Authentic Pierogi Ruskie (Polish Cheese and Potato Pierogi)

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese reduces fat while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar tanginess with less fat.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients and sweetness.

Add 4 cups (500 g) of all-purpose flour into a bowl.

Sift the flour through a fine mesh strainer to ensure it's soft and clump-free.

Boil 1/2 cup (120 ml) of water in the microwave for 1 minute 30 seconds.

Add 4 tablespoons of butter into the boiling water.

Mix the hot water and butter into the flour until incorporated.

Add 1/2 cup (120 ml) of room temperature milk and 1/2 teaspoon of salt.

Use a mixer with a paddle attachment to combine the wet and dry ingredients, then switch to a hook attachment to form a dough ball.

Knead the dough by hand a couple of times, being careful not to over-knead.

Cover the dough and let it rest for about 30 minutes.

Peel and cube about 500 g of Yukon Gold potatoes, rinsing them to remove dirt and excess starch.

Generously salt the water and boil the potatoes until fork tender.

While the potatoes are boiling, dice a medium onion (about 150 g).

In a pan, heat 4 tablespoons of clarified butter or ghee and caramelize the onions on low heat until soft.

Once the potatoes are tender, drain them and return them to the pot.

Mash the potatoes instead of using a grinder to avoid a rubbery texture.

Add the caramelized onions to the mashed potatoes, along with 1 teaspoon of salt and 1/2 teaspoon of ground pepper, mixing until well combined.

Grind the farmer's cheese (quark) using a food grinder or potato ricer.

Mix the cooled potato mixture with the ground cheese until well incorporated.

Cut the rested dough into 2 or 3 equal pieces and roll out one piece on a floured surface until thin.

Use a 3-inch (7.6 cm) glass or cookie cutter to cut circles from the rolled dough.

Place a spoonful of filling in the center of each circle, ensuring there are no holes.

Use a fork to seal the edges of the pierogi tightly.

Place the filled pierogi on a floured surface and keep them covered to prevent drying out.

Continue filling until all dough cutouts are filled with the cheese and potato mixture.

Freeze the filled pierogi for 30 to 45 minutes before transferring them to a Ziploc bag for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens