Everyday Kitchen

Russian/Eastern European · Dinner

Pierogi Ruskie

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Pierogi Ruskie is a Russian/Eastern European dish. Keep filling cool and away from the sealing edges.

Prep
60 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pierogi Ruskie. The photograph includes onion and other garnish on top; this draft serves the dumplings with butter.
The photograph includes onion and other garnish on top; this draft serves the dumplings with butter. Representative photograph of Pierogi Ruskie. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Filling

Boil

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 30 min

  1. Knead 400 g plain flour, 220 ml warm water, 25 ml neutral oil, ¾ tsp salt 8 minutes and rest 30 minutes.

Fill · About 8 min

  1. Fry onion in butter from 600 g cooked potatoes, mashed, 250 g farmer cheese, 150 g onion, chopped, 30 g butter, ½ tsp salt, ½ tsp pepper 8 minutes; cool and mix with potatoes, cheese and seasoning. Roll dough thin, cut 8 cm circles and seal around filling.

Cook · About 3 min

  1. Boil in 3000 ml water, 1 tsp salt in batches until floating, then 3 minutes more. Drain and toss with 40 g butter.

    Check: The dough is tender and the filling is hot throughout.

Tips

  • Keep filling cool and away from the sealing edges.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use well-drained ricotta instead of farmer cheese.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pierogi Ruskie.

FAQ

What matters most when making Pierogi Ruskie?

Keep filling cool and away from the sealing edges.

What can I substitute in Pierogi Ruskie?

Use well-drained ricotta instead of farmer cheese.

Can I prepare Pierogi Ruskie ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pierogi Ruskie.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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