Pierogi Ruskie | Potato-Cheese Pierogi

Pierogi Ruskie, also known as Pierogi Galicyjskie, Вареники, or Varenyky, originate from the historical region of Red Ruthenia. These soft, crescent-shaped dumplings are typically filled with a combination of potatoes and cheese, which can occasionally be modified with various seasonings or fried onions. Pierogi Ruskie are usually boiled and then shortly fried until they develop a crispy texture. Dumplings are often served with cracklings, fried onions, or bacon. They can be eaten as an appetizer or main dish. In Ukraine, these pierogis are called Varenyky, and they are so popular that there is even a monument celebrating varenyky in the city of Cherkasy. The sweet, fruit-filled version of varenyky is typically served with sugar and sour cream. "Pierogi Ruskie" actually comes from an area around the Carpathian Mountains, stretching across Ukraine, Slovakia, and Poland, and is not related to Russia. We operate SmokeBBQ Café and Polish Delicatessen at 4 Alden Ave in Enfield CT. Specializing in smoked Meats and Grinders made in-house – From our famous Pastrami, Kielbasa and Hams – to Brisket and Pulled Pork. We offer a full selection of hot or pre-packaged/frozen Polish specialties like Pierogi, Sauekraut, Golabki-Stuffed Cabbage, and Cabbage Soup.

Here is a recipe for Pierogi Ruskie


For the Potatoes:

  • 2 pounds russet potatoes, scrubbed
  • 1 tablespoon kosher salt

For the Filling:

  • 1 tablespoon unsalted butter
  • 2 tablespoons minced onion
  • 8 ounces of farmers cheese, or dry curd, or ricotta, at room temperature
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Dough:

  • 2 to 2 1/2 cups all-purpose flour
  • 1 large egg, at room temperature
  • 1 teaspoon kosher salt
  • 1 to 1 1/2 cups lukewarm water

For Serving:

  • 2 to 3 tablespoons unsalted butter
  • Caramelized onions, optional
  • Skwarki, or fried bacon, is optional.
  • Sour cream, optional

Let Us Do The Cooking For You!

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  1. Pre boil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt. Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
  2. While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
  3. Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer.
  4. Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
  5. Place 2 cups of flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time. Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
  6. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
  7. Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles. Spoon 1 1/2 teaspoons of the filling onto the middle of each circle. Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
  8. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
  9. Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogies at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
  10. With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
  11. Serve with caramelized onions, skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.

You can also pan-fry or air-fry the pierogi:

  1. Heat up a large skillet and add plenty of butter or a thin layer of oil.
  2. Once hot, add the pierogi without overcrowding the pan and fry until crispy.
  3. For fresh non-boiled pierogi, simply place them in the hot pan with butter or oil and fry until crispy, turning constantly.

To Air-Fry Pierogi:

  1. Preheat your air-fryer to 400 F for a few minutes.
  2. Grease the basket with olive oil.
  3. Place the pierogi and air-fry for 5 to 6 minutes. Check and shake the basket to turn them.
  4. Air-fry for another 6 minutes.

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