Pierogi Ruskie (Potato and Cheese Pierogi) Recipe from Bar Prasowy, a Polish 'Milk Bar' in Warsaw

[Celerity]

https://cooking.nytimes.com/recipes/1020983-pierogi-ruskie-potato-and-cheese-pierogi



YIELD24 to 30 pierogi

TIME1 1/2 hours

Pierogi Ruskie (Potato and Cheese Pierogi)

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.



snip

[Rorey]

1. I love pierogies

I was first introduced to them by my first mother-in-law. She made them frequently. Now my oldest son makes them.

We used to have them with sauteed onions with chopped up bacon, and of course the sour cream. That was years before I was a vegetarian.

[Donkees]

2. Quark cheese is more like dry curd farmer cheese