Pierogi Ruskie
Pierogi Ruskie is what an old fashioned comfort food should be! These potato cheese dumplings are tasty and an amazing recipe to have on hand!
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
- 6 large strips bacon, cut into small pieces
- 2 tbsp. butter
- 4 cups white onions, finely chopped
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
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.