Pierogi Ruskie

Aug 22

2 min read

Prep time: 45 minutes

Cook time: 20 minutes

Total time: 1 hour 05 minutes

Servings: 6 servings (approx. 30 dumplings)

Country of Origin: Poland

Description

Traditional Polish dumplings made of tender unleavened dough filled with a savory mash of potatoes, farmers cheese, and caramelized onions.

Presentation & How It's Eaten

Served boiled or pan-fried crisp, topped with caramelized melted butter onions and dollops of sour cream.

Ingredients

Dough: 3 cups all-purpose flour, 1 cup warm water, 1 egg, 2 tbsp sour cream, 1/2 tsp salt
Filling: 2 lbs Russet potatoes, peeled and boiled
1 cup twaróg (or farmers cheese / dry curd cottage cheese)
2 large yellow onions, finely diced and cooked in butter
Salt and black pepper, to taste
Melted butter and sour cream (for serving)

Step-by-Step Directions

Make Filling: Mash warm boiled potatoes with twaróg cheese and half cooked caramelized onions until smooth. Season heavily with salt and pepper; cool.
Make Dough: Knead flour, warm water, egg, sour cream, and salt into soft elastic dough. Rest covered 20 minutes.
Roll & Cut: Roll dough out thin (1/8-inch). Cut rounds using a glass or 3-inch biscuit cutter.
Stuff & Seal: Place spoonful of filling on each round, fold dough in half over filling, and pinch edges firmly together to seal completely.
Boil: Cook dumplings in batches in boiling salted water for 3–4 minutes until they float to top. Drain and toss with melted butter and remaining caramelized onions.

Optional

Pan-Fry: Sauté boiled pierogi in skillet butter until bottom is golden and crispy.

Cooking Tips

Firm Seal: Keep edges dry and clear of potato filling so dough seals completely without opening during boiling.

Nutrition Facts

(Estimated per serving, based on 6 servings / 5 pierogi)

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