Pierogi Ruskie
What makes someone a foody (yes “y”)? Here’s my explanation…
– likes trying new dishes
– enjoys shopping for food especially in specialty stores
– tries all different ingredients, spices and herbs
– eats mostly homemade meals
– creates new recipes
– pairs food with wine
– watches cooking shows
– reads food magazines
– talks about food/recipes with friends
– grows a garden
– goes to different restaurants often
– loves Club Foody… what? That’s definitely a great destination for delicious recipes!
I’ve always been a foody as far as I can remember! As a child, when my parents were making a new recipe, I couldn’t wait to taste it. Later on as a young adult, I preferred going out to a restaurant trying new dishes than party with my friends in a discothèque.
When I was living in Toronto, my late friend Brigitte who was a foody like me, and I went to a pub and tried something we never had. We both fell in love with them. A couple weeks later, I invited her over and served exactly the same dish we had at the pub… Pierogi Ruskie!
This dish is comfort food at its best! These potato cheese dumplings are so tasty and an amazing recipe to have on hand! It may be a simple dish but it’s so satisfying… certainly worth the time it takes to make them. Served with sour cream, caramelized onions and crispy bacon bits, this is a lovely meal to enjoy anytime.
There are a few steps but if you time yourself correctly, everything can be done within 1 ½ to 2 hours. The dough has to be made first so it has time to relax for an hour or two. While resting, the potatoes are boiled (15 to 20 minutes) and the bacon is rendered (10 to 15 minutes). From there, the onions are cooked slowly in a mix of bacon fat and butter until caramelized – this step takes about 35 to 40 minutes. When everything is done, this is when we roll out the dough, make circles, fill them up and form some sort of half-moon. When ready to eat, simply boil the Pierogi Ruskie for 3 to 4 minutes, transfer them to a skillet with sizzling butter and fry them for 4 minutes per side or until done to your liking.
I like making my dough with sour cream which gives it a nice taste. After the resting time is done, I roll it out to 1/8 thick because the thinner the dough the more tender the dumplings will be. In my potato filling, I add extra flavors to it which are sour cream, garlic powder and hot paprika but mild can be substituted. The preferred cheese is the Farmer’s one and if you want to go all “polish” with this recipe, try to get your hands on Twaróg which is quark, a soft white cheese usually unsalted. The best substitutes for it are Paneer, fromage Blanc, drained Ricotta, or cream cheese.
When it comes to caramelizing the onions, I start by rendering bacon pieces in a skillet on medium-low heat. When cooking bacon, it has to be added to a cold pan and then turn the burner on. This will allow the fat to slowly render which will help the meat crisp up. After 10 minutes or so, the bacon pieces are removed using a slotted spoon and set aside – this is one of the topping ingredients for serving. To the bacon fat left in the skillet, I add butter and when it starts sizzling, this is when I add the chopped onions. After 35 to 40 minutes, the onions should be very soft but not mushy, perfect to add some to the filling and the rest when it’s time to serve. If you’re not using all the filling, place it in the fridge until needed. Before using it, let it get to room temperature otherwise it will be crumbly making it difficult to form the dumplings.
This recipe makes 3 ½ dozen and if not using them all, there are two ways to freeze them. Wrapping tightly in cling film, the dough can be frozen without being rolled out. The second option is after they’re filled and shaped, place the half-moon dumplings in a single layer on a baking sheet and transfer them to the freezer. Once frozen, place the pierogi in a re-sealable freezer bag and return them to the freezer until needed. They can be stored for up to 3 months. To thaw them, simply place them in a single layer on a baking sheet lined with a silicone mat or wax paper and transfer them to the fridge for a few hours. Some people like to blanch them first before freezing them but I find that unnecessary.
There are so many different filling recipes to choose from but Pierogi Ruskie is the most popular one with its traditional filling of potato, cheese and onion. These delicious dumplings are perfect to serve as a meal or as a side dish…
Bon Appétit!
