Pierogi Ruskie (Polish Potato & Cheese Dumplings)
Plush dumplings stuffed with farmer cheese and potato, boiled then pan-fried in butter until golden. Pile them on a plate with caramelized onion and sour cream.
- Total time:
- 1 hr 10 min
- Servings:
- 6
- Per serving:
- 480 kcal
- Cost per serving:
- $1.80
- Difficulty:
- medium
Step-by-step
Make filling: sauté diced onion in butter until soft and golden, 8 minutes. Mix with riced potatoes, cheese, salt, pepper. Cool.
Make dough: mix flour, egg, warm water, salt. Knead 8 minutes until smooth and elastic. Rest covered 30 minutes.
Roll dough thin (1/16 inch). Cut 3-inch rounds.
Place 1 tbsp filling on each round. Fold into half-moons. Pinch edges tightly to seal.
Boil salted water. Drop pierogi in batches. They sink, then float. Cook 2 minutes after they float.
Meanwhile, slowly caramelize the second onion in butter over low heat, 15 minutes until deep brown.
Pan-fry boiled pierogi in caramelized-onion butter until golden on both sides. Serve with sour cream.
Cook's tip
Seal each pierogi by pressing edges firmly between thumb and forefinger. Air pockets = bursts in boiling water.
Storage
Boiled pierogi keep 3 days. Reheat by pan-frying.
Freezer: Freeze uncooked on a tray, then bag. Boil from frozen, add 1 minute.
Nutrition per serving
- Calories
- 480
- Protein
- 14g
- Carbs
- 64g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 4g
- Sat Fat
- 9g
- Sodium
- 620mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Vegan version?
Replace egg with 2 tbsp water and oil; use vegan butter. Cheese: cashew-based ricotta works. Skip sour cream or use coconut yogurt.
Other fillings?
Sauerkraut and mushroom (savory), strawberry or blueberry (sweet), ground meat (Polish-American). The dough works for all.
Reviews
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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