Pierogi Ruskie

Pierogi Ruskie (Polish Potato and Cheese Dumplings)

Pierogi Ruskie is one of Poland's most beloved comfort foods: tender dumplings filled with a creamy blend of mashed potatoes and farmer's cheese, traditionally served with golden caramelized onions and a dollop of sour cream.

Prep

60 min

Cook

15 min

Total

75 min

Serves

4-5 (makes about 30 pierogi)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) all-purpose flour, plus extra for dusting
• •180 ml (¾ cup) hot water, just below boiling; some cooks replace 30 ml with sour cream for richer dough
• •30 ml (2 tbsp) neutral oil or melted butter
• •5 g (1 tsp) fine salt
• •1 whole large egg, optional; omit for a softer, more tender dough
• •500 g (1 lb 2 oz) starchy potatoes, such as Russet or Yukon Gold
• •250 g (9 oz) twaróg (Polish farmer's cheese), substitute with a 50/50 mix of full-fat ricotta and well-drained cottage cheese pressed in cheesecloth; quark also works
• •2 whole medium yellow onions, divided: one for the filling, one for topping
• •30 g (2 tbsp) butter, plus extra for topping
• •3 g (½ tsp) fine salt, for the filling, plus more to taste
• •1 g (¼ tsp) freshly ground black pepper
• •200 g (7 oz) sour cream, for serving, optional

Steps

1. 1 Make the dough: In a large bowl, whisk the flour and salt. In a measuring cup, combine the hot water, oil, and egg if using. Pour the wet mixture into the flour and stir with a wooden spoon until shaggy, then turn out and knead by hand for 5-7 minutes until smooth and elastic. Cover with a bowl or plastic wrap and rest at room temperature for 30 minutes.
2. 2 Prepare the filling: Peel and quarter the potatoes; place in a pot, cover with cold salted water, and bring to a boil. Cook 15-18 minutes until a knife slides easily into the center (internal temperature 95 °C / 203 °F). Drain well and return to the hot pot for 1 minute over low heat to drive off moisture, then mash until smooth.
3. 3 Meanwhile, finely chop one onion and sauté in 15 g butter over medium-low heat for 8-10 minutes until soft and lightly golden. Let cool slightly.
4. 4 In a large bowl, combine the warm mashed potatoes with the twaróg (or substitute) and sautéed onion. Season with salt and pepper and mix until smooth. Taste and adjust seasoning; the filling should be well seasoned. Let cool completely.
5. 5 Roll the rested dough on a lightly floured surface to about 3 mm (⅛ inch) thick. Cut into 7-8 cm (3 inch) rounds using a glass or cookie cutter. Keep the dough covered with a damp towel to prevent drying.
6. 6 Place about 1 heaped tablespoon (roughly 25 g) of filling in the center of each round. Fold the dough over to form a half-moon and pinch firmly to seal, then press the seam flat against the counter and curl the edge toward the filling to create a decorative rope seal. Repeat with all rounds, keeping finished pierogi on a floured tray.
7. 7 Bring a large pot of lightly salted water to a gentle boil (not a rolling boil, which can tear the dumplings). Add pierogi in batches of 8-10, stirring gently once to prevent sticking.
8. 8 Cook for 3-4 minutes after the pierogi float to the surface: they are done when the dough looks slightly translucent and the pierogi hold their shape; do not overcook or the dough becomes gummy. Remove with a slotted spoon and drizzle with a little melted butter or a few drops of oil to prevent sticking.
9. 9 For the traditional topping, finely dice the remaining onion and cook slowly in 30 g butter over medium-low heat for 12-15 minutes until deep golden brown and sweet.
10. 10 Serve the pierogi hot, topped with the caramelized onions, extra butter, and a generous spoonful of sour cream on the side. Any leftover uncooked pierogi can be frozen on a tray until solid, then bagged and boiled straight from frozen, adding 1-2 minutes to the cook time.