Here are more delicious comfort food recipes for you to try…
– Gnudi aka Malfatti
– Hamburger Helper Copycat
– German Spätzle
– Tuna Casserole
– Spicy Pork Gyoza
– Spanakopita
– Lamb Keema
and for even more International recipes, click on this link… Recipe Category • International
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pierogi Ruskie
Hover to scale
Ingredients
DOUGH
- 1/2 cup light sour cream
- 1/2 cup lukewarm milk (around 105 to 110ºF)
- 1 large free-run egg, beaten
- 1 tbsp. vegetable oil tips & tricks
- 1 tsp. ground Himalayan sea salt
- 3 cups unbleached all-purpose flour, plus more for work surface
FILLING
- 1 tbsp. coarse sea salt
- 1 1/2 lbs. russet potatoes, peeled and cut into pieces
- 2 tbsp. butter
- 1 tbsp. light sour cream
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. garlic powder
- 1/4 tsp. hot paprika (substitute mild paprika)
- 4 ounces Farmer's cheese (substitute Paneer, Ricotta salata or fromage Blanc)
CARAMELIZED ONIONS
BOILING & FRYING
- 1/2 tbsp. coarse sea salt (boiling water)
- 1 tbsp. butter, or as needed (frying)
TOPPINGS
- light sour cream, as needed
- caramelized onions
- cooked bacon
- 2 tbsp. chives, finely chopped tips & tricks
Directions
DOUGH
- In the bowl of a stand mixer, add light sour cream, lukewarm milk, egg, vegetable oil and ground sea salt. Using the dough hook attachment, process on medium-high speed until the ingredients are well blended. Add the flour and process on low speed until somewhat mixed.
- Increase to speed 4 and continue until the dough gets together and clings to the hook, scraping the bowl with a spatula. If the dough is still sticky, add more flour, ½ tablespoon at a time. Knead the dough for 5 minutes on speed 5 until smooth
- Form a ball by pulling the dough under and wrap it in cling film. Let it sit at room temperature for 1 to 2 hours or if not making pierogi the same day, transfer it to the fridge.
- When it's time to roll, cut the dough in half and form two balls by pulling under. Wrap one with the same cling film while working with the other – the unused dough can be frozen for later use.
- Flour the work surface generously and roll the dough thin, down to 1/8th of an inch thick. Using a 3 ½-inch cookie cutter, form circles – reuse the trimmings to make more pierogi.
- Scoop up 1 ½ tablespoons of filling and place it in the center of each circle. Stretch the dough by starting right in the center and pinch it together. When the dough is sealed, continue by stretching, pressing and pinching going around until a half moon is formed – make sure the dough is well sealed and there are no air pockets. Crimp the edges and set aside while working with the others… At this stage, they can be frozen for later use.
FILLING
- In a large pot, add coarse sea salt, potatoes and fill up with cold water, about a couple inches above the spuds. Bring the water to a boil and cook the potatoes until tender, about 15 to 20 minutes.
- Drain well and mash them before adding butter; mash again. Add sour cream, ground sea salt, freshly ground black pepper, garlic salt and hot paprika. Blend well before adding the cheese; stir and set aside until the caramelized onions are done.
- Add half of the caramelized onions and keep 1 cup on the side for topping when serving. Stir well with the mashed potatoes and set aside to cool off while rolling out the dough.
CARAMELIZED ONIONS
- In a cold skillet, add bacon, spread it out evenly and then set the heat to medium-low. Render it slowly until browned and slightly crispy, about 10 minutes. Using a slotted spoon, scoop it up into a bowl and set aside.
- To the bacon fat in the skillet, add butter and when it’s melted and starts sizzling, add the onions. Stir until all the pieces are well coated with the fat and let them cook for 15 minutes, stirring often.
- Season with salt and pepper; stir well. Cover and cook for 20 to 25 minutes, stirring often.
BOILING & FRYING
- Once they’re shaped, without crowding, drop the pierogi in a pot of salted boiling water and boil them for 3 to 4 minutes. Carefully stir to prevent them from sticking.
- A few minutes later, scoop them up using a spider strainer and transfer them to a large skillet over medium heat. Fry the pierogi in a single layer in 1 tablespoon of butter until golden brown, about 3 to 4 minutes per side or until done to your liking.
- Transfer them to warm serving plates, spoon a generous dollop of sour cream in the center, sprinkle on the reserved caramelized onions as well as the cooked bacon and garnish with some fresh chopped chives.
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Hi Francine!! Just watched your video of making these perogies and honestly my mouth started watering! Lol! Wish I was there to enjoy them! Excellent job on these!!!❤️
Lol! Thank you Michelle☺ I had a batch in the freezer and we had some a couple nights ago… they were sooooo good!