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Polish Pierogi Ruskie Recipe

Delicious homemade Polish pierogi filled with creamy potato and cheese mixture, wrapped in a tender dough and pan-fried to golden perfection. These traditional dumplings are a comfort food staple in Polish cuisine, perfect for family gatherings or a hearty meal.

 

  • Total Time: 1 hour 30 minutes
  • Yield: About 30-35 pierogi 1x

Ingredients

Scale

For the Dough

  • 4 cups All-purpose flour (plus extra for dusting)
  • 1/2 teaspoon Salt
  • 1 cup Boiling water
  • 3 tablespoons Clarified butter
  • 1 large Egg (at room temperature)

For the Filling

  • 1 1/2 pounds Russet potatoes
  • 1 1/4 cups Twaróg Quark cheese
  • 1 large Onion (finely chopped)
  • 2 tablespoons Clarified butter
  • Salt (to taste)
  • Fine black pepper (to taste)

For Serving

  • 4 tablespoons Unsalted butter
  • Sour cream
  • Caramelised onions

Instructions

  1. Prepare the Dough: In a large mixing bowl, sift the flour and add salt. In a separate bowl, melt the butter in boiling water. Gradually add the water with melted butter to the flour, mixing with a spoon until combined. Add the egg and mix well.
  2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Cover and let rest for 30 minutes to allow the gluten to relax, which makes the dough more pliable and easier to work with.
  3. Boil the Potatoes: Peel and rinse the potatoes. Put them in a pot, with around 4 inches of room from the top. Cover completely with cold water and add 1 tablespoon of salt. Boil on medium heat for about 20 minutes, or until soft when pierced with a fork. Drain the water and mash. Leave to cool completely.
  4. Sauté the Onions: Melt the butter on a skillet or a nonstick pan. Sauté the chopped onion on medium heat in clarified butter, until golden and soft. It should take around 7-10 minutes. The caramelization adds depth of flavor to the filling. Set aside to cool.
  5. Mix the Filling Ingredients: Mash the boiled potatoes again, until smooth. Combine with cheese, salt, and pepper. Add the cooled, sautéed onions, and mix well. Taste, and add salt and pepper if needed. The filling should be well-seasoned but not overpowering.
  6. Cut Out the Dough: Divide the dough into four parts. Roll out one part on a floured surface until thin (around 2 millimeters). Cover the other pieces with a cotton cloth, so they don’t dry out. Cut out circles using a glass or a cookie cutter around 3 inches in diameter.
  7. Form the Pierogi: Take the circle of dough into your hand and slightly stretch it. Place a spoonful of filling on each dough circle, fold in half to form a semi-circle, and press edges to seal. Pinch again the edges, creating decorative ruffles that help keep the filling inside during cooking.
  8. Cook the Pierogi: Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the surface, then continue cooking for about 1-2 minutes more. Remove with a slotted spoon. Be careful not to overcrowd the pot as pierogi need space to cook properly.
  9. Fry the Pierogi in Butter: In a large skillet, melt 4 tablespoons of butter over medium heat. Add boiled pierogi in batches, frying each side for about 2 minutes or until they are golden and crispy. This step gives the pierogi their characteristic rich flavor and appealing texture.
  10. Serve Hot: Serve your crispy butter-fried pierogi with sour cream and caramelized onions on the side. The combination of the soft filling, crisp exterior, tangy sour cream and sweet onions creates a perfect balance of flavors and textures.

Notes

  • Pierogi can be frozen before cooking. Place them on a floured tray without touching each other, freeze until solid, then transfer to freezer bags.
  • If you can’t find Twaróg cheese, you can substitute with farmer’s cheese, ricotta, or a mix of cottage cheese and cream cheese.
  • Traditional pierogi ruskie don’t contain meat – the name comes from the Ruthenian region, not Russia.
  • The dough should be soft but not sticky. If too sticky, add a little more flour; if too dry, add a little water.
  • Author: bestfeed
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Polish
  • Diet: Vegetarian

Nutrition

  • Serving Size: 5 pierogi
  • Calories: 420
  • Sugar: 3g
  • Sodium: 380mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 75mg