How To Make Pierogi Ruskie - Polish Dumplings

RECIPE ⬇️ or PRINT: https://www.recipetineats.com/pierogi-ruskie-polish-dumplings/

Watch how to make pierogis, the outrageously tasty Polish dumplings filled with cheesy, creamy mashed potatoes served with a onion butter sauce. They are even more delicious than they sound!

Excellent weekend project - eat some today and freeze some for later. They cook from frozen!

Pierogi Ruskies - Polish dumplings

FILLING:
500g / 1lb potato, peeled sliced 1cm/ 1/2” thick
30g/2tbsp butter
1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)
1/4 tsp salt, 1/2 tsp pepper

Boil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on try/plate, cover with cling wrap touching then fully cook before use.

DOUGH:
Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead in floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.

WRAP: Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.

COOK:
1. Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl.
2. Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.
3. Melt 25g/1.5 tbsp butter in skillet. Add pierogi, 1/3 onion butter and 2 tbsp cooking water, toss 1 min until coated. Serve with dollop of sour cream, sprinkled with parsley! (These quantities are to cook 10 Pierogi at a time, don’t try to boil more at the same time, they need room to bounce around in water!)

COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!