I love Ruski perogi. Definitely.
I can eat them and eat them and… eat them. With golden onion and a thick yogurt they seems to disapearing by themselves. For a long time I had no idea why I didn’t like these dumplings, which were served at school or sometimes I was treated with them in the homes of friends and family. Why does the taste was different, and why everyone else had a grudge against me. Because with childish honesty I confessed “these are not ruskie” and I was refusing to it that thing on my plate.
My poor mother. She was ashamed so much and so many times.
And, unfortunately, it was not caused by loyalty to the home cuisine. When we were on holiday in Podhale, I feasted on the ruskie perogi in every home. They were delicious. Some were better than the ones we have in home!…
Some time later, I realized the difference. Here, at the Zaglebie, ruskie are made from cow’s curd, with, of course, potatoes and golden fried onion (sometimes also with bacon), but in the Podhale region – with sheep cheese.
Spicy and salty sheep cheese dominates flavors, giving the filling this particular and overwhelming note that, in no way, can be replaced with spices. Cottage cheese is too mild.
Ruskie peerogi do not come from Russia, but from Red Ruthenia (now Ukraine). In Lvov often served with caraway seeds – till today I hate this form of serving, I spent half of the time on hunting “bugs” and depositing them on the edge of the plate. With much of distaste, I must say. 🙂 But… add a golden onions and a thick creamy yogurt (or sour cream) and we have heaven on a plate.
If you do not Ruthenian dumplings with sheep cheese, try this once. I assure you, that the difference in taste is colossal and you’ll never come back to the usual dumplings with cow’s curd. 🙂
30 grams of wheat flour (I had bread one, type 750)
20 grams of oat flour
1 teaspoon salt
1 tablespoon melted coconut oil (you can replace with olive oil or melted butter)
approx. 1 cup of boiled, cooled water
30 ounces sheep cheese
20 ounces of cooked potatoes
one large onion
1 tablespoon coconut oil
2 large onions
2 tablespoons coconut oil
- Sift flour into a large bowl. Add salt, oil and half of water. Knead the dough, adding more water in the meantime. The dough should be fairly firm, but flexible.
- Wrap the dough in cling film and leave in the fridge for at least 1 hour. During this time, the gluten starts to work and as a result we obtain a flexible, not sticky and very stretchy dough for dumplings.
- Peel the potatoes, boil until tender in NOT salted water. Still warm squeeze with the crusher (to be more fluffy) or, if you don’t have one, grind in a food processor.
- Peel the onion, cut into small cubes and fry on coconut oil till golden.
- Shred sheep cheese (not grind!) into a bowl, add onion and potatoes. You can start to give half the potatoes and add them gradually to the batter, if fillings taste is too sharp for you.
- Mix filling, season with pepper. I didn’t use salt, but you can, as it really depends on your preferences.
- Peel onions, cut into cubes and fry in gold with a hint of pepper and salt. Put aside for later.
- Remove the dough from the refrigerator, divide into 4 parts, and then rool to a thickness of approx. 2 mm. Cut circles with glass or round mold, in the middle of each of them put the stuffing and then close dumplings. Repeat the procedure until you use all offilling or dough.
- In a large pot boil water and cook the dumplings in batches.
Serve perogi with onion and yogurt. If we leave uncooked dumplings per hour, they will dry enough to not stick together – we can translate them into the bag and freeze.
We can also cook all the dumplings and then fry them. Sometimes they are served like that. Enjoy your meal!