Description
I made a traditional Polish recipe: Pierogi Ruskie. Delicious Polish dumplings with a filling of potato and cottage cheese. I used spelt flour.
Ingredients
Scale
For the pierogi
- 250 g (spelt)flour
- 100 ml lukewarm water
- 1 egg
- A pinch of salt
For the filling:
- 150 g Twaróg (polish white cheese) or cottage cheese
- 200 g peeled potatoes
- pepper and salt
- Extra: sour cream
Instructions
- Boil the potatoes in a pan until they are done.
- Put them into a bowl and mash them. Add the white cheese and mix it together. Season it with some salt and pepper. Set the bowl aside.
- Put the (spelt)flour in another bowl. Make a dent in the middle and break the egg in there. Add some salt.
- Slowly add the lukewarm water bit by bit and mix it together with your hands. Knead it into a nice dough ball.
- Dust your kitchen counter with some flour and roll out the dough with a rolling pin into a thin sheet (if you do not have much space it is easiest to divide the dough in two and roll it out in two times).
- Use a large glass to cut circles out of the dough. Take the remainings of the dough, form them into a ball and roll them out again. Continue doing this until you have finished all the dough.
- Put a spoonful of the potato-cheese mixture in the middle of a circle. Brush some water on the edges and fold the circle in two. Press the sides together with a fork or with your fingers. Repeat this for all the circles.
- Bring a pan with water to boil. Add some salt to it.
- Boil the pierogi in the water for 3-5 minutes. They are done when they come floating to the surface.
- If you do not serve them immediately you can fry them in a pan with a little oil before serving. This will give them a nice crust.
- Serve the Pierogis with some sour cream on the side.
Notes
For Fodmappers
Spelt flour is not low FODMAP. You can replace this with gluten-free flour. I have not tested this though.
Cottage cheese is low FODMAP up to 36 grammes per portion. Therefore, 1 portion is low FODMAP.
- Prep Time: 1 hour 30 mins