Pierogi Ruskie (Polish Dumplings with Potatoes and Cheese)

Description:

Pierogi Ruskie is a classic Polish dish filled with a creamy mixture of potatoes, onion, and tangy farmer’s cheese, wrapped in a tender dough. These dumplings are boiled and then often pan-fried in butter for a golden finish. Perfect for dinner, they are hearty, comforting, and pair beautifully with sour cream or caramelized onions.

Ingredients:

For the Dough:

• Flour: 2½ cups (plus extra for dusting)
• Egg: 1 large
• Sour cream: ¼ cup
• Water: ¾ cup (warm)
• Salt: ½ teaspoon

For the Filling:

• Potatoes: 2 cups (mashed, about 3 medium potatoes)
• Farmer’s cheese or ricotta: 1½ cups (crumbled)
• Onion: 1 medium (finely chopped)
• Butter: 2 tablespoons
• Salt and pepper: to taste

For Serving:

• Butter: 2-3 tablespoons (for frying)
• Sour cream: for topping
• Chopped chives or dill: optional garnish

Optional Ingredients:

• Bacon: ½ cup (cooked and crumbled, for a savory topping)
• Garlic: 1 clove (minced, for added flavor in the filling)
• Caramelized onions: for serving

Tips for Success:

1. Keep the dough soft: A soft, slightly sticky dough ensures tender pierogi. Add flour gradually to avoid over-drying.
2. Seal the edges well: Pinch the edges firmly to prevent the filling from leaking during cooking.
3. Boil before frying: Boiling pierogi ensures even cooking; pan-frying adds a golden, crispy finish.

Steps to Make It:

Prepare the Dough:

1. Mix the ingredients:
   • In a large bowl, combine the flour and salt. Add the egg and sour cream, then gradually mix in the warm water. Knead until a smooth, elastic dough forms (about 5-7 minutes). Cover with a damp cloth and let rest for 30 minutes.

Prepare the Filling:

2. Cook the potatoes:
   • Peel, cube, and boil the potatoes until fork-tender. Mash until smooth and let cool.
3. Sauté the onions:
   • In a skillet, melt butter over medium heat and sauté the chopped onion until golden.
4. Combine the filling:
   • Mix the mashed potatoes, crumbled cheese, sautéed onion, salt, and pepper. Taste and adjust seasoning.

Assemble the Pierogi:

5. Roll out the dough:
   • On a floured surface, roll the dough to about 1/8-inch thick. Use a round cutter (3-4 inches) to cut out circles.
6. Fill and seal:
   • Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges if desired.

Cook the Pierogi:

7. Boil:
   • Bring a large pot of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface (about 3-4 minutes). Remove with a slotted spoon and set aside.
8. Fry (optional):
   • Heat butter in a skillet over medium heat. Add the boiled pierogi and cook until golden brown on both sides.

Serve:

• Arrange the pierogi on plates and top with sour cream, chopped chives or dill, and caramelized onions. Serve warm with a side of sautéed vegetables or a light salad.

Recommendations:

• Make ahead: Prepare and freeze uncooked pierogi for up to 3 months. Cook directly from frozen when ready to serve.
• Pairing: Serve with a bowl of borscht or a light cucumber salad for a complete Polish-inspired meal.
• Storage: Store cooked pierogi in an airtight container in the fridge for up to 3 days. Reheat by frying or steaming.

Nutrition (Per Serving, Approx. 6 Pierogi):

• Calories: ~320
• Protein: 10g
• Fat: 12g
• Carbohydrates: 40g
• Fiber: 2g
• Sodium: 400mg

This Pierogi Ruskie is a classic comfort food that will delight your taste buds and make dinner extra special. Enjoy the heartwarming flavors of Poland at your table!