Pierogi Ruskie (“Ruthenian Pierogi”) are the most famous Polish dumpling, a simple, delicious comfort food filled with creamy mashed potato, farmer’s cheese (twaróg), and sautéed onion. They are boiled and then typically pan-fried and served with sour cream.

Prep Time	Cook Time	Serves
1 hour	20 minutes	6 (about 40-50 pierogi)

Part A: Ingredients

For the Dough

• 3 cups All-purpose Flour (plus extra for dusting)
• 1 tsp Salt
• 1 large Egg, 1 cup Warm Water

For the Ruskie Filling

• 2 cups Cooked Mashed Potatoes (cooled)
• 1 cup Farmer’s Cheese (Twaróg) or dry cottage cheese/ricotta
• 1 large Onion, finely diced
• 4 Tbsp Butter or Oil (for sautéing onion)
• Salt and Black Pepper to taste (must be well-seasoned)

Topping

• 4 Tbsp Butter, 1 large Onion, thinly sliced, Sour Cream.

Part B: Instructions

Step 1: Prepare the Ruskie Filling

1. In a skillet, melt the butter/oil. Add the diced onion and sauté for 10-15 minutes until it is deeply caramelized and sweet.
2. In a large bowl, combine the cooled mashed potatoes and the farmer’s cheese.
3. Add the caramelized onion and mix thoroughly. Season generously with salt and black pepper. The filling should be savory and well-seasoned. Refrigerate until ready to use.

Step 2: Prepare the Dough

1. In a large bowl, whisk together the flour and salt. Add the egg and warm water.
2. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
3. Wrap the dough and let it rest for 30 minutes.

Step 3: Fill and Crimp the Pierogi

1. Divide the dough into two pieces. Roll one piece out thinly (about $1/8$ inch thick) on a lightly floured surface. Keep the other piece covered.
2. Use a round cutter (about 3 inches in diameter) to cut out circles.
3. Place a small spoonful of the cold filling in the center of each circle.
4. Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, then crimp the edge with your fingers or a fork to ensure a secure seal.

Step 4: Cook and Finish

1. Bring a large pot of salted water to a gentle boil. Drop the pierogi into the boiling water in batches.
2. Cook for 3-5 minutes after they float to the surface. Remove with a slotted spoon.
3. To Serve Immediately: Melt butter in a skillet. Add the boiled pierogi and sliced onion. Sauté until the pierogi are lightly browned and the onions are crispy.
4. Serve hot with a dollop of sour cream.