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Polish pierogi ruskie with potato and cheese filling, caramelized onions, and sour cream.

Polish Pierogi Ruskie with Potato and Cheese

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Tender Polish dumplings filled with potato, farmer cheese, and onion, served with butter and sour cream.
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Prep Time 1 hour
Cook Time 30 minutes
Dough resting time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Polish
Calories: 520
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Mixing bowls
  • Rolling Pin
  • 3-inch round cutter
  • Large skillet

Method
 

Make Dough and Filling:
  1. Mix the flour and salt. Add hot water, egg, and oil; knead until smooth. Cover and rest 20 minutes.
  2. Boil the potatoes until tender and mash dry.
  3. Cook the onion in 2 tablespoons butter until golden. Mix half with the potatoes, cheese, and pepper; cool.
Shape and Cook:
  1. Roll half the dough thinly and cut 3-inch rounds. Add a spoonful of filling, fold, and pinch firmly. Repeat.
  2. Boil in salted water in batches until they float, then cook 2 minutes more.
  3. Serve boiled, or brown in remaining butter. Top with reserved onions and sour cream.

Nutrition

Calories: 520kcalCarbohydrates: 70gProtein: 19gFat: 19gSaturated Fat: 10gCholesterol: 85mgSodium: 620mgFiber: 5gSugar: 5g

Notes

  • Use dry potatoes and cheese so the filling is firm.
  • Keep shaped pierogi covered.
  • Do not crowd the boiling pot.