Pierogi ruskie are classic Polish dumplings filled with potato, tangy farmer cheese, and onion, then boiled and often browned in butter.
A supple hot-water dough wraps a simple savory filling. The dumplings can be served directly from the pot or pan-fried for crisp edges.
Seal the edges without trapping air and keep the unused dough covered so it stays flexible.
Serving Suggestions
Serve with caramelized onions, melted butter, sour cream, and black pepper.
Recipe Notes
Freeze uncooked pierogi in a single layer, then bag them. Boil from frozen, adding one or two minutes.
Polish Pierogi Ruskie with Potato and Cheese
Tender Polish dumplings filled with potato, farmer cheese, and onion, served with butter and sour cream.
Equipment
- Large pot
- Mixing bowls
- Rolling Pin
- 3-inch round cutter
- Large skillet
Ingredients
Dough
- 3 cups all-purpose flour plus more for rolling
- 1 tsp kosher salt
- 1 cup hot water
- 1 large egg
- 1 tbsp neutral oil
Filling and Serving
- 2 lb russet potatoes peeled and cubed
- 1 lb farmer cheese or dry curd cheese crumbled
- 1 large yellow onion diced
- 4 tbsp butter divided
- 1 tsp black pepper
- 1 cup sour cream to serve
Instructions
Make Dough and Filling:
- Mix the flour and salt. Add hot water, egg, and oil; knead until smooth. Cover and rest 20 minutes.
- Boil the potatoes until tender and mash dry.
- Cook the onion in 2 tablespoons butter until golden. Mix half with the potatoes, cheese, and pepper; cool.
Shape and Cook:
- Roll half the dough thinly and cut 3-inch rounds. Add a spoonful of filling, fold, and pinch firmly. Repeat.
- Boil in salted water in batches until they float, then cook 2 minutes more.
- Serve boiled, or brown in remaining butter. Top with reserved onions and sour cream.
Notes
- Use dry potatoes and cheese so the filling is firm.
- Keep shaped pierogi covered.
- Do not crowd the boiling pot.
Nutrition
Calories: 520kcalCarbohydrates: 70gProtein: 19gFat: 19gSaturated Fat: 10gCholesterol: 85mgSodium: 620mgFiber: 5gSugar: 5g