A recipe from Gemo
Polish Pierogi Ruskie
Classic Polish crescent dumplings filled with mashed potato, twarog-style well-drained cottage cheese, and buttered onion. They are boiled until tender, then served hot with sour cream and more oniony butter so the potato-cheese filling stays at the center of the dish.
Method
- 01
Make the dough. Mix 500 g flour with 1 teaspoon salt in a large bowl, stir in 2 tablespoons sunflower oil, then gradually add the 290 ml hot water while mixing with a spoon. When cool enough to handle, knead until smooth and elastic, cover, and rest at room temperature so the dough relaxes.
⏱ 30 min
- 02
Cook the 750 g potatoes while the dough rests. Put the peeled potatoes in salted water, boil until fully tender, drain very well, and mash until smooth. Let them steam off for a few minutes so the filling will not be watery.
⏱ 20 min
- 03
Prepare the onions and filling. Melt 40 g butter in a skillet, add half the chopped onions, and cook gently until soft and golden. Mix the warm mashed potatoes with 350 g well-drained cottage cheese, cooked onions, remaining 1 teaspoon salt, and 1 teaspoon black pepper, then taste and adjust the seasoning.
⏱ 12 min
- 04
Roll and cut the dough. Work with one piece of dough at a time and keep the rest covered. Roll it on a lightly floured surface to about 2 mm thick, then cut out rounds about 8 to 9 cm wide with a cutter or glass.
- 05
Fill and seal the pierogi. Place a spoonful of potato-cheese filling in the center of each round, fold the dough over into a crescent, press out trapped air, and pinch the edges tightly closed. Set the finished dumplings on a floured tray without letting them touch.
- 06
Boil the pierogi in batches. Bring a wide pot of salted water to a boil, reduce to a steady simmer, and add only enough dumplings to move freely. Stir gently at the start so they do not stick, then cook until they float and the dough is tender.
⏱ 4 min
- 07
Finish the topping. While the last batches boil, melt the remaining 40 g butter in a skillet and cook the remaining chopped onion until glossy and lightly golden. Lift the cooked pierogi from the water with a slotted spoon and let excess water drain off.
⏱ 8 min
- 08
Serve hot. Toss the boiled pierogi gently with the onion butter, or brown them briefly in the skillet if you want crisp edges. Plate the crescent dumplings with sour cream on the side and extra onion butter spooned over the top.
Nutrition
