Today’s recipe is a traditional Polish recipe for ruskie pierogi stuffed with potato and ricotta cheese. These tasty handmade dumplings can be filled in both sweet and savory way. This recipe is my favourite version made with mashed potatoes mixed with ricotta cheese. Traditionally the cheese that is used is a cottage cheese but unfortunatelly I can’t get it here in Italy.
Potato and ricotta stuffed pierogies
- 200 g mashed potatoes
- 100 g cottage cheese I used ricotta
- salt and pepper to taste
- 200 g all-purpose flour
- very hot water
- extra virgin olive oil
Instructions: Polish potato and ricotta stuffed pierogi
- Place the ricotta on a colander and let it drain for a few hours, even better overnight. If you are using the cottage cheese you don-t have to drain it overnight.
- Rinse, peel and boil the potatoes. Drain and mash while still hot through a potato masher. In a bowl put together mashed potatoes and cottage cheese. Add salt and pepper and stir. Taste and adjust with more seasoning if necessary.
- To prepare the dough put the flour in a bowl or on a work surface and gradually add the hot water. Knead the dough until it becomes smooth and homogeneous. Cover and let rest for half an hour.
- After this time, roll out the dough into a few milimmeters thick sheet. Using a cookie cutter or a glass with sharp edge cut 10 cm wide rounds.
- Place some of the filling in the center of the round. Fold the round in half, pressing the edges together and crimping them to seal.
- Bring a large pot of salted water to a boil. Add the pierogi in batches, and cook until tender and they float to the top 4 – 5 minutes.
- Drain and serve immediately with a drizzle of olive oil and a pinch of salt or once they are cold you can reheat them in a frying pan with some olive oil until they become golden and crispy on the bottom.
lot of love. B.
p.s. If you love recipes for stuffed dumplings check my recipe for Polish pierogi with buckwheat and sauerkraut filling. (foto below)