📝 About This Recipe
Transport your kitchen to the heart of Poland with these pillows of handmade dough, stuffed with a creamy blend of farmer's cheese and buttery mashed potatoes. This 'Ruskie' style pierogi is the ultimate comfort food, offering a delicate balance of tangy cheese and savory sautéed onions wrapped in a silky, tender skin. Whether boiled until tender or pan-seared for a golden crunch, these dumplings represent the pinnacle of Eastern European hospitality.
🥗 Ingredients
The Tender Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Sour cream (full fat, at room temperature)
- 1 large Egg (at room temperature)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 cup Warm water (adjust as needed for texture)
- 1/2 teaspoon Salt
Potato & Cheese Filling
- 1.5 pounds Russet potatoes (peeled and cubed)
- 1 cup Farmer's cheese or Dry Curd Cottage Cheese (crumbled; can substitute with Ricotta if drained well)
- 1 medium Yellow onion (very finely minced)
- 2 tablespoons Unsalted butter (for sautéing the onion)
- to taste Salt and Black Pepper (be generous with the pepper)
Traditional Toppings
- 4 tablespoons Unsalted butter (for browning)
- 1 large Yellow onion (sliced into half-moons)
- 1/2 cup Sour cream (for serving)
- 2 tablespoons Fresh dill (chopped, for garnish)
👨🍳 Instructions
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1
Boil the peeled and cubed potatoes in salted water until very tender, about 15-20 minutes. Drain thoroughly and mash until completely smooth while still hot.
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2
In a small skillet, melt 2 tablespoons of butter over medium heat. Sauté the finely minced onion until translucent and just beginning to turn golden (about 5-7 minutes).
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3
In a large bowl, combine the mashed potatoes, sautéed onions, and crumbled farmer's cheese. Season generously with salt and plenty of black pepper. Mix well and let the filling cool completely before using.
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4
To make the dough, whisk the flour and salt together in a large bowl. Make a well in the center.
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5
Add the egg, sour cream, and melted butter into the well. Begin mixing with a wooden spoon, gradually adding the warm water until a shaggy dough forms.
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6
Turn the dough onto a floured surface and knead for 5-8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. Cover with plastic wrap and let it rest for 30 minutes at room temperature.
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7
Divide the dough into two halves. On a floured surface, roll out one half until it is about 1/8 inch thick. Use a 3-inch round cutter (or a drinking glass) to cut out circles.
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8
Place a rounded tablespoon of the cooled filling in the center of each dough circle.
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9
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly together to seal. For extra security and a decorative look, crimp the edges with a fork.
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10
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches of 8-10. Once they float to the surface, let them cook for an additional 2-3 minutes.
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11
While the pierogi boil, melt the remaining 4 tablespoons of butter in a large skillet and sauté the sliced onions until caramelized and sweet.
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12
Remove the boiled pierogi with a slotted spoon. You can serve them immediately or, for the best texture, toss them into the skillet with the caramelized onions to pan-fry until golden brown on both sides.
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13
Plate the pierogi hot, topped with the caramelized onions, a dollop of sour cream, and a sprinkle of fresh dill.
💡 Chef's Tips
Resting the dough is non-negotiable; it relaxes the gluten so the dough doesn't snap back when rolling. If the dough won't seal, lightly moisten the edge with a finger dipped in water, but avoid getting flour on the sealing edge. Ensure your filling is completely cold; warm filling will steam and tear the delicate raw dough. To freeze, place uncooked pierogi on a parchment-lined tray in a single layer until solid, then transfer to a freezer bag. Always use full-fat sour cream in the dough for that signature silky, tender texture.
🍽️ Serving Suggestions
Serve with a side of chilled beet salad (Ćwikła) for a vibrant color and flavor contrast. Pair with a crisp Polish Pilsner or a chilled glass of dry Riesling. Add a side of smoky kielbasa (Polish sausage) to turn this appetizer into a hearty meal. Offer a small bowl of applesauce on the side for a sweet-and-savory flavor profile. For an extra indulgent touch, add crispy bacon bits (skwarki) over the top with the onions.