Pierogi Ruskie
Jump to recipeIngredients
- 2 cups all-purpose flour (250 grams)
- 1 large egg
- 1/2 teaspoon salt (3 grams)
- 1/2 cup warm water (120 milliliters)
- 2 pounds russet potatoes (900 grams)
- 8 ounces farmer's cheese or twaróg (225 grams)
- 4 tablespoons butter (60 grams), divided
- 1/2 teaspoon black pepper (1 gram)
- 2 large yellow onions (14 ⅛ oz)
- 1 cup sour cream (240 milliliters)
- 2 quarts water for boiling (1.9 liters)
- 1 tablespoon salt for boiling (15 grams)
Instructions
- 1
Make the dough by combining flour and salt in a large bowl, creating a well in the center and cracking the egg into it. Pour warm water into the well and mix with a fork, gradually incorporating flour from the sides until shaggy dough forms.
- 2
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding small amounts of flour if too sticky. The dough should be soft but not sticky, similar to the consistency of soft bread dough.
- 3
Prepare the filling by boiling peeled and diced potatoes in salted water for 12-15 minutes until completely tender, then drain well in a colander. Mash the hot potatoes until smooth, then stir in the farmer's cheese, 2 tablespoons butter, pepper, and salt to taste while still warm.
- 4
Divide the dough into two equal portions and cover one with an inverted bowl to prevent drying. Roll out one portion on a floured surface to approximately 1/8-inch thickness, working gently and evenly.
- 5
Cut circles from the dough using a 3-inch round cutter or drinking glass, placing about 1 tablespoon of filling in the center of each circle. Fold each circle in half over the filling and press the edges firmly together to seal, ensuring no filling escapes.
- 6
Bring a large pot of salted water to a rolling boil, then carefully add pierogi a few at a time to avoid crowding. Cook until they float to the surface and then continue cooking for another 2 minutes, ensuring they are cooked through but still tender.
- 7
Remove cooked pierogi with a slotted spoon and transfer to a colander to drain, then place on a warm platter tossed with 1-2 tablespoons melted butter to prevent sticking.
- 8
While pierogi cook, slice onions thinly and sauté in remaining 2 tablespoons butter in a large skillet over medium heat for 12-15 minutes, stirring occasionally, until deeply golden and caramelized.
- 9
Arrange warm pierogi on serving plates, top generously with caramelized onions, and serve immediately with a dollop of sour cream on the side or spooned over the top.