Homemade Pierogi Ruskie (Potato-Cheese Pierogi)
Potato-cheese pierogi, from chef Marek Widomski of the Culinary Institute in Kraków, Poland, are a versatile and filling dish suitable for any occasion or for freezing.
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Instructions
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Start boiling 2 pounds scrubbed russet potatoes with 1 tablespoon salt in a large saucepan.
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Boil potatoes, then reduce heat to medium-low and simmer for 30 minutes until tender; drain and cool.
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While potatoes cook, sauté 2 tablespoons minced onion in 1 tablespoon unsalted butter for 2 minutes; set aside.
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Peel and mash the cooled potatoes in a large bowl.
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Combine mashed potatoes with sautéed onion and 8 ounces farmer, dry curd, or ricotta cheese; season with salt and pepper.
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Place 2 cups all-purpose flour in a bowl and make a well.
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Add 1 large egg, 1 teaspoon salt, and 1 cup lukewarm water to the well, gradually mixing.
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Knead dough until smooth, adjusting flour or water as needed.
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Divide dough in half, cover, and rest for 20 minutes.
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On a floured surface, roll out dough to 1/8 inch thick and cut 2-inch circles.
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Spoon 1 1/2 teaspoons filling onto each circle.
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Fold dough in half to form a crescent and pinch edges firmly.
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Place formed pierogi on a floured baking sheet and cover with a towel.
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Reroll dough scraps and repeat the filling process for both dough halves.
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Bring a large saucepan of salted water to a rapid boil.
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Cook 6-10 pierogi at a time; when they rise, simmer for 5-6 minutes until done.
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Remove cooked pierogi to a buttered platter to prevent sticking.
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Serve warm with desired toppings like caramelized onions, bacon, or sour cream.