Polish Pierogi Ruskie

Alright, let's get cooking! This is a recipe for classic Pierogi Ruskie, also known as Potato and Cheese Pierogi. This recipe has been honed over years, so you're in good hands.

Pierogi Ruskie (Potato and Cheese Pierogi)

Yields: Approximately 40-50 pierogi Prep Time: 1.5 - 2 hours (including cooling potatoes) Cook Time: 10-15 minutes (dough making) + 20-30 minutes (pierogi boiling)

Ingredients:

For the Dough:

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1 large egg
• 1 cup (240ml) lukewarm water
• 1 teaspoon salt
• 2 tablespoons melted unsalted butter or vegetable oil

For the Filling:

• 2 lbs (900g) Russet potatoes, peeled
• 1 lb (450g) farmer’s cheese (twaróg) or dry curd cottage cheese, drained very well
• 1 large yellow onion, finely diced
• 4 tablespoons unsalted butter, divided
• Salt and freshly ground black pepper to taste
• Optional: Pinch of dried marjoram or dill (for added flavor)

To Serve (Optional):

• Sour cream
• Fried bacon or rendered bacon fat
• Caramelized onions

Equipment:

• Large pot
• Potato ricer or masher
• Large mixing bowls
• Rolling pin
• Cookie cutter or glass (about 3-4 inches diameter)
• Slotted spoon
• Baking sheets lined with parchment paper

Instructions:

1. Prepare the Filling:

• Boil Potatoes: Place the peeled potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes, or until a knife inserts easily.
• Drain & Dry: Drain the potatoes completely. Return them to the pot and set over low heat for a minute or two to dry out any excess moisture. This is crucial for a good filling texture.
• Rice or Mash: Immediately rice the potatoes while hot (using a potato ricer) into a large bowl. If you don't have a ricer, mash them very thoroughly with a masher. Important: Avoid over-mashing, which can make them gummy.
• Cool Slightly: Allow the potatoes to cool slightly, until they are warm but not steaming.
• Sauté Onions: While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and sauté until softened and lightly golden, about 8-10 minutes. Season with a pinch of salt and pepper.
• Combine Filling: Add the drained farmer’s cheese to the warm mashed potatoes. Add the sautéed onions and the remaining 2 tablespoons of melted butter.
• Season Generously: Season the filling with salt and freshly ground black pepper to taste. Don't be shy! Add the optional dried marjoram or dill, if using.
• Mix Well: Mix everything together thoroughly until well combined. Taste and adjust seasoning as needed. The filling should be flavorful.
• Cool Completely: Cover the filling and refrigerate until completely cooled. This will make it easier to work with.

2. Make the Dough:

• Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
• Add Wet Ingredients: Create a well in the center of the flour mixture. Add the egg, lukewarm water, and melted butter/oil.
• Mix & Knead: Gradually incorporate the flour into the wet ingredients, mixing with your hands or a wooden spoon until a shaggy dough forms.
• Knead on Lightly Floured Surface: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it's too sticky, add a little more flour, a tablespoon at a time.
• Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

3. Assemble the Pierogi:

• Divide Dough: Divide the dough in half (keep the other half covered while you work).
• Roll Out: On a lightly floured surface, roll out one half of the dough very thinly, about 1/8 inch (3mm) thick. Aim for a consistent thickness.
• Cut Circles: Use a cookie cutter or glass to cut out circles from the dough.
• Place Filling: Place a teaspoon of filling in the center of each dough circle. Don't overfill, or the pierogi will burst while cooking.
• Fold and Seal: Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, ensuring there are no gaps. You can also crimp the edges with a fork for a decorative touch and extra security.
• Repeat: Repeat with the remaining dough, re-rolling scraps as needed.
• Arrange Pierogi: Place the assembled pierogi on baking sheets lined with parchment paper, making sure they don't touch each other.
• Chill/Freeze: You can cook the pierogi immediately or freeze them for later. To freeze, place the baking sheets in the freezer until the pierogi are frozen solid. Then, transfer them to freezer bags for longer storage (up to 2-3 months).

4. Cook the Pierogi:

• Bring Water to Boil: Bring a large pot of salted water to a rolling boil.
• Cook in Batches: Gently drop the pierogi into the boiling water in batches (don't overcrowd the pot).
• Cook Until Floating: Cook until the pierogi float to the surface and then cook for an additional 2-3 minutes.
• Remove & Drain: Remove the pierogi with a slotted spoon and drain them well.

5. Serve:

• Serve Immediately: Serve the pierogi immediately. They can be served plain, with a dollop of sour cream, fried bacon bits, or caramelized onions.
• Optional: Sauté or Fry: For an extra layer of flavor, you can sauté or fry the boiled pierogi in butter until golden brown.

Chef's Notes:

• Cheese Quality: The quality of the farmer's cheese significantly affects the flavor of the pierogi. Look for a dry, firm cheese. If using cottage cheese, make sure to drain it very well by pressing it through a cheesecloth.
• Dough Texture: The dough should be pliable and easy to roll. If it's too stiff, add a little more water, a teaspoon at a time. If it's too sticky, add a little more flour.
• Freezing Pierogi: Freezing pierogi uncooked helps to prevent them from becoming mushy.
• Variations: Feel free to experiment with different fillings! Some popular variations include sauerkraut and mushroom, or meat fillings.
• Serving Size: A typical serving is 5-8 pierogi per person, depending on appetite.

Enjoy your homemade Pierogi Ruskie! Smacznego! (Bon appétit!)