Description
Pierogi Ruskie are traditional Polish dumplings filled with a delightful mixture of creamy potatoes, melted cheddar cheese, and sautéed onions. These tender dumplings are boiled to perfection and served with butter and a dollop of sour cream, making a comforting and hearty dish that showcases classic Eastern European flavors.
Ingredients
Scale
Dough
- 2 cups plain/all-purpose flour
- 1 tsp cooking/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 (2 medium)
- 1 tbsp cooking/kosher salt (for cooking potatoes)
- 30g (2 tbsp) unsalted butter
- 1 cup shredded cheddar cheese, tightly packed
- 1/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 onion, finely diced
- 1/2 tsp cooking/kosher salt (for onions)
For Cooking & Serving
- 1 tbsp cooking/kosher salt (for boiling water)
- 25g (1 1/2 tbsp) unsalted butter (per 8-10 pierogis)
- Sour cream (for serving)
- Parsley or chives, finely chopped (just a pinch for garnish)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and 1 tsp salt. Add the unsalted butter and work it into the flour until the mixture resembles coarse crumbs. Slowly add the water and whisked egg, mixing until a smooth, elastic dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, then cover it and let it rest at room temperature while preparing the filling.
- Cook the potatoes: Place the peeled and sliced potatoes into a pot of boiling salted water (1 tbsp salt) and cook them until tender, about 15 minutes. Drain and mash the potatoes thoroughly. Stir in 30g unsalted butter, shredded cheddar cheese, 1/4 tsp salt, and 1/2 tsp black pepper until combined into a creamy, flavorful filling.
- Sauté the onions: In a skillet over medium heat, melt 30g unsalted butter. Add the finely diced onion and 1/2 tsp salt, cooking gently until the onions are soft, translucent, and lightly golden, about 10 minutes. Remove from heat and let cool slightly.
- Assemble the pierogi: Roll out the rested dough on a floured surface to about 3mm thickness. Use a round cutter (about 7-8 cm in diameter) to cut circles from the dough. Place a spoonful of the potato and cheese filling in the center of each circle, add a small amount of sautéed onion on top, then fold the dough over to form a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes during boiling.
- Cook and serve: Bring a large pot of salted water (1 tbsp salt) to a gentle boil. Carefully add the pierogi in batches, cooking them until they float to the surface, about 3-4 minutes. Remove with a slotted spoon. In a skillet, melt 25g butter per 8-10 pierogis and lightly fry the cooked pierogi for a golden, crispy finish if desired. Serve warm topped with a dollop of sour cream and a sprinkle of chopped parsley or chives.
Notes
- Note 1: Medium-sized potatoes are preferred for an even texture in the filling.
- Note 2: Cheddar cheese adds richness and flavor; feel free to use a mild or sharp variety based on preference.
- Note 3: Frying the boiled pierogis in butter is optional but adds a pleasant crispness and richness.
