Description
Pierogi Ruskie are traditional Polish dumplings filled with a rich, cheesy mashed potato mixture and served with a savory onion butter sauce. These delightful dumplings combine tender dough with creamy mashed potatoes, sharp cheddar cheese, and caramelized onions, offering a comforting and hearty dish perfect for weekend cooking. This recipe uses cheddar cheese as a substitute for quark, making it accessible and delicious for a wide audience. Perfect for making in large batches, they can be enjoyed fresh or frozen and cooked later.
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 (about 2 medium potatoes)
- 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
Cooking and Serving
- 1 tbsp kosher salt (for boiling water)
- 25g (1 1/2 tbsp) unsalted butter (to toss per 8-10 pierogis after cooking)
- Sour cream, for serving
- Parsley or chives, finely chopped (a pinch, for garnish)
Instructions
- Prepare the Dough: In a large bowl, combine the flour and 1 tsp kosher salt. Cut in 50g of unsalted butter until the mixture resembles coarse crumbs. Add the whisked egg and water gradually, mixing until a smooth dough forms. Knead on a floured surface until elastic, then cover and set aside to rest for about 30 minutes.
- Cook the Potatoes: Place the peeled and sliced potatoes in a pot, add 1 tbsp kosher salt, and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Make the Filling: While potatoes are still warm, mash them until smooth. Stir in 30g unsalted butter, cheddar cheese, 1/4 tsp kosher salt, and black pepper. Mix until well combined and set aside to cool.
- Prepare Onion Butter Sauce: In a pan over medium heat, melt 30g unsalted butter. Add the finely diced onion with 1/2 tsp kosher salt and sauté until translucent and golden brown. Remove from heat and set aside.
- Roll and Cut Dough: Roll out the rested dough on a floured surface to about 2-3 mm thickness. Using a round cutter (about 3 inches in diameter), cut out circles for forming the pierogis.
- Assemble Pierogis: Place a spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pinching firmly to prevent filling from leaking during cooking.
- Cook Pierogis: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Carefully drop pierogis in batches and cook until they float to the surface plus an additional 2-3 minutes, about 3-5 minutes in total. Remove with a slotted spoon and drain well.
- Finish with Butter Sauce: Toss cooked pierogis in the prepared onion butter sauce or melt 25g unsalted butter per 8-10 pierogis and drizzle over them to coat evenly.
- Serve: Serve pierogis warm with a dollop of sour cream and a sprinkle of finely chopped parsley or chives for garnish.
Notes
- Recipe video available for visual guidance.
- Traditional filling uses quark cheese, but cheddar cheese substitutes well and is easier to find.
- Great as a weekend cooking project; pierogis freeze well and can be cooked directly from frozen for convenience.
- This recipe yields about 30 pierogis.
- For variety, experiment with other fillings or toppings.
- Use kosher or cooking salt as specified to balance seasoning.
Nutrition
- Serving Size: 3 pierogis
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
