Pierogi Ruskie

Pillowy potato and cheese dumplings wrapped in tender dough, these pierogi deliver pure comfort with every bite. Pan-fried until golden and crispy, they're traditionally topped with caramelized onions and a dollop of sour cream that melts into the warm filling. Perfect for a cozy family dinner or when you need nostalgic Polish home cooking.

Ingredients

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 (400 grams)

1 cup sour cream (240 milliliters)

2 quarts water for boiling (1.9 liters)

1 tablespoon salt for boiling (15 grams)

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.