Pierogi are filled with potatoes and layered quark. Simply seasoned with pepper and salt and a little nutmeg. If you like, you can also add caramelized onions - this makes the filling especially aromatic. There are dumplings galore! Every country has its own version, purely based on taste... Pierogi, Maultaschen, Ravioli or Tortellini, Gyoza, Pelmeni, and many more. What are your favorite dumplings? Leave a comment. Check out the recipe now on my blog! https://sandramuehlberg.de/ruskie-pie... For the dough, you need the following ingredients: 400g wheat flour 1 tsp salt 2 tbsp rapeseed oil 200ml lukewarm water For the filling, you need: 500g potatoes, mostly waxy 250g Twarog / layered cheese 1 vegetable onion 2 tbsp butter 1 tsp salt 1 tsp freshly ground pepper 1/2 tsp nutmeg Also: Sour cream Dill or parsley Preparation: 1) First, peel the potatoes, roughly dice them, and cook in salted water as usual. Then drain well. 2) Meanwhile, halve the vegetable onion, peel it, and finely dice it. Melt butter in a small pan, add diced onions, and caramelize over medium heat until golden brown. 3) For the dough, first combine the flour and salt, then add the rapeseed oil and lukewarm water. Roughly mix the ingredients with a spoon, then knead by hand until smooth, then form into a ball. Wrap the ball in cling film and let it rest for at least 30 minutes – this will make the dough pliable and easy to work with. 4) While the dough is resting, you can prepare the filling. Simply mix the cooked potatoes with the Twarog/layered cheese, the spices, and about 2 tablespoons of the braised onions. This works great with a potato masher or potato ricer. 5) Now remove the dough from the cling film, halve it, and form two more balls. Roll out the first half as flat as possible. Wrap the second half back in the cling film until ready to use. Now use a simple drinking glass to cut circles out of the dough. 6) Now place the cut-out dough pieces one at a time onto the palm of your hand. Scoop out the filling with a teaspoon, shape it slightly, and place it in the center of the dough pieces. The spoon can be heaped. 7) Now you need a bit of finesse. The dough pieces need to be carefully sealed. To do this, fold them slowly and then, starting from the center, close them to the left and right, pressing firmly again so that the pierogi are really well sealed. The filling shouldn't squeeze out! 8) The pierogi can now be cooked in salted water. This only takes a few minutes, and as soon as they float to the top, they can be removed with a ladle. 9) If you like, add the cooked pierogi to the pan with the remaining caramelized onions and serve with sour cream and a little dill. You can also enjoy them simply as they are. Makes approximately 35 pieces Real Italian pasta:    • Frische Nudeln aus Hartweizengrieß selber ...   Want to collaborate? Feel free to send me a message. Camera equipment used: Aputure Fresnel 2x - https://amzn.to/3vWi47b Aputure COB 300D MII Keylight - https://amzn.to/448kAEc Panasonic Lumix GH6 - https://amzn.to/3UiPeXV Viltrox Speedbooster - https://amzn.to/3xwBlMU Sigma 18-35 f1.8 - https://amzn.to/3Jj4I7Y Homepage: https://www.muehlberg-media.com Imprint: https://www.muehlberg-media.com/impre... Privacy Policy: https://www.muehlberg-media.com/daten... #pierogi #ruskiepierogi #pierogiruskie #dumplings #polishcuisine #dumplings #food #youtubefood #ytfood #foodie #foodblogger #contentcreator #foodcontentcreator #schneverdingen #foodstudiokochanie #parentsclubstudio #favoritefood #pierogi