Pierogi “Ruskie” (Potato & Cheese)

Polish potato and cheese pierogi - "ruskie" on a white plate

Pierogi ruskie - Potato & cheese pierogi

Also known as: potato pierogi, Russian pierogi

Ingredients

For the potato and cheese filling

  • 8.8 oz farmer's cheese 250g, full fat
  • 2 potatoes 250-300g, starchy variety
  • 1 tsp salt
  • pepper to taste

For the pierogi dough

  • 1 cups all-purpose flour 500g
  • 0.5 cup hot water 125ml
  • 1 tsp salt

Topping/Frying

  • 1 onion medium
  • 2 tbsp butter

Instructions

For the potato and cheese filling

  1. Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.

  2. Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.

  3. Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.

For the pierogi dough

  1. Choose one of the dough recipes from here, or follow this basic instruction below.

  2. Sift the flour onto your work surface, make a well in the flour heap.

  3. Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.

  4. Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.

  5. Place a spoonful of the filling in the middle of each disc. Fold dough over filling. Press the edges together. Continue until out of ingredients.

Finishing up

  1. Salt the pot of water, bring to boil.

  2. Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.

  3. Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.

  4. Add pierogi to the frying pan and fry them until golden.

  5. Serve on the plate. Top with remaining butter/onion mixture.

Recipe Notes

To pump up the flavours of the filling, fry some chopped onion on butter or lard and add to the potato-cheese mix.