Polish "Russian" Pierogi
A meatless alternative to dumplings — quick, tasty, and filling. It might not occur to anyone from Russia to combine these ingredients, but it really is fast, delicious, and satisfying.
A favorite of Russian bachelors (and not just bachelors) is pelmeni. I may shock a few people, but there are places in the world where pelmeni have never even been heard of — Poland, for instance. There, though, "Russian pierogi" are held in high regard by bachelors (and others). Russians are surprised you can mix these ingredients, but it truly is delicious. Give it a try.
ElenkaV
Recipe author
Polish 'Russian' Pierogi
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 %
7 g
Fats 18 %
6 g
Carbohydrates 62 %
21 g
161 kcal
GI:
27
/
0
/
73
- The dough for these Russian-Polish pierogi is made just like dumpling dough. Add water, egg, and salt to the flour, mix, and knead a stiff dough. For the filling, boil the potatoes in their skins and fry the onion, seasoning it to taste with ground pepper. Combine the fried onion, the peeled boiled potatoes, and the cottage cheese, then add ground pepper to taste. A "classic" Russian pierogi filling should have a bit of a kick. Roll out the dough and cut out rounds, as you would for dumplings. You shape them like dumplings too, just without folding the "ear" — though you can fold them that way if you prefer. The finished pierogi can be frozen for long-term storage. For the final step, bring water to a boil, drop the pierogi in, and cook them for 2–3 minutes (since there's no meat to require longer cooking), stirring gently. If the dough is too thin, the pierogi tend to overcook and fall apart quickly, so it's better to roll the wrapper a bit thicker. They're best served with sour cream. If you've made a big batch and can't finish it, you can reheat the pierogi in a skillet later — personally, I think they take to pan-frying even better than dumplings do.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese 'morning' ( 'danone') without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
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