Description
Pierogi Ruskie are traditional Polish dumplings filled with a creamy and cheesy mashed potato filling. This comforting dish features a tender dough wrapper around a delicious mixture of potatoes, cheddar cheese, sautéed onions, and butter, served with sour cream and fresh herbs. Perfect as a hearty appetizer or main course, these dumplings are an excellent weekend cooking project that can be enjoyed fresh or frozen for later.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 50g (3 tbsp) unsalted butter
- 1/2 cup water
- 1 large egg, whisked (55-60g/2oz)
Filling
- 500g (1 lb) potatoes, peeled and sliced 1cm (1/2″) thick (about 2 medium potatoes)
- 1 tbsp kosher salt (for cooking potatoes)
- 30g (2 tbsp) unsalted butter
- 1 cup shredded cheddar cheese, tightly packed
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
Onion Butter Sauce
- 30g (2 tbsp) unsalted butter
- 1 onion, finely diced
- 1/2 tsp kosher salt
Cooking
- 1 tbsp kosher salt (for boiling water)
- 25g (1 1/2 tbsp) unsalted butter (per 8-10 pierogis for finishing)
To Serve
- Sour cream
- Fresh parsley or chives, finely chopped (a pinch)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and 1 teaspoon kosher salt. Cut in the 50g unsalted butter until the mixture resembles coarse crumbs. Add the whisked egg and water gradually, mixing until a smooth and elastic dough forms. Cover with a clean cloth and let it rest while preparing the filling.
- Cook the Potatoes: Place the peeled, sliced potatoes in a pot with 1 tablespoon kosher salt and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the Potatoes: Add 30g unsalted butter to the hot potatoes and mash them until smooth. Allow to cool slightly.
- Make the Filling: Stir the shredded cheddar cheese, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper into the mashed potatoes. Mix well to combine.
- Prepare the Onion Butter Sauce: In a skillet, melt 30g unsalted butter over medium heat. Add the finely diced onion and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes. Remove from heat.
- Roll Out the Dough: On a floured surface, roll the dough to about 3mm thickness. Using a round cutter (about 7-8cm diameter), cut out circles for the pierogi.
- Fill and Seal Pierogi: Place a spoonful of the potato and cheese filling onto the center of each dough circle. Fold the dough over to form a semicircle, then press the edges firmly to seal. Use a fork or pinch the edges to ensure they are well closed.
- Boil the Pierogi: Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Drop the pierogi into the boiling water in batches, being careful not to overcrowd. Once the pierogi float to the surface, cook for an additional 2-3 minutes.
- Sauté the Pierogi: Using a slotted spoon, remove the pierogi and transfer to a skillet. Add 25g unsalted butter per 8-10 pierogis and fry them over medium heat until golden brown and slightly crispy on the outside, about 3-5 minutes per side.
- Serve: Serve the pierogi warm, topped with the sautéed onion butter sauce and a dollop of sour cream. Garnish with finely chopped parsley or chives.
Notes
- Recipe video above demonstrates the entire process.
- These dumplings are traditionally made with quark cheese, a fresh European cheese not easily found in some countries, so cheddar cheese is used instead to keep the recipe accessible.
- The recipe makes about 30 pierogis, perfect for sharing or freezing for later use.
- Pierogis cook well from frozen; just increase boiling time slightly when cooking from frozen.
- This dish is an excellent weekend cooking project and a comforting treat.
Nutrition
- Serving Size: 1 pierogi
- Calories: 110
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
