Pierogi_ Ravioles Polacos de Papa, Cebolla y Queso

Hello, how are you? Welcome to Nicola's Pastry. Today we are going to prepare pierogi ruski. They are soft homemade pastas stuffed with potatoes, onion and cheese. In Poland they are considered a national dish and are served with caramelized onion. It is a humble and comforting food, born in the peasant kitchens of Eastern Europe, which has a lot in common with our ravioli and other stuffed pastas that we already know. I will start by preparing the filling and these are the ingredients for 4 generous portions. Half a kilo of potatoes, 250 grams of ricotta, 2 small onions or a medium one, 40 grams of butter or butter, salt and black pepper to season. I started by cutting the potatoes into not very large pieces and placing them in a pot with water. Then I took them to a soft boil until they were cooked. It is important to cook them over low heat so that they keep their shape and do not fall apart, absorb too much water and remain watery, thus affecting the texture and flavor of the filling. While the potatoes were cooking, I took care of the onions. First I cut them finely, approximately 150 grams. Then I put them in a pan with a little butter over low heat. I added a little salt and let them cook slowly, stirring from time to time. The idea is that they brown and release their natural sweetness without burning. This caramelization process takes time, but it is what gives the filling that deep and comforting flavor that characterizes pierogi. Once the potatoes were cooked, I drained them well and crushed them with a mashed pizza in a hot pan, until I obtained a firm puree, without lumps, with a soft and uniform texture. I added the ricotta and when the onion reached that golden and sweet tone, it is a sign that it is perfectly caramelized. I added it to the mashed potatoes, along with the ricotta, seasoned with freshly ground black pepper and salt to taste. I mixed everything carefully, looking for a uniform filling where each bite has the softness of the potato and the sweet and deep touch of the caramelized onion. For the pierogi ruski dough I used 300 grams of common flour, 4 zeros, 1 egg, half a teaspoon of salt, 2 tablespoons of oil and 100 milliliters of warm water. I made a hole in the center of the flour and there I added the egg, slightly beaten, the half teaspoon of salt and the 2 tablespoons of oil. It is neutral oil, it can be corn or sunflower. And then I added the warm water, little by little, mixing until all the ingredients are combined and a dough is formed. Then I took the dough to the table and kneaded it with my hands for several minutes, until it was smooth and elastic. It is a soft dough, easy to knead and stretch, not as firm as an egg dough. Once ready, I let the dough rest for a few minutes, covered with a cloth, so that it relaxed and was easier to stretch. After that break, I floured it and stretched it with a rolling pin, until I got a thickness of about 2 or 3 millimeters. Enough to resist a good amount of filling, but it remains tender after boiling. And being a dough that has little egg, it cooks quickly and is light, without hardening. This balance between resistance and delicacy is what makes each pierogi so pleasant to eat. With the dough already stretched, discs are cut using a pasta cutter or a glass of about 7 or 8 centimeters in diameter. An ideal size so that they have enough filling. I put the cuts together, stretched the dough again, and thus I was able to form more circles. Then comes the most awaited moment, to fill and form the pierogi. A spoonful of the filling is placed in the center of the disc. Then the dough is folded in half, forming a half moon. And the edges are pressed with the fingers to seal them. It is important to close the dough well, pressing carefully so that it does not open during cooking. Some prefer to dust the edges with a fork, which also gives them a decorative touch. The name Pierogi Ruskie does not allude to present-day Russia, but to the historical region of Russia, especially the so-called Red Ruthenia, which covered areas of western Ukraine and southeast Poland. Many culinary traditions shared among neighboring peoples come from there. The filling of white potato and cheese, today considered classic in Poland, is relatively modern since the potato arrived in Europe after the 16th century, but over time this variant became one of the most beloved and emblematic. Although today each country has its own version. In Poland they are a traditional dish, present both at the daily table and at celebrations, and are prepared with different fillings. From potato and cheese to meat or cabbage, and even sweets with fruits. Once assembled, I placed the pierogi on a tray covered with a cloth so that the dough does not dry out while they wait for the moment of cooking. In Poland, in addition to the caramelized onion, many times they are also accompanied by small pieces of crispy bacon, which give it an extra touch of flavor. To make them, I cut 150 grams of smoked bacon into cubes and took them to a pan over medium heat. While they were browning, they released their own fat, which I reserved to give even more flavor to the onion that I was going to prepare later. I cooked them until they were very crispy and golden. And I left them draining on absorbent paper while I chopped a little more onion to brown it. This time about 300 grams. I took it to the pan with the fat that the bacon released. I seasoned with salt. And since I was frying a lot of onion and the fat of the bacon was not enough, I added a little butter. More or less a tablespoon. This helps the onion brown evenly and at the same time it gives it a softer and creamier flavor. I cooked it over medium heat, stirring from time to time until it was tender and well browned. With the filling and the accompaniments ready, it was time to cook the pierogies. I put a pot with plenty of water to boil with a little salt and when it broke the boil, I added the pierogies in batches so that they do not stick together. At first they go to the bottom, but as they cook they start to float. That's the time to count a few more minutes until the dough is tender but firm. Then I removed them with a spoon, put them on a serving plate and covered them with the very tender golden onion that I had prepared in the fat of the bacon. That simple touch transforms the dish and makes it even tastier and more comforting. I served a portion on the plate and I crowned them with the very crunchy pieces of bacon. A contrast of textures that accompanies the softness of the pierogies and completes the dish in the Polish style. The ruskie pierogies are like that, simple, tasty and comforting. One of those homemade meals that invite you to sit at the table without more ceremonies. Tell me in the comments what you think of the recipe and if you liked it, don't forget to leave a like and subscribe to the channel to join me in the next dishes. As always, thank you very much for having dedicated a few minutes to watch the video. I'm Andrés from Nicola's Pastry and I say goodbye until the next recipe. Bye, see you later.