Pierogi Ruskie
Tender potato-and-cheese filled dumplings, boiled until they float, then pan-fried until crispy. Serve with caramelized onions and sour cream for an authentic Polish comfort classic.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- ½ cup sour cream
- 1 pound russet potato, peeled and diced
- 1 cup cheddar cheese, shredded
- 3 tablespoon butter
- 1 medium yellow onion, sliced thin
Instructions
- 1
Mix flour and salt in a large bowl. Make a well, add egg and sour cream, and stir until shaggy dough forms.
- 2
Knead on a floured surface for 5 minutes until smooth and elastic. Rest 10 minutes covered.
- 3
Boil potato in salted water until fork-tender, about 12 minutes. Drain well and return to pot.
- 4
Mash potato, stir in cheese, salt, and pepper. Cool for 5 minutes.
- 5
Heat 1 tablespoon butter in a skillet over medium. Cook onions, stirring often, until golden brown, 8–10 minutes. Set aside.
- 6
Roll dough 1/8-inch thin on a floured surface. Cut 3-inch circles with a glass or biscuit cutter.
- 7
Place 1 tablespoon filling on each circle. Fold in half, press edges, then crimp with a fork to seal.
- 8
Bring a large pot of salted water to a boil. Add pierogi in batches and stir gently.
- 9
Boil until they float, then 2 minutes more. Remove with a slotted spoon to a plate.
- 10
Heat remaining 2 tablespoons butter in the skillet over medium-high until foaming.
- 11
Pan-fry pierogi in batches until golden and crispy on both sides, about 3 minutes per batch.
- 12
Serve hot topped with caramelized onions and a dollop of sour cream.
Tools you’ll need
- large mixing bowl
- floured work surface
- large pot
- 12-inch skillet
- slotted spoon
- 3-inch biscuit cutter or glass
- fork
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