Russian-Style Pierogi (Pierogi Ruskie)

1. Preparing the Filling

Boil the potatoes in salted water until soft. Drain them and let the steam evaporate completely—a dry filling is the key to success! While still hot, mash the potatoes into a smooth purée using a potato masher or a potato ricer. Set aside to cool completely.

Finely dice the onion and sauté in butter or oil until golden brown.

Add the mashed curd cheese and the sautéed onions (along with the fat from the pan) to the cooled potatoes.

Mix everything until well combined (you can use a potato ricer or a fork). Season generously with salt and pepper. Tip: Taste the filling—it should be slightly piquant and have a bold, distinct flavor.  2. Preparing the dough

Sift the flour onto a pastry board or into a large bowl, then add the salt and the oil (or butter).

Gradually pour in hot water, stirring with a spoon at first (to avoid burning yourself).

Once the ingredients have begun to come together, start kneading the dough by hand. Knead for about 5–10 minutes until it becomes perfectly smooth, soft, and elastic.

Form the dough into a ball, wrap it in plastic wrap (or cover it with a bowl), and set it aside for 20–30 minutes to “rest.” This will make it easier to roll out and prevent it from shrinking.

3. Shaping the dumplings (pierogi)

Divide the dough into 2–3 portions. Place one portion on a lightly floured pastry board, and keep the rest covered so it doesn’t dry out.

Roll the dough out into a thin sheet (about 2 mm thick).

Use a glass to cut out circles. Place a generous teaspoon of filling in the center of each circle.

Fold each circle in half and seal the edges firmly, creating either a decorative crimped edge or a simple, flat seal. Make sure the edges of the dough do not get smeared with the filling, as this could cause the dumplings to open up during cooking.

4. Cooking

Bring a large pot of water to a boil, adding salt and a teaspoon of oil (this helps prevent the dumplings from sticking together).

Add the dumplings to the boiling water in batches. Once added, gently stir them from the bottom using a wooden spoon to ensure they do not stick to the pot.  Once the pierogi rise to the surface of the water, continue cooking them over low heat for about another 2 minutes.

Remove them from the water using a slotted spoon and place them onto a plate.

🍽️ How to serve?

Traditional *pierogi ruskie* (dumplings with a potato and cheese filling) taste best topped with golden-brown onions sautéed in butter, crispy bacon bits, or served with a dollop of thick sour cream. The next day, they are absolutely delicious pan-fried until crispy!