AuthorChrisCategoryPierogi, Polish cuisineDifficultyIntermediateWhen I think of Poland, I think pierogi and my favorite pierogi are Potato and Cheese Pierogi called Pierogi Ruskie. Pierogi Ruskie are an interesting case. These Potato and Cheese Pierogi are definitely the default pierogi in Poland. Pierogi Ruskie are commonplace in restaurants, school cafeterias, everyday dinners, and also for many people on the Christmas table.
I still remember the first time I made Potato and Cheese Pierogi. My Lizzie was about 3 and her sister Rosie was just a baby. I had my hands full with taking care of them and working. Making pierogi of any kind was low on my list of priorities. But that Lizzie, she insisted. "Call Babcia," she said. So call Babcia I did. Babcia suggested I not make pierogi and just visit her over the weekend, but no, I had to learn to make those pierogi once and for all.
And you know what? I did. That first batch wasn't the most beautiful, but they were definitely tasty although Lizzie concentrated on the edges. It turned out that what she really wanted was just cooked dough. I wish she had told me that before I spent a couple of hours making pierogi.
It won't take you as long as it took me unless you too have to take numerous breaks to take care of small children. Otherwise, just follow the tips and tricks I learned from Babcia and your pierogi success is guaranteed.
Peel and boil the potatoes. Mash lightly with a potato masher or press through a potato ricer. There's no need to use a mixer. The potatoes don't need to be perfectly smooth. Set the potatoes aside to cool.
Chop and fry up the onions in butter or oil. Add half of the fried onions to the potatoes and reserve the other half to top the pierogi. If you don't like onions, feel free to leave them out or add fried bacon instead.
Add the Farmer's Cheese. I use either a 2:1 ratio of potatoes to cheese as in this recipe, but a 1:1 ratio of potatoes to cheese is also good. It's totally up to you. If you cannot find Farmer's Cheese, you can make it yourself or substitute the curds only from cottage cheese.
Season the filling with salt and pepper, in my opinion there can never be too much. Give your filling a taste and add more if needed. You can place your filling in the fridge while you make the dough. Sometimes I make the filling the day before because cold filling is easier to work with.
Prepare your area and assemble your team. You will need a large, clean surface for preparing and rolling out your dough and an area to place your pierogi before boiling and also after boiling. Have some clean tea towels on hand to cover your pierogi before boiling so they don't dry out.
Choose your weapon 😉 You can make your dough by hand, in a bowl or on the counter top, or even whizz it up in a food processor. You choose the method that works best for you. I switched over to the food processor method just because it is faster for me.
Aerate the flour. Sift the flour or whisk it in a bowl or zap it in a food processor for about 20 seconds.
Boil water like you are making a cup of tea. Pour out a cup of hot water and add a tablespoon of butter or oil. I use a spouted sauce pitcher or a Pyrex heat safe pitcher to make it easier to pour out into the dough.
Slowly add the hot water to the flour and mix, with a wooden spoon if the water is too hot and then with your hands. In the food processor, you can add hot water, little by little while you mix.
Keep adding hot water until soft, pliable dough forms. If the dough is too sticky, add a bit more flour. If the dough is too dry, add a bit more water. In the food processor, it will pull away from the sides and form a ball.
Place your dough on a floured surface, flour your rolling pin and go! Roll out the pierogi dough to a thickness you are comfortable working with. Expert pierogi makers often roll their dough quite thin, but my family is a doughy family so I can roll it a little thicker.
Cut your dough into circles, fill with the potato and cheese filling using a spoon or by pre-rolling balls, fold over, and pinch closed. If you don't wait too long, your dough should still be soft and then no extra water is needed to seal the pierogi with just a few pinches. Place your pierogi on a floured surface and cover with a tea towel until time to boil. I use simple trays to hold my pierogi until we are ready to boil. When you run out of dough, whip up another fresh batch.
Gently place a small batch of pierogi into gently boiling or simmering water. Don't forget to salt the water. Keep an eye on your pierogi and boil them from 3-5 minutes from the moment they start to float. Use a slotted spoon to remove them from the water and place on a plate or tray to cool. Oil or butter the plate prior and be sure to put some butter on your pierogi. Be careful not to overlap them when they are hot as they will stick together.
