Description
Pierogi Ruskies are traditional Polish dumplings filled with a creamy mixture of mashed potatoes, cheddar cheese, and seasoned with salt and pepper. These handheld delights are wrapped in a tender homemade dough, boiled until they float, then tossed in a flavorful onion butter sauce. Served with a dollop of sour cream and a sprinkle of fresh herbs, pierogi are a comforting dish that showcases the best of Eastern European cuisine.
Ingredients
Scale
Dough
- 2 cups plain/all-purpose flour
- 1 tsp kosher cooking salt
- 50g / 3 tbsp unsalted butter
- 1/2 cup water
- 1 large egg (55-60g, whisked)
Filling
- 500g / 1 lb potatoes, peeled and sliced into 1cm / 1/2″ thick pieces (about 2 medium potatoes)
- 1 tbsp kosher cooking salt (for boiling potatoes)
- 30g / 2 tbsp unsalted butter
- 1 cup shredded cheddar cheese (tightly packed)
- 1/4 tsp kosher cooking salt
- 1/2 tsp black pepper
Onion Butter Sauce
- 30g / 2 tbsp unsalted butter
- 1 onion, finely diced
- 1/2 tsp kosher cooking salt
Cooking and Serving
- 1 tbsp kosher cooking salt (for boiling water)
- 25g / 1 1/2 tbsp unsalted butter (per 8–10 pierogis for tossing in skillet)
- Sour cream, for serving
- Fresh parsley or chives, finely chopped (a pinch for garnish)
Instructions
- Prepare the Filling: Place the peeled and sliced potatoes in a large saucepan with 1 tbsp salt. Cover with cold water about 3cm above the potatoes. Bring to a boil over high heat, then reduce to medium-high and simmer for 15 minutes until the potatoes are tender.
- Mash the Potatoes: Drain the potatoes, then either pass them through a potato ricer into a bowl or mash with a potato masher until smooth and free of lumps.
- Add Cheese and Seasoning: Immediately mix in 30g butter, shredded cheddar cheese, 1/4 tsp salt, and black pepper using a wooden spoon until well combined.
- Cool the Filling: Spread the filling about 1cm thick on a tray. Cover tightly with cling wrap pressed onto the surface and cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until cold.
- Make the Dough: Heat water and 50g butter in a small saucepan over medium heat until the butter melts, making sure not to boil. Remove from heat. In a mixing bowl, whisk together flour and 1 tsp salt. Make a well in the center and add the warm butter water and whisked egg. Stir to form a shaggy dough.
- Knead the Dough: Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. Wrap in cling wrap and let rest at room temperature for 30 minutes.
- Roll and Cut: Roll the rested dough out to 3mm (1/8″) thickness on a lightly floured surface. Use a 7.5 cm (3″) round cutter to cut out circles. Gather scraps, wrap in cling wrap, and set aside for re-rolling.
- Fill and Shape Pierogi: Place about 1 tablespoon of cooled potato-cheese filling in the middle of each dough round. Wet the edge with water using a finger, fold dough over to form a half-moon, and press to seal firmly, creating slight indents along the edge without pleating.
- Prepare the Onion Butter Sauce: Melt 30g butter in a non-stick skillet over medium heat until foamy. Add the diced onion and 1/2 tsp salt. Cook, stirring occasionally, for 10–15 minutes until onions are golden at the edges. Remove from heat and set aside.
- Cook Pierogi: Bring approximately 3 liters (quarts) of water to a boil with 1 tbsp salt. Boil pierogi in batches of 10-12 to allow them room to move. Cook for about 5 minutes until they float to the surface.
- Drain and Reserve Water: Remove pierogi with a slotted spoon into a bowl. Reserve about 1 cup of the cooking water before draining.
- Toss Pierogi in Butter Sauce: In a large skillet over medium heat, melt 1 1/2 tbsp (25g) butter. Add one-third of the prepared onion butter and about 2 tablespoons of the reserved cooking water along with 10 pierogi. Toss in the skillet for 1 minute to coat evenly.
- Serve: Transfer coated pierogi to a serving plate. Sprinkle with chopped parsley or chives and serve with a dollop of sour cream on the side. Enjoy warm!
Notes
- Note 1: Using medium-sized potatoes helps achieve the right filling consistency.
- Note 2: Cheddar cheese adds a sharp flavor contrast, but other cheeses like farmer’s cheese can be used.
- Note 3: Kneading the dough ensures elasticity and a smooth texture for easier rolling and shaping.
- Note 4: Cooking pierogi in batches prevents overcrowding and allows them to cook evenly without sticking.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Polish
Keywords: Pierogi, Polish Dumplings, Potato Cheese Dumplings, Eastern European Food, Comfort Food, Traditional Polish Recipe
