"Experience a true taste of Poland with these authentic Pierogi Ruskie. These soft, pillowy dumplings are stuffed with a savory blend of mashed potatoes and tangy farmers cheese, then finished with caramelized onions and melted butter."

1 Ingredients

Qty	Item
2 cups 250 g	All-purpose flour
0.5 cup 120 ml	Sour cream
4 tbsp 56 g	Unsalted butter, softened
1 1	Large egg
0.5 tsp 3 g	Salt
1 lb 450 g	Russet potatoes, peeled and cubed
1 cup 225 g	Farmers cheese (Twaróg)
1 small 100 g	Yellow onion, finely minced

2 Instructions

Step 1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash thoroughly until smooth, then let them cool to room temperature.

Step 2. Sauté half of the minced onion in 2 tablespoons of butter until golden brown. Mix the sautéed onion and the farmers cheese into the mashed potatoes. Season generously with salt and black pepper.

Step 3. In a large bowl or food processor, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until a shaggy dough forms.

Step 4. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 5. Roll out the dough to about 1/8-inch thickness. Use a round 3-inch cutter or a drinking glass to cut out circles.

Step 6. Place a tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal.

Step 7. Bring a large pot of salted water to a boil. Drop the pierogi in batches. Once they float to the surface, cook for an additional 2-3 minutes.

Step 8. Remove with a slotted spoon. For the best finish, pan-fry the boiled pierogi in butter with the remaining onions until golden and crisp.

·
Resting the dough is crucial; it allows the gluten to relax so the dough doesn't spring back when rolling.
·
If the dough edges are dry and won't stick, lightly dampen them with a finger dipped in water before sealing.
·
Do not overfill the pierogi or they may burst during the boiling process.
·
You can use a potato ricer for the filling to ensure there are absolutely no lumps.

? Frequently Asked Questions

Can I use ricotta instead of Farmers cheese?

Yes, you can use well-drained ricotta, though the flavor will be milder. Add a squeeze of lemon to mimic the tang of Twaróg.

How do I store leftover pierogi?

Store them in an airtight container in the fridge for up to 4 days. Reheat by pan-frying in butter for best results.

Can these be made ahead of time?

Absolutely. You can boil them, toss them in a little oil to prevent sticking, and store them in the fridge until ready to fry and serve.

Why is my dough tough?

Tough dough usually results from over-kneading or adding too much flour. Aim for a dough that is soft and slightly tacky.

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