Main CourseDinner

Pierogi Ruskie

Name: Pierogi Ruskie
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: polish
Ingredients: 300 g all-purpose flour; 1 pcs egg; 120 ml water warm; 0.5 tsp salt; 400 g potato peeled and cubed; 250 g farmer's cheese crumbled; 1 pcs yellow onion finely chopped; 0.5 tsp black pepper freshly ground; 30 g butter; 0.5 pcs yellow onion thinly sliced; 2 tbsp sour cream (optional)

These traditional Polish pierogi are filled with a savory mixture of potatoes and farmer's cheese, seasoned simply with onion and black pepper. They are a comforting and hearty vegetarian main course, perfect for a family meal.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 528 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
1 pcsegg
120 mlwater, warm
0.5 tspsalt

filling

400 gpotato, peeled and cubed
250 gfarmer's cheese, crumbled
1 pcsyellow onion, finely chopped
0.5 tspblack pepper, freshly ground

for serving

30 gbutter
0.5 pcsyellow onion, thinly sliced
2 tbspsour cream(optional)

Equipment

slotted spoon · rolling pin · large bowl · large pot · frying pan · potato masher · cookie cutter

The method

Step by step

1
Combine the all-purpose flour, egg, warm water, and salt in a large bowl.
About 2 min
Cook’s note: Ensure the water is warm, not hot, to help activate the flour without cooking the egg.
2
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 1 min
3
Knead the dough for about 8-10 minutes until it is smooth and elastic.
About 9 min
Cook’s note: The dough should spring back when lightly pressed.
4
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll.
5
While the dough rests, boil the cubed potato in salted water until very tender, about 15-20 minutes.
About 20 min
Cook’s note: The potatoes should be soft enough to mash easily.
6
Drain the potato well, then mash it thoroughly until smooth.
About 3 min
Cook’s note: Ensure there are no lumps for a creamy filling.
7
In a separate pan, melt a small amount of butter and sauté the finely chopped yellow onion for the filling until translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Cook the onion slowly to bring out its sweetness.
8
Combine the mashed potato, crumbled farmer's cheese, sautéed onion, and black pepper in a bowl.
About 2 min
9
Mix the filling ingredients thoroughly and taste, adjusting salt and pepper as needed.
About 1 min
Cook’s note: The filling should be well-seasoned, as the dough is relatively plain.
10
Divide the rested dough into two or three portions.
About 1 min
Cook’s note: Work with one portion at a time, keeping the others covered to prevent drying.
11
On a lightly floured surface, roll out one portion of dough to about 2mm thickness.
About 5 min
Cook’s note: Aim for an even thickness to ensure uniform cooking.
12
Cut out circles using a round cookie cutter or the rim of a glass, about 6-7 cm in diameter.
About 3 min
13
Place a small spoonful of the potato and cheese filling in the center of each dough circle.
About 5 min
Cook’s note: Do not overfill, or the pierogi will be difficult to seal.
14
Fold the dough over to form a half-moon shape and pinch the edges firmly to seal, crimping with a fork for a decorative edge if desired.
About 5 min
Cook’s note: Ensure a tight seal to prevent the filling from escaping during cooking.
15
Repeat with the remaining dough and filling.
About 10 min
Cook’s note: Place finished pierogi on a lightly floured surface or baking sheet to prevent sticking.
16
Bring a large pot of salted water to a rolling boil.
About 5 min
17
Carefully drop the pierogi into the boiling water in batches, ensuring not to overcrowd the pot.
About 2 min
Cook’s note: Cooking in batches prevents the water temperature from dropping too much.
18
Cook for 2-3 minutes after they float to the surface, until cooked through.
About 3 min
Cook’s note: The dough should be tender but not mushy.
19
Remove the cooked pierogi with a slotted spoon and drain well.
About 1 min
20
While the pierogi cook, melt the butter in a pan and sauté the thinly sliced yellow onion for serving until golden brown and caramelized, about 8-10 minutes.
About 10 min
Cook’s note: Stir occasionally to ensure even browning.
21
Serve the pierogi immediately, topped with the caramelized onion and a dollop of sour cream if desired.
About 1 min

Per serving

Nutrition

75%Score

Calories: 527.8kcal
Protein: 18.9g
Carbs: 81.8g
Fat: 12.9g
Fibre: 5.3g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cooked pierogi in an airtight container in the refrigerator.

Reheating

Reheat pierogi by frying them in butter until golden or by boiling briefly until heated through.