Potato and Cheese Pierogi (Pierogi Ruskie)
Potato and Cheese Pierogi (Pierogi Ruskie) are as classic Polish as it gets. These little pierogi are filled with cheese and complemented by the aromatic crunch of perfectly fried onions, making them absolutely delicious!
Ingredients
For the Dough
- 3 cups all-purpose unbleached flour plus more for surface dusting
- 1/3 cup unsalted butter (50g)
- 3/4 teaspoon kosher salt
- 1 cup water hot water
For the Filling
- 1 kg russet potatoes washed, peeled and cut into even sized chunks (2.2 lbs)
- 500 g twaróg (Polish cheese) or Farmer's cheese room temperature
- 2 medium onions finely chopped
- 2 tablespoons unsalted butter room temperature
- kosher salt to taste
- freshly ground black pepper to taste
To Serve
- 2 tablespoons unsalted butter (to be melted in hot skillet)
- fresh dill chopped, for garnish
- 1/2 cup sour cream for garnish
- 1 teaspoon vegetable oil add to boiling water
Instructions
Start the filling
- Start by making the mashed potatoes. Wash and peel the russet potatoes before cutting them into small, uniform pieces to ensure even cooking. Place the diced potatoes in a pot with 1 teaspoon of salt and enough water to cover them by about 2 inches. Bring the water to a boil and continue boiling until the potatoes are tender when pierced with a fork, typically taking 15-20 minutes. While the potatoes are cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onions and cook, stirring frequently, until they're soft and lightly golden, approximately 15 minutes; then set the skillet aside. Drain the boiled potatoes and place them in a large mixing bowl, mashing until smooth with a potato masher. Stir in about a third of the fried onions with their butter (more or less depending on what kind of stuffing you prefer) and add twaróg/farmer's cheese. Season generously with salt and pepper, and mash the ingredients together until the stuffing is uniform. Taste and correct for seasoning, then cool it to room temperature.
Start the dough
- In a large bowl, mix the sifted flour and salt together. In a small saucepan, heat the water with butter until very hot but not boiling. Gradually pour the hot, buttery liquid into the bowl of flour, and mix with a wooden spoon until roughly combined.Once the dough begins to form, lose the spoon and knead the dough with your hands on a floured surface. If you don't have a standing mixer, use your hands to knead the dough together. If you do have a standing mixer, run it with the dough hook for approximately 4 to 5 minutes or until the dough is pulling away from the bowl and has a smooth and elastic consistency. Knead the dough by turning it out onto a floured surface and using the heels of your palms. Give the dough a quarter turn every now and then for a couple of minutes. The dough is done when it becomes smooth, elastic, and no longer sticks to your hands. The dough should be perfect, but if for some reason it’s not, add some water if it’s too dry or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready; it must be further kneaded until soft and elastic (after resting time it will be even softer). Wrap the finished dough with plastic food wrap, place it on a plate, cover it with an inverted bowl, and let it rest at room temperature for 20 minutes.
Roll out the dough
- Divide the dough into 4 parts, and work on one part at a time while keeping the remaining dough covered with plastic wrap.Line a baking sheet with parchment paper and dust it generously with flour to prevent sticking. Roll out one piece of the dough on a lightly floured surface using a rolling pin into a 1/8-inch (3mm) thick round. Then, use a biscuit cutter or round cookie cutter lightly dipped in flour to cut out 3-inch circles very close together (you can make the circles bigger, around 4 inches, if you prefer). Collect scraps of pierogi dough, cover with plastic wrap, and you can re-roll the scraps and cut them out, or you can save and refrigerate the scraps to boil as a rustic pasta in soup or for another use.
Form the pierogi
- Then, take a circle and spoon about 1 tablespoon of filling into the center of each dough circle (you can form balls from the stuffing or simply add the stuffing with a spoon), and fold the dough over the filling to make a half-circle. Pinch the two sides together at the top, then work your way down on both sides, ensuring the dough seals securely over the filling. Seal the pierogi tightly to prevent them from opening up during cooking. Keep a little flour on your hand and pinch really tight until it is sealed. Arrange the pierogi on a floured surface and cover them loosely with plastic wrap or a kitchen towel to prevent drying.Continue the process with the remaining dough, and then repeat the entire procedure with the remaining portion of dough. You should have about 55-60 pierogi.
Boil the pierogi
- Fill a large pot with water, season it with salt, and add 1 teaspoon of oil. Bring the water to a boil.Cook the pierogi in batches. Gently drop a few pierogi one by one into the boiling water and stir gently with a wooden spoon to ensure they don't stick to the bottom of the pot.Allow them to cook until they rise to the surface, and then continue cooking for an additional 1.5 to 2 minutes until they become puffy. The cooking time will depend on the thickness of the dough.Use a slotted spoon to remove them from the water. Repeat the process until you've cooked all the pierogi.
- Melt the 2 tablespoons of butter in a skillet over medium-low heat. Add the reserved caramelized onions, and heat until warmed. Place the cooked pierogi on a serving platter. Top with browned butter from the pan, warmed reserved caramelized onions, sour cream, and freshly chopped dill. Enjoy! Smacznego!
Notes
This recipe yields 55-60 pierogies, depending on how thinly you roll the dough and the size of the circles you cut out.
Nutrition
Calories: 516kcalCarbohydrates: 83gProtein: 11gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 18mgPotassium: 824mgFiber: 4gSugar: 4gVitamin A: 615IUVitamin C: 12mgCalcium: 57mgIron: 5mg
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