Description
Pierogi Ruskie are traditional Polish dumplings filled with a creamy mixture of mashed potatoes, cheddar cheese, and butter, wrapped in a tender homemade dough. These dumplings are boiled until tender, then tossed in a fragrant onion butter sauce and served with sour cream and fresh herbs, making for a comforting and satisfying dish with a perfect blend of savory and creamy flavors.
Ingredients
Dough
- 2 cups plain/all-purpose flour
- 1 tsp kosher salt
- 50g (3 tbsp) unsalted butter
- 1/2 cup water
- 1 large egg, whisked (55-60g/2oz)
Filling
- 500g (1 lb) potatoes, peeled and sliced 1cm (1/2") thick (about 2 medium potatoes)
- 1 tbsp kosher salt (for cooking potatoes)
- 30g (2 tbsp) unsalted butter
- 1 cup shredded cheddar cheese, tightly packed
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
Onion Butter Sauce
- 30g (2 tbsp) unsalted butter
- 1 onion, finely diced
- 1/2 tsp kosher salt
For Boiling and Serving
- 1 tbsp kosher salt (for boiling water)
- 25g (1 1/2 tbsp) unsalted butter (per 8 - 10 pierogis for tossing after boiling)
- Sour cream, for serving
- Parsley or chives, finely chopped (just a pinch)
Instructions
- Prepare the Filling: Place the peeled and sliced potatoes into a large saucepan with 1 tbsp kosher salt. Cover with cold water about 3 cm (1 inch) above the potatoes. Bring to a boil over high heat, then reduce heat to medium-high and simmer for 15 minutes or until potatoes are tender.
- Mash Potatoes: Drain the cooked potatoes well, then pass them through a potato ricer into a bowl or mash thoroughly using a potato masher.
- Add Cheese and Butter: Immediately add 30g unsalted butter, shredded cheddar cheese, 1/4 tsp salt, and 1/2 tsp black pepper to the mashed potatoes. Stir with a wooden spoon until well combined and smooth.
- Cool Filling: Spread the filling about 1cm (1/2 inch) thick on a tray and cover tightly with cling wrap pressed directly onto the surface to prevent drying out. Let cool at room temperature for about 30 minutes, then refrigerate until cold for at least 1 hour.
- Make the Dough: In a small saucepan, heat water and 50g butter over medium heat just until the butter melts. Do not boil. Remove from heat and set aside.
- Mix Dough Ingredients: In a mixing bowl, whisk together flour and 1 tsp salt. Make a well in the center, then pour in the butter-water mixture and whisked egg. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- Rest Dough: Wrap the dough in cling wrap and let it rest on the countertop for 30 minutes.
- Roll and Cut Dough: Roll out the rested dough on a lightly floured surface until about 3mm (1/8 inch) thick. Cut out rounds with a 7.5 cm (3 inch) cutter. Gather scraps, re-roll, and cut more rounds until all dough is used (should yield approximately 30 pierogis).
- Fill Pierogis: Place about 1 tablespoon of chilled cheesy potato filling in the center of each dough round. Moisten the edges with water using a finger, fold the dough over to create a half-moon shape, and press edges firmly to seal, creating slight indentation instead of pleats.
- Prepare Onion Butter Sauce: In a non-stick skillet, melt 30g butter over medium heat until foamy. Add finely diced onion and 1/2 tsp salt, cooking and stirring frequently for 10-15 minutes until onions are golden around the edges. Remove from heat and set aside to cool slightly.
- Boil Pierogis: Bring about 3 liters (3 quarts) of salted water (1 tbsp kosher salt) to a boil. Cook pierogis in batches of 10 to 12 to give them room to move. Boil for 5 minutes, or until they float to the surface and are cooked through.
- Drain and Reserve Water: Use a slotted spoon to remove pierogis from water and transfer to a bowl. Reserve about 1 cup of the cooking water before draining.
- Toss Pierogis in Butter and Onion Sauce: In a large skillet over medium heat, melt 25g butter and add about one-third of the cooked onion butter mixture. Add boiled pierogis along with 2 tablespoons of reserved cooking water. Toss gently for 1 minute to coat pierogis in the buttery onion sauce.
- Serve: Transfer pierogis to a serving plate, garnish with a sprinkle of fresh parsley or chives, and serve with a dollop of sour cream. Enjoy warm.
Notes
- Note 1: Medium potatoes usually weigh about 250g each, providing the right texture and moisture for the filling.
- Note 2: Use a sharp cheddar for a flavorful filling, but mild cheddar works well too.
- Note 3: Kneading the dough well develops the gluten, making it elastic and easier to roll thin.
- Note 4: When cooking large batches, cook pierogis in multiple batches and toss each batch with butter separately to avoid clumping.
