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