Boiled dumplings filled with mashed potato and farmer's cheese, pan-fried in butter with onions.
Pierogi Ruskie is a real, traditional Polish dish, known as Polish Potato and Cheese Dumplings. Boiled dumplings filled with mashed potato and farmer's cheese, pan-fried in butter with onions.\n\nPierogi ruskie, despite the name meaning 'Ruthenian', originated in the eastern regions of pre-war Poland (now part of Ukraine) and became one of Poland's most iconic national dishes after the border shifts of the 20th century.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.
Serves 6
Mix flour and salt, add egg, oil and warm water, and knead for 8 minutes until smooth and elastic. Rest covered for 20 minutes.
Combine mashed potato, farmer's cheese, one grated onion, salt and pepper, mixing until smooth.
Roll the dough thin and cut into circles about 8 cm across.
Place a spoonful of filling in each circle, fold over and pinch the edges tightly to seal.
Cook the pierogi in batches in gently boiling salted water until they float, about 4 minutes, then remove with a slotted spoon.
Fry sliced onion in butter until golden, then add the boiled pierogi and fry until lightly crisp on both sides. Serve hot.
Seal the edges firmly and check for gaps — this is the most common cause of pierogi bursting open in the boiling water.
Mash the potatoes very smooth for the filling; lumps make sealing the dumplings harder.
Fry the boiled pierogi in butter afterward for the best texture — plain boiled pierogi are much blander.
A sauerkraut and mushroom filling is the classic version for Christmas Eve.
Sweet pierogi with farmer's cheese and a touch of sugar make a dessert version.
Top with crispy bacon bits (skwarki) in addition to the fried onions for extra richness.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Pierogi ruskie, despite the name meaning 'Ruthenian', originated in the eastern regions of pre-war Poland (now part of Ukraine) and became one of Poland's most iconic national dishes after the border shifts of the 20th century.
Yes, freeze them uncooked on a tray until solid, then bag them; boil straight from frozen, adding 2 extra minutes.
The edges weren't sealed tightly enough, or the water was boiling too vigorously — use a gentle simmer and pinch seams firmly.
Twaróg is a fresh Polish farmer's cheese; a well-drained ricotta or cottage cheese blended smooth is the closest substitute.
Per serving (260g / 9.2 oz) · 6 servings total
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