📝 About This Recipe
A true cornerstone of Polish comfort food, Pierogi Ruskie are delicate handmade dumplings filled with a velvety blend of farmer's cheese, fluffy potatoes, and slow-caramelized onions. Despite the name 'Ruskie' (referring to the historical region of Red Ruthenia), this dish is the soul of Polish home cooking, offering a perfect balance of tangy curd and savory starch. Each bite is a nostalgic journey, especially when pan-seared to a golden crisp and topped with a dollop of cool sour cream.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 3/4 cup Warm water (about 110°F)
- 2 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Salt
The Filling
- 1.5 lbs Russet potatoes (peeled and cubed)
- 10 oz Twaróg (Polish farmer's cheese) (or dry cottage cheese/ricotta)
- 2 medium Yellow onions (finely diced)
- 3 tablespoons Butter (for sautéing onions)
- to taste Salt and freshly ground black pepper (be generous with the pepper)
For Serving
- 4 strips Smoked bacon (diced and fried until crispy)
- 1/2 cup Sour cream (full fat)
- 1 tablespoon Fresh chives (finely chopped)
👨🍳 Instructions
-
1
Boil the peeled potatoes in salted water until very tender, about 15-20 minutes. Drain thoroughly and mash until completely smooth while still hot; let them cool to room temperature.
-
2
While potatoes cool, melt 3 tablespoons of butter in a skillet over medium-low heat. Add the diced onions and a pinch of salt, sautéing slowly for 15 minutes until they are deep golden brown and caramelized.
-
3
In a large bowl, combine the cooled mashed potatoes, the farmer's cheese, and half of the caramelized onions. Season generously with salt and plenty of black pepper. Mix until well incorporated but still textured.
-
4
On a clean work surface or in a large bowl, mound the flour and make a well in the center. Add the egg, melted butter, salt, and half of the warm water.
-
5
Gently mix the dough by hand, gradually adding the remaining water until a soft, pliable dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
-
6
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling much easier.
-
7
Divide the dough into two portions. On a lightly floured surface, roll out the first portion until it is about 1/8 inch thick (thin enough to be delicate but thick enough to hold the filling).
-
8
Use a 3-inch round biscuit cutter or a glass to cut circles out of the dough. Gather the scraps to re-roll later.
-
9
Place a rounded teaspoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape.
-
10
Pinch the edges firmly together to seal. You can use your fingers or the tines of a fork to create a decorative, secure border. Ensure there are no air bubbles trapped inside.
-
11
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches (about 10 at a time) to avoid crowding.
-
12
Once the pierogi float to the surface, cook them for an additional 2-3 minutes. Remove with a slotted spoon and drain.
-
13
For the ultimate finish, heat a tablespoon of butter in a skillet and pan-fry the boiled pierogi for 2 minutes per side until they develop a golden, crispy crust.
💡 Chef's Tips
Always let your dough rest; skipping the 30-minute rest will result in dough that snaps back and is difficult to seal. If you can't find Twaróg, use a mixture of 2 parts dry cottage cheese and 1 part cream cheese for a similar tang and texture. Be very generous with the black pepper in the filling—it is the signature flavor profile of an authentic Ruskie filling. Keep the prepared pierogi under a damp towel while you finish the rest to prevent the dough from drying out and cracking. To freeze, place uncooked pierogi on a parchment-lined tray in the freezer; once solid, transfer to a bag for up to 3 months.
🍽️ Serving Suggestions
Serve hot topped with the remaining caramelized onions and crispy bacon bits. A side of chilled Polish beet salad (Buraczki) provides a beautiful color and acid contrast. Pair with a cold glass of Kompot (fruit forest water) or a crisp Pilsner beer. A dollop of high-quality, thick sour cream is essential for dipping. For a lighter touch, garnish with fresh dill instead of chives.