Pierogi ruskie
Poland’s best-loved dumplings: soft dough filled with potato, curd cheese and fried onion, finished in butter.
- 80 min60 prep · 20 cook
- MediumDifficulty
- 620 kcalper serving
Ingredients
- Plain flour400 g
- Warm water200 ml
- Egg1
- Floury potatoes500 g
- Farmer’s cheese (twaróg)250 g
- Onions2
- Butter50 g
- Saltto taste
- Black pepperto taste
- Sour cream, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the potatoes in salted water until tender, drain and mash.
- 2
Chop the onions and fry them slowly in half the butter until golden. Mix half into the potato with the cheese, salt and plenty of pepper.
- 3
Knead the flour, egg, warm water and a pinch of salt into a smooth dough. Cover and rest.
- 4
Roll the dough thin, cut 8 cm rounds, fill each with a spoonful of filling and pinch the edges tightly shut.
- 5
Cook in batches in simmering salted water until they float, then 2 minutes more.
- 6
Toss with the rest of the butter and fried onion and serve with sour cream.
Tips and questions
- Can I freeze pierogi?
- Yes: freeze them raw on a floured tray, then bag them. Boil from frozen, adding 2–3 minutes.
- Why do my pierogi burst when boiling?
- The edges weren’t sealed well or the water was boiling too hard. Press out air, pinch firmly and keep a gentle simmer.
- Can I fry them after boiling?
- Absolutely; leftovers are delicious pan-fried in butter until golden and crisp on both sides.
Enjoy your meal!
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