Pierogi Ruskie

What is Pierogi Ruskie?

Pierogi Ruskie are classic Polish dumplings filled with a savory blend of potato and tangy farmer cheese, often perfumed with sweet, lightly browned onion. The name points to historic eastern regions where this style of filling became beloved comfort food. Simple pantry staples come together to create an iconic dish that’s as satisfying on a weeknight as it is on a holiday table.

Ingredients

• all-purpose flour (about 2 cups)
• water (warm for dough, plenty more for boiling)
• egg (1, beaten)
• salt (to season and for the pot)
• potato (starchy variety, cooked and mashed, about 2 cups)
• farmer cheese (about 1 cup, well drained)
• onion (1 medium, finely diced)
• butter (for sautéing and optional finishing)
• black pepper (freshly ground)
• sour cream (for serving)
• chives (optional, finely sliced for garnish)

Preparation

Make the dough

1. In a bowl, combine all-purpose flour with a pinch of salt. Make a well and add the egg and warm water. Stir until a shaggy dough forms.
2. Turn the mixture onto a work surface lightly dusted with all-purpose flour. Knead until the dough is smooth and elastic. If it feels sticky, add a sprinkle of all-purpose flour as needed.
3. Cover and let the dough rest so it relaxes and becomes easier to roll.

Make the filling

1. In a skillet, melt a knob of butter. Add the diced onion and cook over moderate heat, stirring, until translucent and lightly golden. Set aside to cool slightly.
2. In a bowl, combine the warm mashed potato, crumbled farmer cheese, and the sautéed onion. Season with salt and a few grinds of black pepper. Mix until cohesive and taste for seasoning.

Shape the dumplings

1. Divide the dough in half. Keep one half covered while you work with the other. On a lightly floured surface using a dusting of all-purpose flour, roll the dough to about 2 mm thickness.
2. Cut rounds with a cutter or glass. Place a spoonful of filling in the center of each round.
3. Fold to form a half-moon, then press the edges together, crimping firmly so the dumplings stay sealed. If needed, dab the edge with a touch of water to help it stick.

Cook the pierogi

1. Bring a large pot of water to a rolling boil and season with salt. Drop in a batch of pierogi, stirring gently so they don’t settle on the bottom.
2. Cook until the pierogi float and the dough turns tender. Lift out with a slotted spoon and let excess water drip off.
3. Optional finish: In a skillet, melt butter, then add a little chopped onion and cook until golden. Add the drained pierogi and gently sauté, coating them in the foamy butter.

How to serve

Serve warm with a dollop of sour cream. Shower with chives and a twist of black pepper. For extra richness, spoon over any browned butter from the pan and scatter a few crisped bits of onion.

Tips and variations

• Texture balance: Aim for a filling where mashed potato blends smoothly with farmer cheese; it should be thick enough to scoop without oozing.
• Season thoughtfully: The trio of onion, salt, and black pepper is the core of savory depth here—taste and adjust before sealing.
• Crisp or soft: Boiled pierogi are classic; pan-finishing in butter adds a delicate crust and nutty aroma.

Storage and reheating

Refrigerate leftovers in an airtight container. Reheat gently in a skillet with a small pat of butter or steam briefly over hot water to restore tenderness. Serve again with cool sour cream and a sprinkle of chives.