Pierogi

Pierogi Ruskie (Polish Potato and Twaróg Dumplings)

Soft, tender half-moon dumplings filled with mashed potato and twaróg cheese, traditionally boiled then finished in butter until lightly golden and served with caramelised onion and sour cream.

Prep

45 min

Cook

25 min

Total

70 min

Serves

4 (makes about 28 pierogi)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain flour, plus extra for dusting
• •180 ml (¾ cup) warm water
• •30 g (2 Tbsp) unsalted butter, melted, for the dough
• •1 whole (1 large) egg, room temperature
• •1 tsp fine sea salt, for the dough
• •500 g (1 lb 2 oz) starchy potatoes, such as Maris Piper or Russet
• •200 g (7 oz) twaróg, Polish curd cheese; substitute with 200 g full-fat farmer cheese blended with 2 Tbsp plain Greek yoghurt if unavailable
• •1 whole (1 medium) onion, finely diced, divided: half for the filling, half to caramelise
• •60 g (4 Tbsp) unsalted butter, for frying the filling and finishing the pierogi
• •fine sea salt, ½, for the filling, plus more to taste
• •freshly ground black pepper, ¼
• •120 ml (½ cup) sour cream, to serve

Steps

1. 1 Make the dough: mound the flour on a clean surface or in a large bowl, make a well in the centre and add the egg, melted butter, warm water and salt. Mix with a fork then by hand and knead for 8–10 minutes until smooth, soft and only very faintly tacky. Wrap in cling film and rest at room temperature for 30 minutes.
2. 2 Prepare the filling: peel the potatoes, cut into 2 cm (¾-inch) chunks and place in a saucepan. Cover with cold salted water, bring to the boil and cook for 15–18 minutes until a knife slides through without resistance. Drain well and return to the hot pot over low heat for 30 seconds to drive off steam, then mash until smooth.
3. 3 While the potatoes cook, melt 30 g (2 Tbsp) of the butter in a small pan over medium-low heat. Add half of the diced onion and cook for 10–12 minutes until soft and pale gold. Stir the softened onion and any butter into the mashed potato along with the twaróg, salt and pepper. Taste and adjust seasoning; the mixture should be well seasoned. Allow to cool completely.
4. 4 Roll the dough on a lightly floured surface to about 3 mm (⅛-inch) thickness. Cut 7–8 cm (3-inch) rounds with a glass or biscuit cutter. Place a generous teaspoon of filling (about 18 g) in the centre of each round.
5. 5 Fold each round in half to form a half-moon, pressing out any air and pinching the seam firmly to seal. Crimp the edge with fingertips or the tines of a fork. Set the finished pierogi on a floured tray, keeping them loosely covered with a tea towel so they do not dry out.
6. 6 Bring a wide pot of generously salted water to a gentle boil. Drop in about 8 pierogi at a time (do not crowd) and cook for 3–4 minutes from when they float, until tender and the dough looks slightly translucent and pillowy. Lift out with a slotted spoon into a buttered dish and toss gently so they do not stick.
7. 7 Finish in butter: melt the remaining 30 g (2 Tbsp) butter in a large non-stick or cast-iron skillet over medium heat. Add a single layer of boiled pierogi and fry for 2–3 minutes per side until pale golden. Cook in batches and keep finished ones warm.
8. 8 Meanwhile, caramelise the reserved half of the diced onion: melt 20 g (1½ Tbsp) butter in a small pan over low heat and cook the onion for 15–20 minutes, stirring often, until deep golden and jammy.
9. 9 Serve the pierogi immediately, topped with the caramelised onion and a generous spoonful of sour cream.