Pierogi Ruskie
Potato and cheese dumplings, boiled soft then fried in butter and onions until the edges blister. Making the dough from scratch takes an afternoon, so tonight we borrow gyoza wrappers and nobody has to know.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Boil the potato cubes in salted water for 9 minutes until completely tender, then drain very well and mash smooth.
While they cook, fry the onion in half the butter over medium heat for 7 minutes until soft and golden. Stir half of it into the mash with the cheese, salt and pepper.
Put a heaped teaspoon of filling on each wrapper, wet the rim with water, fold into a half-moon and press the edge firmly to seal with no trapped air.
Simmer the pierogi in batches in a wide pan of salted water for 3 minutes, until they float and the wrappers turn glossy. Lift out with a slotted spoon.
Fry the drained pierogi in the remaining butter with the rest of the onion for 2 minutes a side until patched with gold, then serve with soured cream.
Read all that and thought “absolutely not”?
Completely fair. Pierogi Ruskie is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.