Ruskie Pierogi Pierogi with Cheese Potato Filling
Take a delicious journey to Eastern Europe with Ruskie Pierogi, a classic Polish comfort food featuring tender homemade dumplings stuffed with a rich cheese and potato filling. This recipe combines fluffy mashed potatoes, creamy farmers cheese, and golden sautéed onions for a savory filling encased in soft, pillowy dough. Boiled until perfectly tender and finished with a buttery golden sauté, these pierogi are a labor of love that's as rewarding to make as they are to eat. Serve them with a dollop of tangy sour cream or a drizzle of melted butter for an authentic touch that will delight your taste buds. Perfect for family dinners or special occasions, these cheese and potato pierogi are a hearty dish that brings Old World flavor straight to your table. Keywords: Ruskie pierogi recipe, cheese and potato pierogi, Polish dumplings, homemade pierogi, traditional pierogi filling.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 Egg
- 0.75 cups Water
- 0.5 teaspoons Salt (for dough)
- 1.5 pounds Potatoes (russet or Yukon Gold)
- 1 cup Farmers cheese
- 1 Onion (finely chopped)
- 3 tablespoons Butter
- 1 teaspoons Salt (for filling)
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter (for garnishing, optional)
- 0.5 cups Sour cream (for serving, optional)
Instructions
Peel and chop the potatoes into chunks. Place in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and let cool slightly.
While the potatoes are cooling, heat 1 tablespoon of butter in a skillet over medium heat. Add the chopped onion and sauté until golden brown and soft. Set aside.
Mash the cooled potatoes until smooth. Mix in farmers cheese, sautéed onions, 1 teaspoon salt, and 0.5 teaspoon black pepper. Adjust seasoning to taste. Set filling aside to cool completely.
In a large mixing bowl, combine flour and 0.5 teaspoon salt. Add the egg and gradually stir in water until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in a towel and let rest for 20 minutes.
Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough.
Place 1 tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press edges together firmly. Pinch or crimp the edges to seal. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Drop the pierogi in batches into the boiling water, stirring occasionally to prevent sticking. Cook until the pierogi float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the boiled pierogi and sauté until lightly golden on both sides, about 2-3 minutes per side.
Serve the pierogi warm, garnished with melted butter and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 413.9 g | 151% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 19.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 528 mg | 41% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3429 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
