Pierogi Ruskie
Kraków, Poland
Poland's most beloved dumpling — despite the name ('Russian-style'), these are deeply Polish, named after the Ruś region (now Ukraine). The filling is a simple, perfect combination of mashed potatoes, farmer's cheese (twaróg), and fried onions. Boiled then optionally pan-fried in butter until golden, served with sour cream and crispy onions. Every Polish grandmother's recipe is slightly different, and every one of them is correct.
Ingredients
- 500 gall-purpose flour
- 250 mlwarm water
- 300 gtwaróg (or dry farmer's cheese)
- 500 grusset potatoes (peeled/boiled)
- 2 largeonions (finely diced)
- 100 gbutter
- 1 cupsour cream (for serving)
- 1 tspsalt & black pepper
Directions
- 1
Mash the boiled potatoes while hot and mix with the twaróg until smooth; season heavily with black pepper.
- 2
Sauté half the onions in butter until golden brown and stir them into the potato-cheese filling.
- 3
Knead flour and warm water into a soft, elastic dough; let it rest under a warm bowl for 30 minutes.
- 4
Roll dough thin and cut circles using a glass; place a spoonful of filling in the center and pinch edges to seal.
- 5
Boil in salted water until they float, then cook for 2 more minutes.
- 6
Sauté the remaining onions in plenty of butter until caramelized; toss the boiled pierogi in the onion butter to brown slightly.
- 7
Serve with a side of cold sour cream.