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Pierogi Ruskie (taken from “Eating European”)

Close up of a Pierogi

Pierogi

This vegetarian recipe is taken the Eating Europoean blog. It’s heavier on the prep time and will take around 2.5 hours to make

Ingredients

Makes 8 servings

Filling:

  • 5 medium yellow potatoes, or 3 large russet potatoes
  • 8 oz Farmer cheese
  • 1 TBS Blue cheese (optional)
  • 2 TBS Cheddar cheese (optional)
  • 1 large onion, chopped (sweet or yellow)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 TBS Oil or ghee
  • Kosher salt and freshly ground pepper to taste

Dough:

  • 3 cups All-purpose flour
  • 1/2 cup 2% milk, warm
  • 1/2-3/4 cup water, warm (depending on how much is needed to soak the flour)
  • 1 TBS unsalted butter, melted
  • 1 pinch Kosher salt

Garnish:

  • 1 large yellow onion, chopped
  • 3 slabs bacon, chopped (optional)
  • 1/2 cup Sour Cream
  • 2 TBS oil or ghee

Steps

  1. Prepare the filling
    1. Place potatoes in a pot, cover with water and cook until fork tender;
    2. In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown;
    3. Once potatoes are cooked, using a potato ricer or potato masher, mashed potatoes so they don’t have lumps;
    4. Add farmer cheese and mix together;
    5. Add onions, other cheeses, spices, salt, and pepper and mix well.
  2. Prepare the dough
    1. Pour the flour on a counter or other surface that will allow you to make the dough;
    2. Add a pinch of salt;
    3. Make a little hole in a middle and start adding milk and butter;
    4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes;
    5. Once done, cover it with the big bowl and let it rest for about 20-30 minutes;
    6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles;
  3. Fill the dough and fry
    1. Place 1 teaspoon of the filling in the middle of the circle;
    2. Wet one half of the circle and then seal it together;
    3. Boil large pot of water and season with salt;
    4. Once the water is boiling put about 8 pierogi at the time;
    5. Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;
    6. If you want to fry them, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown;
  4. Prepare the garnishes
    1. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don’t need fat for bacon as it is already fatty);
    2. Add onions and bacon on top with pierogi and serve with sour cream.
  5. Enjoy this dish! Serve with the garnishes

Storage

If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit. Make sure that they are not touching each other. Once cooled, place them on a baking sheet, again with distance from each other, place in a freezer and let them freeze. Once done, you can pack them in the plastic bag.

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