Pierogi Ruskie
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Egg — 1
- Warm water — 240 ml (8 fl oz)
- Salt — 1 tsp
- Potatoes, boiled and mashed — 600 g (1.3 lb)
- Twaróg (Polish farmer's cheese) or ricotta — 250 g (9 oz)
- Onion, finely chopped — 1
- Butter, plus extra for frying — 2 tbsp
- Salt and pepper — to taste
Method
- Combine the flour, egg, water and salt into a smooth, firm dough; rest for 20 minutes.
- Sauté half the chopped onion in butter until softened.
- Combine the mashed potato, cheese, sautéed onion, salt and pepper for the filling.
- Roll the dough thin and cut into rounds.
- Place a spoonful of filling on each round, fold over, and pinch the edges to seal firmly.
- Boil the pierogi in salted water for 3–4 minutes until they float; remove with a slotted spoon.
- Sauté the remaining onion in butter until golden, then toss the boiled pierogi in the pan to lightly brown.
- Serve hot.
Introduction: Tender dumplings filled with potato and cheese, boiled and often pan-fried, one of Poland's most beloved and iconic dishes.
Cultural Background: Pierogi hold an almost sacred place in Polish food culture, and the ruskie (potato and cheese) filling is among the most classic and widely loved versions, made in family kitchens across generations.
Tips: Seal the edges of the pierogi very firmly to prevent the filling from leaking out during boiling. Pan-frying the boiled pierogi in butter adds a delicious golden crust and extra flavour.
Variations: Add a little grated nutmeg to the filling for a subtle warmth. Serve with a dollop of sour cream alongside.
Storage: Refrigerate cooked pierogi in an airtight container for up to 3 days, or freeze uncooked for longer storage.
Reheating: Reheat by pan-frying in a little butter until warmed through, or steam briefly.
FAQs:
Q: What is twaróg?
A: A fresh, mild Polish farmer's cheese, similar to a firm ricotta or cottage cheese, essential to the classic pierogi ruskie filling.
Q: Can pierogi be frozen?
A: Yes, freeze them uncooked on a tray before transferring to a bag, then boil directly from frozen, adding a minute or two to the cooking time.
- Plain flour — 375 g (13 oz)
- Egg — 1
- Warm water — 240 ml (8 fl oz)
- Salt — 1 tsp
- Potatoes, boiled and mashed — 600 g (1.3 lb)
- Twaróg (Polish farmer's cheese) or ricotta — 250 g (9 oz)
- Onion, finely chopped — 1
- Butter, plus extra for frying — 2 tbsp
- Salt and pepper — to taste
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