Save to Pinterest Authentic Potato and Cheese Pierogi Ruskie are a cherished Polish comfort food, bringing together tender dumplings filled with creamy mashed potatoes and tangy farmers cheese. These classic pierogi are beautifully complemented by golden sautéed onions, offering a satisfying and budget-friendly meal full of tradition and flavor. Perfect for family dinners or gatherings, their hearty filling and delicate dough make every bite a delight.
Save to Pinterest Making pierogi from scratch might seem daunting, but this recipe simplifies the process step by step. From preparing the creamy potato and cheese filling to forming the delicate dough rounds, the hands-on process is a rewarding culinary experience. Whether you boil them for a soft bite or gently pan-fry for a crisp finish, these pierogi bring warmth and nostalgia to your table.
Ingredients
- Dough: 2 cups (250 g) all-purpose flour, plus extra for dusting; 1 large egg; ½ cup (120 ml) lukewarm water; 1 tbsp (15 g) sour cream; ½ tsp salt
- Filling: 1 lb (450 g) starchy potatoes (Yukon Gold or Russet), peeled and diced; 1 cup (225 g) farmers cheese or well-drained ricotta; 1 small onion, finely chopped; 2 tbsp (30 g) unsalted butter; ½ tsp salt; ¼ tsp freshly ground black pepper
- To Serve: 2 tbsp (30 g) unsalted butter; 1 medium onion, thinly sliced; Sour cream, for serving (optional); Fresh chives or dill, chopped (optional)
Instructions
- 1. Prepare the filling
- Boil potatoes in salted water until tender, about 15 minutes. Drain well and mash until smooth.
- 2. Sauté onion
- While potatoes cook, melt 2 tbsp butter in a skillet over medium heat. Sauté chopped onion until golden and soft, about 8 minutes.
- 3. Combine filling ingredients
- Mix mashed potatoes, sautéed onion, farmers cheese, salt, and pepper in a bowl. Stir until smooth. Let cool to room temperature.
- 4. Make the dough
- In a large bowl, mix flour and salt. Add egg, sour cream, and water. Stir with a fork, then knead by hand until smooth and elastic, about 8 minutes. Wrap in plastic and let rest 15 minutes.
- 5. Roll and cut dough
- Roll dough on a floured surface to 1/8-inch (3 mm) thickness. Cut out rounds with a 3-inch (7.5 cm) cutter or glass.
- 6. Assemble pierogi
- Place 1 heaping teaspoon of filling in center of each round. Fold over and pinch edges to seal well.
- 7. Cook pierogi
- Bring a large pot of salted water to a boil. Cook pierogi in batches for 3–4 minutes, or until they float. Remove with a slotted spoon.
- 8. Optional pan-fry
- Melt 2 tbsp butter in a skillet, add sliced onions, and cook until golden. Add boiled pierogi and fry until lightly crisped.
- 9. Serve
- Serve hot, topped with sautéed onions, sour cream, and herbs if desired.
Zusatztipps für die Zubereitung
Allow the dough to rest properly after kneading to ensure it rolls out smoothly and is tender. Don’t overfill the pierogi rounds; too much filling can cause them to burst during cooking. When sealing edges, pinch firmly to prevent leaking. Boiling pierogi in small batches helps maintain even cooking and prevents sticking.
Varianten und Anpassungen
Farmers cheese can be swapped with well-drained ricotta or mixed with feta for a tangier filling. For extra depth, add a pinch of nutmeg to the filling. To accommodate dietary needs, use gluten-free flour and dairy-free substitutes as desired, ensuring to check product labels for allergens.
Serviervorschläge
Serve pierogi hot with generous spoonfuls of sautéed golden onions and a dollop of sour cream. Garnish with fresh chopped chives or dill for a burst of color and herbal freshness. Leftovers can be pan-fried the next day for a satisfying crispy texture.
Save to Pinterest Authentic Potato and Cheese Pierogi Ruskie invite you to experience a slice of Polish culinary heritage in your own kitchen. With a little patience and love, these dumplings bring warmth, familiarity, and satisfaction to every meal, making them a treasured recipe for years to come.
Recipe FAQs
- → What type of potatoes is best for the filling?
Starchy potatoes like Yukon Gold or Russet work best as they mash smoothly and provide a creamy texture.
- → Can I substitute farmers cheese in the filling?
Yes, well-drained ricotta or a mix of ricotta and feta can be used to maintain the tangy and creamy quality.
- → How should the dough be prepared for a tender texture?
The dough combines flour, egg, sour cream, and lukewarm water, kneaded until smooth and elastic, then rested before rolling.
- → What is the best way to cook the pierogi?
Boil them in salted water until they float, about 3–4 minutes, which indicates they are cooked through.
- → How can I add extra flavor after boiling?
Pan-frying boiled pierogi with melted butter and sliced onions until golden adds a rich, crisp texture and depth of flavor.
- → Are there any suggested herbs for serving?
Fresh chives or dill enhance the flavors and add a bright finish to the dish.