Pierogi Ruskie (Polish Dumplings with Potato and Cheese)
A recipe for Pierogi Ruskie (Polish Dumplings with Potato and Cheese)! These homemade dumplings are packed with potatoes, fresh cheese, and caramelized onions.
Servings 40 Dumplings
Ingredients
Dough:
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon (15 milliliters) vegetable oil
- 1/2-3/4 cups (118-177 milliliters) lukewarm water
Filling:
- 1 pound (450 grams) russet potatoes
- 1 tablespoon (15 grams) unsalted butter
- 1 tablespoon (15 milliliters) vegetable oil
- 1 medium onion finely chopped
- 8 ounces (227 grams) Twaróg or Farmer's Cheese
- Salt and freshly ground black pepper to taste
To serve:
- 1 medium onion chopped
- 8 ounces (227 grams) bacon chopped
- 2 tablespoons (30 grams) unsalted butter or more as needed
- Sour cream for serving
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
- Mix in the egg and oil. Slowly pour in the water just until the dough comes together. If too dry and crumbly to bring together, slowly add more water. If too wet and sticky, slowly add a little more flour.
- On a lightly floured surface, knead the dough until soft and smooth. Wrap in plastic wrap and let sit for at least 30 minutes and up to 2 hours.
To prepare the filling:
- Place the potatoes in a large pot and cover with cold water. Cover and bring to a boil. Reduce to a low boil and cook until the potatoes are completely tender, 20-30 minutes.
- Gently remove the tender potatoes from the water and set aside until cool enough to handle.
- In a large skillet, place the butter and vegetable oil over medium low heat. Once the butter has melted, add the onions and cook, stirring occasionally, until golden brown and caramelized. Remove to a plate.
- Peel the warm potatoes and mash until completely smooth in a large bowl or press through a potato ricer.
- Mash in the cheese into the potatoes until well combined. Mix in the caramelized onions and season to taste with salt and black pepper. Set aside to cool to room temperature.
To assemble:
- Line a large baking sheet or counter surface with parchment. Lightly flour a large work surface.
- Divide the rested dough into 2 equal pieces. Place one piece on work surface and place the other back in the plastic wrap.
- Roll the dough into a thin sheet, dusting with flour as needed to prevent sticking, until it is about 1/8 inch (3 mm) thick.
- Use a 3 inch (7.5 cm) wide circular cutter or the top of a glass to cut out circles of dough. Gather up the scraps and add it to the covered piece of dough.
- Place a spoonful of the cooled filling to the center of a circle. Fold the circle in half over the filling to make a half moon shape, lightly pressing around the filling to remove any air pockets as you press down to seal the edges. If desired, use a fork to crimp around the edges. Place on prepared parchment in a single layer and repeat with remaining dough and filling.
To serve:
- In a large pan, place the chopped bacon over medium heat. Cook, stirring occasionally, until crisp and the fat has rendered. Add the chopped onion and continue to cook until golden.
- Bring a large pot of salted water to a boil. Add a few of the pierogi, taking care not to overcrowd, and stir gently to separate from the bottom. Cook until the Pierogi float to the top and the edges are tender, about 3-5 minutes. Use a slotted spoon to remove, drain, and repeat with remaining Pierogi.
- In a large skillet, melt the 2 tablespoons (30 grams) butter over medium heat if pan-frying.
- Add enough boiled Pierogi to cover in a single layer (do not overcrowd) and cook until lightly golden on both sides. Repeat with remaining Pierogi, adding more butter as needed.
- Toss the boiled or pan-fried Pierogi with the bacon and onions and serve immediately with sour cream if desired.