Pierogi ruskie

The pierogi is a popular dumpling known across Eastern Europe, likely brought from Asia. The exact origins are unknown but one theory is that St Hyacinth of Poland brought them from Asia across the Kievan Rus (a former Eastern European state).

• serves

  6-8

• prep

  45 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1 kg russet potatoes, scrubbed

Dough

• 2 cups all-purpose flour
• 2 large eggs, room temperature
• Pinch salt
• 1½ cups lukewarm water

Filling

• 1 tbsp unsalted butter
• 225 g ricotta, at room temperature 
• Salt, to taste

To serve

• 2-3 tbsp unsalted butter
• Caramelised onions (optional)
• Skwarki, or fried bacon (optional)
• Sour cream (optional)

Instructions

1. Steam potatoes in their skins until tender. Allow to cool before peeling, and set aside.
2. Whisk the eggs in the water. Add a pinch of salt to the flour in a large bowl, and slowly add the water and egg mixture to the flour. Use your hand to knead the dough to bring it together. Knead on a clean work bench into a smooth ball. Place in your bowl, cover and set aside for 20 minutes.
3. Meanwhile, press your potatoes through a ricer in a large bowl. Add the butter, ricotta and a pinch of salt. Use your hands to mash the potato, combining all of the ingredients. Taste and adjust the seasoning.
4. Half the dough and roll out on a floured surface to ⅛ inch thick. Use a 4 inch cutter to cut out disks, reroll the dough and continue to cut out until all of the dough is used. Add 1 tablespoon of filling to the centre of each disk, fold over and press the edges together to seal.
5. Boil the pierogi in batches for 4-6 minutes (once the pierogi float continue to boil for 3-4 minutes). While the pierogi are cooking, warm the butter, caramelised onions and bacon in a frying pan. Pour the butter sauce over the pierogi to serve.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.