Polish Pierogi Ruskie are delicious dumplings filled with a mixture of potatoes, cheese, and onions. A step-by-step guide on how to make Pierogi Ruskie at home:
Ingredients:
For the Pierogi Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup lukewarm water
For the Potato and Cheese Filling:
- 2 cups mashed potatoes (about 2-3 medium-sized potatoes)
- 1 cup cottage cheese or farmer's cheese
- 1 small onion, finely chopped and sautéed until translucent
- Salt and black pepper to taste
For Cooking and Serving:
- Butter or oil for sautéing
- Sour cream for serving (optional)
- Chopped fresh chives or parsley for garnish (optional)
Instructions:
Prepare the Pierogi Dough:
1. Mix Dry Ingredients:
- In a mixing bowl, combine the flour and salt.
2. Add the Wet Ingredients:
- Make a well in the center of the flour mixture and add the egg and lukewarm water.
- Mix everything together until a dough forms. If the dough is too sticky, add a bit more flour; if it's too dry, add a little more water. Knead the dough until it's smooth.
3. Rest the Dough:
- Cover the dough with a clean kitchen towel and let it rest for about 30 minutes to relax the gluten.
Prepare the Potato and Cheese Filling:
4. Make Mashed Potatoes:
- Peel and dice the potatoes, then boil them until they're soft. Drain and mash them.
5. Prepare the Cheese and Onions:
- Sauté the finely chopped onion in a little butter or oil until it becomes translucent.
6. Mix Filling:
- In a bowl, combine the mashed potatoes, sautéed onions, cottage cheese or farmer's cheese, salt, and black pepper. Mix until well combined. Adjust the seasoning to your taste.
Assemble the Pierogi:
7. Roll Out the Dough:
- Roll out the rested dough on a floured surface to about 1/8-inch thickness. It should be thin but not too thin to tear.
8. Cut Circles:
- Use a round cookie cutter or a glass to cut circles out of the rolled dough.
9. Fill and Seal:
- Place a spoonful of the potato and cheese filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape.
- Press the edges together to seal the pierogi, ensuring there are no openings.
10. Boil the Pierogi:
- Bring a large pot of salted water to a boil.
- Carefully drop the pierogi into the boiling water, one by one.
- Cook for about 2-3 minutes, or until the pierogi float to the surface. They should be slightly puffed and cooked through.
11. Sauté the Pierogi:
- In a skillet, heat some butter or oil over medium heat.
- Transfer the boiled pierogi to the skillet and sauté them until they turn golden brown on both sides, about 2-3 minutes per side.
12. Serve:
- Serve the hot Pierogi Ruskie with a dollop of sour cream and a sprinkle of chopped fresh chives or parsley, if desired.
Enjoy your homemade Polish Pierogi Ruskie, a comforting and delicious dish that's perfect as a main course or appetizer!