Serve your pierogi topped with fried onions and a dollop of sour cream. Cooked pierogi are also delicious fried.
Smacznego to you!
Polish Farmer’s Cheese (Twaróg or Biały Ser)
Ingredients
Directions
Peel and boil the potatoes. Mash lightly with a potato masher or press through a potato ricer. There's no need to use a mixer. The potatoes don't need to be perfectly smooth. Set the potatoes aside to cool.
Chop and fry up the onions in butter or oil. Add half of the fried onions to the potatoes and reserve the other half to top the pierogi. If you don't like onions, feel free to leave them out or add fried bacon instead.
Add the Farmer's Cheese. I use either a 2:1 ratio of potatoes to cheese as in this recipe, but a 1:1 ratio of potatoes to cheese is also good. It's totally up to you. If you cannot find Farmer's Cheese, you can make it yourself or substitute the curds only from cottage cheese.
Season the filling with salt and pepper, in my opinion there can never be too much. Give your filling a taste and add more if needed. You can place your filling in the fridge while you make the dough. Sometimes I make the filling the day before because cold filling is easier to work with.
Prepare your area and assemble your team. You will need a large, clean surface for preparing and rolling out your dough and an area to place your pierogi before boiling and also after boiling. Have some clean tea towels on hand to cover your pierogi before boiling so they don't dry out.
Choose your weapon 😉 You can make your dough by hand, in a bowl or on the counter top, or even whizz it up in a food processor. You choose the method that works best for you. I switched over to the food processor method just because it is faster for me.
Aerate the flour. Sift the flour or whisk it in a bowl or zap it in a food processor for about 20 seconds.
Boil water like you are making a cup of tea. Pour out a cup of hot water and add a tablespoon of butter or oil. I use a spouted sauce pitcher or a Pyrex heat safe pitcher to make it easier to pour out into the dough.
Slowly add the hot water to the flour and mix, with a wooden spoon if the water is too hot and then with your hands. In the food processor, you can add hot water, little by little while you mix.
Keep adding hot water until soft, pliable dough forms. If the dough is too sticky, add a bit more flour. If the dough is too dry, add a bit more water. In the food processor, it will pull away from the sides and form a ball.
Place your dough on a floured surface, flour your rolling pin and go! Roll out the pierogi dough to a thickness you are comfortable working with. Expert pierogi makers often roll their dough quite thin, but my family is a doughy family so I can roll it a little thicker.
Cut your dough into circles, fill with the potato and cheese filling using a spoon or by pre-rolling balls, fold over, and pinch closed. If you don't wait too long, your dough should still be soft and then no extra water is needed to seal the pierogi with just a few pinches. Place your pierogi on a floured surface and cover with a tea towel until time to boil. I use simple trays to hold my pierogi until we are ready to boil. When you run out of dough, whip up another fresh batch.
Gently place a small batch of pierogi into gently boiling or simmering water. Don't forget to salt the water. Keep an eye on your pierogi and boil them from 3-5 minutes from the moment they start to float. Use a slotted spoon to remove them from the water and place on a plate or tray to cool. Oil or butter the plate prior and be sure to put some butter on your pierogi. Be careful not to overlap them when they are hot as they will stick together.
Serve your pierogi topped with fried onions and a dollop of sour cream. Cooked pierogi are also delicious fried.
Smacznego to you!
7 Comments
raju
September 11, 2021 at 5:39 amThanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Chris
September 13, 2021 at 3:01 pmI’m so glad you liked it! Enjoy!
marcy
December 13, 2021 at 4:47 amThank you so much. I am going to make these. Merry Christmas !!!
Chris
December 13, 2021 at 6:58 amGood luck!!!!
Linda
December 29, 2021 at 10:52 pmI will be making these because I see there is no egg in the dough. My grandson has an allergy to egg and my recipe calls for an egg in it.
Chris
December 31, 2021 at 9:16 amI hope the dough works out for you! Enjoy!
Janina Whitfield
March 11, 2024 at 9:52 amLove these my mom made them so lovely memories