Entree: Poland – Lesser Poland / Krakow – Pierogi Ruskie (Dumplings filled with mashed potato, farmer's cheese, and sautéed onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 large egg, approx. 50 g
- 1/2 tsp (3 g) salt, plus more for boiling water
- 1/2 cup (120 ml) warm water
- 1 tbsp (15 g) unsalted butter, softened (for dough)
- 1 lb (450 g) potatoes, peeled and cut for boiling
- 8 oz (225 g) farmer's cheese (twaróg) or well-drained cottage cheese
- 1 medium onion, about 110 g, finely chopped
- 2 tbsp (30 ml) butter (for sautéing onions)
- 1 tsp (5 g) salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter (for pan-frying, optional)
- 1/2 cup (120 ml) sour cream for serving
- Chopped fresh chives or dill for garnish (optional)

Instructions

1. Step 1: Make the dough by combining flour and 1/2 tsp salt in a bowl, stirring in the egg, softened butter, and warm water until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth, wrap, and rest 20–30 minutes.
2. Step 2: Boil potatoes in salted water until tender, about 15–20 minutes; drain and mash until smooth. Set aside to cool slightly.
3. Step 3: While potatoes cook, sauté the chopped onion in 2 tbsp butter over medium heat until golden and caramelized, about 10–12 minutes. Cool slightly.
4. Step 4: Mix mashed potatoes, farmer's cheese, sautéed onion, 1 tsp salt, and 1/2 tsp pepper until well combined; adjust seasoning.
5. Step 5: Roll dough to about 1/8-inch (3 mm) thickness and cut 3-inch (7–8 cm) circles. Place about 1 tbsp (15–20 g) filling in the center of each circle, fold and pinch edges to seal firmly.
6. Step 6: Bring a large pot of salted water to a boil. Cook pierogi in batches; they are done when they float plus 1–2 minutes, about 3–4 minutes per batch. Remove with a slotted spoon.
7. Step 7: Serve immediately with a dollop of sour cream, or optionally pan-fry boiled pierogi in 2 tbsp butter over medium heat until edges are crisp and golden, about 2–3 minutes per side. Garnish with chives or dill if desired.