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Polish Pierogi Ruskie

Classic Polish dumplings filled with creamy potato and cheese, wrapped in a soft dough, perfect for boiling or frying.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: Polish
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dough
  • 4 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 3 tablespoons clarified butter
  • 1 large egg, room temperature
For the filling
  • 1 1/2 pounds russet potatoes
  • 1 1/4 cups twaróg, also known as quark cheese Can substitute with ricotta or farmer's cheese
  • 1 large onion, finely chopped
  • 2 tablespoons clarified butter
  • Salt, to taste
  • Fine black pepper, to taste
For serving
  • 4 tablespoons unsalted butter
  • Sour cream
  • Caramelized onions

Method
 

Preparation
  1. Sift the flour into a large mixing bowl and stir in the salt.
  2. In a separate bowl, combine the melted clarified butter with boiling water and whisk briefly to blend.
  3. Gradually pour the hot butter and water mixture into the flour while stirring constantly.
  4. Crack in the egg and mix until a shaggy dough forms.
  5. Transfer the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
  6. Cover with a towel and let it rest for 30 minutes.
Filling
  1. Peel and boil the potatoes in salted water for about 20 minutes until soft. Drain and mash until smooth.
  2. Sauté the chopped onion in butter for 7 to 10 minutes until golden.
  3. Combine the cooled mashed potatoes, twaróg, sautéed onions, salt, and pepper in a bowl, mixing until smooth.
Assembling
  1. Divide the rested dough into four portions; roll one out on a floured surface to about 2mm thick.
  2. Cut circles about 3 inches across, place filling in each, and seal by pinching edges tightly.
Cooking
  1. Boil salted water in a pot. Cook the pierogi in batches until they float, then for 1-2 more minutes.
  2. Optionally, fry boiled pierogi in butter until golden on both sides.
Serving
  1. Serve hot with a dollop of sour cream and caramelized onions.

Notes

Make sure to let the potatoes cool completely before mixing them into the filling. Don't overfill the dough circles to avoid bursting.