Pierogi Ruskie

Name: Pierogi Ruskie
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 300g plain flour; 2 eggs; 100ml warm water; 500g potatoes, boiled and mashed; 200g cheddar or farmer's cheese; 2 onions, thinly sliced; 4 tbsp butter; salt and pepper to taste; sour cream to serve

Poland's most beloved potato and cheddar-stuffed dumplings, boiled then pan-fried in butter with caramelised onions.

Total time

80 min

Prep

60 min

Cook

20 min

Difficulty

medium

Cuisine

Polish

Vegetarian

Ingredients

300gplain flour

2eggs

100mlwarm water

500gpotatoes, boiled and mashed

200gcheddar or farmer's cheese

2onions, thinly sliced

4 tbspbutter

salt and pepperto taste

sour creamto serve

Instructions

Make dough: combine flour, eggs and water, knead until smooth. Rest 30 minutes covered.

Mix mashed potatoes with cheese and half the fried onions. Season.

Roll dough thin. Cut into 8cm rounds. Fill, fold and crimp into half-moons.

Boil in salted water 4 minutes until they float. Drain.

Pan-fry in butter until golden on both sides. Top with remaining caramelised onions and sour cream.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

529

Protein

14.1g

Fat

14.8g

Carbs

83.8g

Fiber

5.7g

Sodium

48mg

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