Description
Pierogi Ruskie are traditional Polish dumplings filled with a creamy and cheesy mashed potato filling, served with a rich onion butter sauce. This recipe uses cheddar cheese as a substitute for quark, making it accessible while preserving the authentic flavors. These dumplings are perfect for a weekend cooking project, yielding about 30 pierogis that can be enjoyed fresh or frozen for later meals.
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
For Boiling & 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, for garnish)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour and 1 tsp kosher salt. Cut in 50g unsalted butter until the mixture resembles coarse crumbs. Add the whisked egg and water, mixing until a smooth dough forms. Knead briefly until elastic, then cover and let rest.
- Cook the Potatoes: Place the peeled and sliced potatoes in a pot with 1 tbsp kosher salt and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Mash the Potatoes: While still hot, mash the potatoes with 30g unsalted butter until creamy and smooth. Stir in the shredded cheddar cheese, 1/4 tsp kosher salt, and 1/2 tsp black pepper. Set aside to cool.
- Roll Out Dough and Cut Circles: On a floured surface, roll the dough out to about 3-4 mm thickness. Using a round cutter or glass about 7-8 cm in diameter, cut out circles of dough.
- Fill and Seal Pierogis: Place about 1-2 tablespoons of the potato-cheese filling onto the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges firmly with your fingers or a fork to seal completely.
- Boil Pierogis: Bring a large pot of water to a boil with 1 tbsp kosher salt. Drop the pierogis in batches into the boiling water. When they float to the surface, continue cooking for 2-3 minutes more, then remove with a slotted spoon.
- Prepare Onion Butter Sauce: In a skillet, melt 30g unsalted butter over medium heat. Add the finely diced onion and 1/2 tsp kosher salt. Sauté until the onions are soft and golden brown, about 7-10 minutes.
- Sauté Pierogis in Butter: Heat 25g unsalted butter in a pan. Add the boiled pierogis in batches and fry until they are golden and slightly crispy on both sides, about 2-3 minutes per side.
- Serve: Place the fried pierogis on plates, drizzle with the warm onion butter sauce, garnish with chopped parsley or chives, and serve immediately with sour cream on the side.
Notes
- Recipe video available above for visual guidance.
- Pierogi Ruskie traditionally use quark cheese, which is a European fresh cheese. This recipe substitutes it with cheddar cheese for accessibility without losing the authentic flavor.
- This recipe makes about 30 pierogis, perfect for a large batch. You can freeze cooked pierogis and cook them from frozen later.
- For more dumpling varieties from around the world, you can explore additional recipes on the original site.
Nutrition
- Serving Size: 2 pierogis
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
