Polish
Pierogi Ruskie
Tender Polish dumplings filled with potato, farmer cheese, onion, and a buttery finish.
6 servings · 85 minutes prep · 25 minutes cook
Ingredients
Dough
- 3 cups, plus more for dusting
- 1 tsp
- 1 large, beaten
- 1/3 cup, room temperature
- 3/4 cup, plus 2 tbsp if needed
- 2 tbsp, melted
Filling
- 1 1/2 lb, peeled and cut into chunks
- 8 oz, crumbled
- 1 medium, finely diced
- 3 tbsp, for onions
- 1 1/2 tsp, divided
- 3/4 tsp, freshly ground
To Finish
- 4 tbsp, divided
- 1 medium, thinly sliced
- 1 cup, for serving
Directions
Make the Dough
- Stir all purpose flour and in a bowl. Add egg, , warm water, and .
- Mix to a shaggy dough, then knead for 4 to 5 minutes until smooth and elastic but still soft. Add extra warm water 1 tablespoon at a time only if dry patches remain.
- Cover and rest for 30 minutes at room temperature.
Make the Filling
- Boil russet potatoes in salted water for 15 to 18 minutes, until very tender. Drain well and return to the hot pot for 1 minute to steam off moisture.
- Mash until smooth. Cook in over medium heat for 7 to 9 minutes, until soft and lightly golden.
- Stir the onion butter, farmer cheese, , and black pepper into the potatoes. Cool completely, at least 30 minutes, before shaping.
Shape the Pierogi
- Roll half the dough to 1/16 to 1/8 inch thick on a lightly floured surface. Cut 3-inch rounds.
- Place 1 tablespoon filling in the center of each round. Fold into a half-moon, press out air, and pinch the edge firmly until sealed.
- Set shaped pierogi on a floured tray and cover with a towel while shaping the rest.
Boil and Finish
- Bring a large pot of salted water to a gentle boil. Cook pierogi in batches for 3 to 4 minutes after they float, until the dough is tender and slightly translucent at the edges.
- Meanwhile, cook finishing in over medium heat for 8 to 10 minutes, until golden.
- Toss boiled pierogi with onion butter and serve hot with .
