Pierogi ruskie
My grandmother's, and I am still behind her
Fifth version
Start your own line from any of Mira's 5 versions. Their recipe becomes your v1; what you do from there is yours, and their name stays on it. Reading needs no account; making it yours does.
v5 · 3 Oct — Rolled thinner than felt safe
The changes in v5
Rolled thinner than felt safe
Close to the best
Close to their best. Worth keeping.
What v5 taught
“A few burst. Worth trying again.”
So far
Five versions since April 2026. The best yet is v4, after turns at v3. Last cooked 9 days ago.
Ingredients
plain flour
hot water
potato
twaróg
onions
butter
What's been moving
Both halves have moved: the hot water most among the ingredients, and steps 1, 2 and 3 in the method.
Never touched: 500g plain flour · 600g potato · 250g twaróg · 80g butter
Method
01
Pour the 250ml hot water into the 500g flour and knead to a smooth dough, 10 minutes — hot, not warm, or it tears
10 min500g plain flour250ml hot water
02
Rest the dough 1 hour under a cloth
1 h
03
Boil the 600g potato in salted water for 20 minutes, until a knife slides in
20 min250ml hot water600g potato
04
Brown the 2 onions slowly in 40g butter, 25 minutes
25 min2 onions80g butter
05
Rice the potato and fold through the 250g twaróg and the onions, 5 minutes
5 min600g potato250g twaróg2 onions
06
Roll the dough to 1.5mm, thinner than feels safe, cut discs, fill and seal properly with a wet finger, 25 minutes
25 min
07
Boil 3 minutes until they float, then fry in the rest of the butter until the edges catch, 8 minutes
3 min80g butter
How it runs
1h 46on the table
- 1:46On the table