Description
Pierogi Ruskie are traditional Polish dumplings filled with a creamy mixture of mashed potatoes and cheddar cheese, wrapped in a tender dough, and served with a savory onion butter sauce and a dollop of sour cream. This delicious recipe uses accessible ingredients, making it easy to enjoy an authentic Eastern European classic at home.
Ingredients
Scale
Dough
- 2 cups plain/all-purpose flour
- 1 tsp 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 kosher salt (for cooking potatoes)
- 30g / 2 tbsp unsalted butter
- 1 cup shredded cheddar cheese, tightly packed
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
Onion Butter Sauce
- 30g / 2 tbsp unsalted butter
- 1 onion, finely diced
- 1/2 tsp kosher salt
For Boiling and Serving
- 1 tbsp 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)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and 1 tsp kosher salt. Cut in the 50g unsalted butter until the mixture resembles coarse crumbs. Add the whisked egg and water gradually, mixing until a smooth, elastic dough forms. Knead the dough for about 5-7 minutes, then cover and set aside to rest for at least 20 minutes.
- Cook the potatoes: Place peeled and sliced potatoes into a pot of boiling salted water (add 1 tbsp kosher salt) and cook until tender, about 15-20 minutes. Drain well.
- Mash the filling: Mash the cooked potatoes with 30g butter, cheddar cheese, 1/4 tsp salt, and 1/2 tsp black pepper until creamy and combined. Set aside to cool.
- Prepare onion butter sauce: In a pan, melt 30g butter over medium heat, add diced onions and 1/2 tsp salt. Cook slowly until onions are soft, translucent, and slightly caramelized. Remove from heat and set aside.
- Assemble the pierogi: Roll the dough on a floured surface to about 2-3 mm thickness. Using a round cutter (about 3 inches in diameter), cut dough circles. Place a spoonful of the potato-cheese filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly together to seal.
- Boil the pierogi: Bring a large pot of salted water (1 tbsp salt) to boil. Drop the pierogi in batches, stirring gently to prevent sticking. When they float to the surface, cook for an additional 2-3 minutes. Remove with a slotted spoon and drain.
- Serve with butter and onions: Melt 25g butter in a pan over medium heat and toss 8-10 pierogi to coat and slightly crisp them if desired. Spoon the warm onion butter sauce over the pierogi.
- Garnish and serve: Serve the pierogi hot, garnished with a pinch of chopped parsley or chives and a dollop of sour cream on the side.
Notes
- The recipe video above provides a visual guide to making these delicious Polish dumplings.
- Traditional Pierogi Ruskie use quark, a European fresh cheese that can be hard to find; cheddar cheese is a great accessible substitute that adds similar flavor and texture.
- This recipe yields about 30 pierogis and makes a great weekend cooking project. You can eat some fresh and freeze the rest; frozen pierogis cook directly from frozen when boiled.
- For variety, try serving with different toppings like bacon bits or sautéed mushrooms for an extra savory touch.
Nutrition
- Serving Size: 1 pierogi (approx.)
- Calories: 110
- Sugar: 1.2g
- Sodium: 320mg
- Fat: 5.5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.2g
- Protein: 3.5g
- Cholesterol: 35mg
