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Pierogi Ruskies – Polish Dumplings Recipe

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★★★★★

4.9 from 145 reviews

Pierogi Ruskies are traditional Polish dumplings filled with a savory mixture of mashed potatoes, cheddar cheese, and onions. This homemade recipe guides you through making delicate dough, preparing a flavorful cheesy potato filling, and finishing the dumplings with a delicious onion butter sauce. Soft boiled and pan-tossed in butter, these pierogis are served with a dollop of sour cream and fresh herbs, offering a comforting and authentic Eastern European dish perfect for family meals or special occasions.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 50g (3 tbsp) unsalted butter
  • 1/2 cup water
  • 1 large egg (whisked, 55-60g/2oz)

Filling Ingredients

  • 500g (1 lb) potatoes, peeled and sliced 1cm / 1/2″ thick (about 2 medium)
  • 1 tbsp kosher salt (for boiling 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 Cooking and Serving

  • 1 tbsp kosher salt (for boiling pierogis)
  • 25g (1 1/2 tbsp) unsalted butter (per 8 – 10 pierogis)
  • Sour cream, for serving
  • Fresh parsley or chives, finely chopped (just a pinch)

Instructions

  1. Prepare the Filling: Place the peeled and sliced potatoes in a large saucepan with 1 tbsp kosher salt and cover with cold tap water by about 3cm (1 inch). Bring to a boil over high heat, then reduce the heat to medium-high and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
  2. Mash Potatoes: Drain the cooked potatoes and pass them through a potato ricer into a large bowl, or mash them using a potato masher for a smooth texture.
  3. Add Cheese and Seasoning: Immediately add 30g (2 tbsp) unsalted butter, shredded cheddar cheese, 1/4 tsp kosher salt, and 1/2 tsp black pepper to the warm potatoes. Mix well with a wooden spoon until all ingredients are fully combined.
  4. Cool the Filling: Spread the filling evenly about 1cm (1/2 inch) thick on a tray. Cover with cling wrap, pressing the wrap down so it fully contacts the filling to prevent drying out. Let cool on the counter for about 30 minutes, then refrigerate until properly chilled for at least 1 hour.
  5. Make the Dough: In a small saucepan, gently heat the water and 50g (3 tbsp) unsalted butter together over medium heat until the butter melts, then remove from heat. In a mixing bowl, whisk the flour and 1 tsp kosher salt together. Make a well in the center and pour in the warm buttered water and the whisked egg. Mix until a shaggy dough forms.
  6. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. You may also use a stand mixer with a dough hook for this step.
  7. Rest the Dough: Wrap the dough tightly in cling wrap and let it rest on the counter for 30 minutes to relax the gluten and ease rolling.
  8. Roll Out and Cut Dough: On a floured surface, roll the dough out thinly to about 3mm (1/8 inch) thickness. Using a 7.5cm (3 inch) round cutter, cut out circles of dough. Gather any leftover dough, wrap, and set aside to re-roll later.
  9. Fill and Seal Pierogis: Place about 1 tablespoon of the chilled potato-cheese filling in the center of each dough round. Dip a finger in water and run along half of the dough circle’s edge to moisten. Fold the dough over the filling into a half-moon shape and press firmly along the edges, creating small indents to seal (pleating is not required).
  10. Prepare Onion Butter Sauce: In a non-stick skillet over medium heat, melt 30g (2 tbsp) unsalted butter until foamy. Add finely diced onion and 1/2 tsp kosher salt, cooking while stirring regularly for 10 to 15 minutes until the onions turn golden brown at the edges. Remove from heat and set aside.
  11. Cook Pierogis: Bring approximately 3 liters/quarts of water to a boil in a large pot with 1 tbsp kosher salt. Working in batches, drop 10 to 12 pierogis into the boiling water to give them space to cook. Cook for 5 minutes or until the pierogis float to the surface.
  12. Drain and Reserve Cooking Water: Using a slotted spoon, transfer cooked pierogis to a bowl. Reserve about 1 cup of cooking water to use in the sauce.
  13. Toss Pierogis in Butter Sauce: In a large skillet over medium heat, melt 25g (1 1/2 tbsp) unsalted butter per 8-10 pierogis. Add one-third of the prepared onion butter and the cooked pierogis along with 2 tablespoons of reserved cooking water. Toss gently for about 1 minute to coat the pierogis evenly with the savory butter and onions. Repeat for remaining batches if cooking more.
  14. Serve: Transfer the butter-coated pierogis to a serving plate. Sprinkle with finely chopped parsley or chives and serve immediately with a dollop of sour cream on the side. Enjoy warm for the best flavor and texture.

Notes

  • Note 1: Use medium-sized starchy potatoes like Russet or Yukon Gold for the best texture.
  • Note 2: Cheddar cheese should be finely shredded and tightly packed for accurate measurement and even mixing.
  • Note 3: Kneading develops gluten, giving the pierogi dough elasticity; resting helps relax the dough for easier rolling.
  • Note 4: When cooking large batches, cook pierogis in smaller groups to avoid overcrowding and maintain cooking quality.

Keywords: Pierogi Ruskies, Polish Dumplings, Potato Cheese Dumplings, Eastern European Recipe, Homemade Pierogi, Comfort Food

Find it online: https://thefoodrecipe.com/pierogi-ruskies-polish-dumplings-recipe/