Dumplings Ruskie - popular in Poland and Ukraine, the type of dumplings, whose name
derives from Ruthenia. Should not be confused, as it often is done with Russia, where this type of dumplings is not well known.
Dough prepared from flour, water and salt (and sometimes eggs), and the filling of mass [twarogowo]-potato with salt, pepper and onion. The dough is rolled out to a thickness of about 2 mm, filling oblepia the dough and boiled in water. Dish served with bacon, fried onions or sour cream. In Lviv, a popular regimen Ruthenian posypanych caraway dumplings.
Some gourmets appreciate Pierogi Ruskie cooked, then [odsmażane].
Even in the nineteenth century under the name of the Ruthenian pierogi dumplings baked understood, with a variety of stuffing (also with meat, cabbage and mushrooms).