Pierogi Ruskie

About This Recipe

Pierogi ruskie are Poland's most iconic food: plump, half-moon shaped dumplings made from a simple egg dough, filled with a mixture of mashed potato, white cheese (twaróg) and caramelised onion. They are boiled until just tender, then typically fried in butter until lightly golden and served with more caramelised onion and a bowl of sour cream for dipping. Despite the name 'ruskie' (Ruthenian), these dumplings are quintessentially Polish and eaten across the country from childhood to old age. Making pierogi is traditionally a family activity — the dough-rolling, filling and crimping done together around the kitchen table. The result is one of the most comforting foods in Eastern European cuisine.

Ingredients

Serves 4

• 400 gplain flour
• 1egg
• 200 mlwarm water
• 0.5 teaspoonsalt
• 600 gfloury potatoes(boiled and mashed)
• 200 gtwaróg or cottage cheese(or ricotta, drained)
• 2 largeonions(1 for filling, 1 for serving)
• 2 tablespoonsbutter
• 1 teaspoonsalt(for filling)
• 1 teaspoonblack pepper
• 60 gbutter(for frying)
• 200 mlsour cream(to serve)

Instructions

1. 1

   Make the dough

   Mix flour and salt. Beat egg into warm water, add to flour. Knead for 8 minutes until very smooth. Wrap and rest 30 minutes.

   A rested dough is much easier to roll — do not skip the resting step.

2. 2

   Make the filling

   Fry finely diced onion in butter until golden and sweet, about 10 minutes. Combine with mashed potato, cheese, salt and pepper. The filling should be smooth, well-seasoned and slightly sticky.

3. 3

   Fill and seal

   Roll dough to 3mm thickness. Cut into circles using an 8cm cutter. Place a teaspoon of filling in the centre of each. Fold over and crimp firmly with a fork. Press the edges very securely — a leaking pierogi is a sad pierogi.

4. 4

   Boil then fry

   Boil pierogi in salted water for 3–4 minutes until they float and the dough is cooked. Drain. Fry in batches in butter over medium-high heat until golden on both sides. Serve with caramelised onion and sour cream.

Variations

• •

  Pierogi z kapustą i grzybami: sauerkraut and mushroom filling — the Christmas version.

• •

  Sweet pierogi (z jagodami): filled with blueberries and served with cream.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Boiled pierogi keep refrigerated for 3 days. Fry in butter to reheat. Freeze well unboiled for up to 1 month.

Frequently Asked Questions