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Russian/Eastern European · Dinner

Pierogi Ruskie

VegMedium

Diet: Veg

Pierogi Ruskie is a Russian/Eastern European dish. Keep filling cool and away from the sealing edges.

Prep
60 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pierogi Ruskie. The photograph includes onion and other garnish on top; this recipe serves the dumplings with butter.
The photograph includes onion and other garnish on top; this recipe serves the dumplings with butter. Representative photograph of Pierogi Ruskie. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Filling

Boil

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 30 min

  1. Knead 400 g plain flour, 220 ml warm water, 25 ml neutral oil, ¾ tsp salt 8 minutes and rest 30 minutes.

Fill · About 8 min

  1. Fry onion in butter from 600 g cooked potatoes, mashed, 250 g farmer cheese, 150 g onion, chopped, 30 g butter, ½ tsp salt, ½ tsp pepper 8 minutes; cool and mix with potatoes, cheese and seasoning. Roll dough thin, cut 8 cm circles and seal around filling.

Cook · About 3 min

  1. Boil in 3000 ml water, 1 tsp salt in batches until floating, then 3 minutes more. Drain and toss with 40 g butter.

    Check: The dough is tender and the filling is hot throughout.

Tips

  • Keep filling cool and away from the sealing edges.
  • Judge Pierogi Ruskie by the texture and doneness signs in its steps. Your pan and heat affect how long Pierogi Ruskie takes to cook.

Substitutions

  • Use well-drained ricotta instead of farmer cheese.

Storage

  • Get perishable Pierogi Ruskie into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pierogi Ruskie within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pierogi Ruskie to 74°C / 165°F, stirring or turning it for even heating. When Pierogi Ruskie is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pierogi Ruskie includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pierogi Ruskie becomes softer in storage.

Make ahead

  • Make the filling for Pierogi Ruskie one day early. Cool it, then refrigerate the filling for Pierogi Ruskie. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pierogi Ruskie.

FAQ

What matters most when making Pierogi Ruskie?

Keep filling cool and away from the sealing edges.

What can I substitute in Pierogi Ruskie?

Use well-drained ricotta instead of farmer cheese.

Can I prepare Pierogi Ruskie ahead?

Make the filling for Pierogi Ruskie one day early. Cool it, then refrigerate the filling for Pierogi Ruskie. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pierogi Ruskie.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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