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Vegetarian, European

Pierogi ruskie with buttery onions and sour cream

Pierogi ruskie are Polish dumplings filled with mashed potato and farmer's cheese, served with buttery onions and sour cream. This recipe serves 4, takes 90 minutes, and is rated medium difficulty, at a cost of €1.70 per person. The key is draining the cheese well so the filling stays dry enough that the dumplings don't burst while cooking.

Tonight I'm making pierogi ruskie, those Polish dumplings filled with potato and farmer's cheese, topped with golden onions and a spoon of sour cream.

Pierogi ruskie with buttery onions and sour cream
Total time
1 h 30
Difficulty
Medium
Cost per person
€1.70
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Pierogi ruskie are soft Polish dumplings filled with a mix of mashed potato and farmer's cheese. Once boiled and finished in a pan with butter browned onions, they turn tender inside with slightly crisp edges. A spoonful of sour cream on top rounds everything out and ties the flavors together.

This is a great project for a weekend when you have time to fold dumplings as a family, kids usually love helping shape them. Set aside a good hour between resting the dough, cooling the filling, and folding each one by hand, but the payoff feeds the whole table for very little money.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 450 g
  • Warm wateroften in the pantry 22 cl
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Well drained farmer's cheese 250 g
  • Butter 50 g
  • Thick sour cream 8 tbsp

Fruits and vegetables

  • Potatoes 500 g
  • Onions 3

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flour, egg, oil, a pinch of salt and the warm water, knead for five minutes, then let the dough rest under a kitchen towel. 30 min

    A well rested dough relaxes and rolls out without springing back.

  2. Cook the potatoes, mash them, mix them with the farmer's cheese and half of the onions cooked in butter, season with salt and pepper. 25 min

    Let the filling cool down, it's easier to work with once cold.

  3. Roll out the dough thinly, cut circles with a glass, fill them with the filling and fold into half moons, pinching the edges firmly shut.

    Wet the edges with a damp finger, they'll seal perfectly.

  4. Drop the pierogi into salted boiling water and let them cook a few minutes after they float to the surface. 6 min

    Don't crowd the pot, cook them in two batches.

  5. Brown the remaining onions in butter, add the drained pierogi and serve with the sour cream. 5 min

    Let them crisp up for a minute in the pan for a golden edge.

Our tips to get it right

  • Work on a floured surface and keep the unused dough circles covered with a damp towel while you fill the others, they dry out fast and won't seal properly.
  • These quantities make about 25 to 30 pierogi, use a glass or an 8 to 9 cm cutter for even rounds.
  • Taste the filling before you start folding, it's your last chance to adjust the salt and pepper.

The variations

  • Swap the farmer's cheese for drained cottage cheese blended smooth, the texture stays close to the original.
  • For a richer filling, stir a handful of shredded cheese into the potato mixture while it's still warm.
  • To go faster with impatient kids, shape rectangles instead of half moons, they're quicker to seal and fold.

What to serve it with

  • A dill cucumber salad
  • Buttered rye bread
  • Sparkling apple juice

Storage

Raw pierogi freeze very well, laid flat on a tray before being moved to a bag. Cooked pierogi keep for 2 days in the fridge in a sealed container, reheat them in a buttered pan to bring back the crisp edge.

Questions about this dish

Why do my pierogi burst while cooking?

It's almost always a filling that's too wet or edges that weren't sealed properly. Drain the farmer's cheese thoroughly and wet the dough edges lightly before pinching them firmly shut.

Can you make pierogi ahead of time?

Yes, you can shape them the day before and keep them on a floured tray in the fridge, covered with a towel. Boil them the same day you plan to serve them.

Can you use a different cheese instead of farmer's cheese?

Well drained cottage cheese or quark work very well as a substitute. The important thing is that the cheese stays dry, otherwise the filling releases water.

How do you keep the dough soft without overworking it?

Knead it just enough to become smooth and elastic, then let it rest under a towel so it rolls out without resisting. Avoid adding too much flour while rolling, it toughens the dough.

How long does it take to make pierogi ruskie with buttery onions and sour cream?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pierogi ruskie with buttery onions and sour cream?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pierogi ruskie with buttery onions and sour cream cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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