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Polish Pierogi Ruskie (Handcrafted Dumplings with Potato, Curd Cheese & Caramelized Onions)
Poland's most beloved dish: tender handmade dough parcels packed with a creamy filling of mashed potatoes, tangy curd cheese (twaróg), and slow-caramelized onions tossed in golden butter.
Prep
45 min
Cook
15 min
Total
60 min
Ingredients
4servings
- All-purpose flour350 g
- Warm water180 ml
- Butter for dough and frying60 g
- Boiled potatoes, finely mashed and cooled400 g
- Farmers cheese or curd cheese (twaróg)250 g
- Yellow onion, finely minced2 piece
- Freshly ground black pepper1 tsp
- Salt1.5 tsp
Preparation Steps
1
Slowly caramelize onions in 30 g butter over low heat for 12-15 minutes until sweet and golden. Let cool.
15 min timer
2
Mash together potatoes, curd cheese, half the caramelized onions, generous black pepper, and 1 tsp salt into a smooth filling.
5 min timer
3
Knead flour, warm water, 20 g melted butter, and a pinch of salt for 6-8 minutes until elastic. Rest covered for 20 minutes.
20 min timer
4
Roll dough thin (2 mm), cut circles with a glass, place a spoonful of filling, and pinch edges tightly to seal.
15 min timer
5
Boil pierogi in salted water for 3-4 minutes after they float to the top. Toss with remaining caramelized onions, melted butter, and serve with sour cream.
5 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
