Pierogi Ruskie

Name: Pierogi Ruskie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g flour; 1 egg; 400 g potato; 200 g twaróg; 1 onion; 40 g butter; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pierogi Ruskie, a beloved staple of Polish cuisine, graces tables across Poland, particularly during festive gatherings and family meals. Originating from the eastern regions of the country, these dumplings are a comforting presence, often enjoyed throughout the year as a hearty main course or a warm appetizer. Their preparation is considered an art form, passed down through generations, with each family adding their own subtle spin.

The taste is a harmonious blend of creamy potatoes and tangy twaróg cheese, enhanced by the sweetness of sautéed onions and the richness of melted butter. The dough is tender yet substantial, providing a perfect vehicle for the filling. When cooked just right, each pierogi offers a satisfying bite — a delicate balance of flavors that captures the essence of Polish home cooking without needing any elaborate accompaniments.

Ingredients

400 gflour
1egg
400 gpotato
200 gtwaróg
1onion
40 gbutter
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous pinch of fine sea salt to the water, as this will help season the pierogi dough during cooking.
In a wide pan over medium heat, melt 40 g of butter. Dice the onion and add it to the pan, cooking until the onion is soft and translucent, with a slight golden color. This will form the base of flavor for the filling.
Peel and boil 400 g of potatoes in a separate pot until tender. Drain and mash them until smooth, then combine them with 200 g of crumbled twaróg in a bowl. Mix in the sautéed onions and season the filling with fine sea salt to taste, ensuring a balanced flavor.
On a clean surface, make a mound with 400 g of flour and create a well in the center. Crack 1 egg into the well and gradually incorporate the flour into the egg, adding a little water as needed, until a smooth dough forms. Knead the dough for about 5 minutes until it's elastic and no longer sticky.
Roll out the dough to about 2 mm thickness. Using a round cutter or the rim of a glass, cut out circles from the dough. Place a spoonful of the potato and cheese filling in the center of each circle, then fold the dough over and press the edges firmly to seal, forming a half-moon shape.
Carefully drop the filled pierogi into the boiling salted water. Cook them until they float to the surface and then give them an additional minute to ensure the dough is cooked through but still tender.
Using a slotted spoon, transfer the cooked pierogi to a plate. In the same wide pan, melt a little more butter and gently toss the pierogi until they are lightly golden and crisp on the edges. Serve them hot, optionally garnished with any remaining sautéed onions or a dollop of sour cream.