Pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh) are among the most popular types of Polish dumplings. Despite the name, “ruskie” does not mean Russian — it means Ruthenian or Rusyn, referring to the peoples of the northern Carpathian Mountains region spanning western Ukraine, eastern Slovakia, and southern Poland.
This recipe is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland.
Ingredients
Dough
- 2 to 2½ cups all-purpose flour
- 1 large egg, room temperature
- 1 teaspoon salt
- 1 cup lukewarm water
Potato-Cheese Filling
- 2 pounds russet potatoes, scrubbed and boiled in their jackets
- 2 tablespoons onion, finely minced and sautéed in 1 tablespoon butter
- 8 oz. dry curd or farmer’s cheese, room temperature (or ricotta)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gather the ingredients.
- Peel the boiled potatoes and fork-blend or rice them — do not mash. Some small pieces of whole potato should remain.
- Mix with the sautéed onion and farmer’s cheese. Season to taste and set aside.
- Place 2 cups flour in a large bowl or on a work surface and make a well in the center.
- Break the egg into the well, then add the salt and a little lukewarm water at a time.
- Bring the dough together, kneading well and adding more flour or water as necessary until smooth and elastic.
- Divide the dough in half and cover with a bowl or towel. Let it rest 20 minutes.
- On a floured work surface, roll the dough out thinly and cut into circles with a 2-inch round cutter or glass.
- Spoon a portion of filling into the middle of each circle.
- Fold the dough in half and pinch the edges firmly together.
- Gather scraps, re-roll, and fill. Repeat with the remaining half of dough.
- Sprinkle a baking sheet with flour and place filled pierogi on it in a single layer. Cover with a tea towel.
- Bring a large, low saucepan of salted water to a boil. Drop in the pierogi about six at a time. Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more.
- Remove one with a slotted spoon and taste for doneness. When satisfied, remove the remaining pierogi to a serving platter.
- Serve warm with caramelized onions, skwarki (pork cracklings), or fried bacon pieces, and a dollop of sour cream, if desired.
Notes
- For best results, use a fork or grinder on the potatoes rather than a masher — some small pieces of whole potato should remain for texture.
- If you can’t find dry curd cheese, you can make your own farmer’s cheese from scratch.
Nutrition
Per serving: 105 calories · Fat 3g · Carbohydrates 16g · Protein 4g