Dinner · 90 min · polish

Pierogi Ruskie

This is the kind of Polish dinner you’ll make on repeat — all-purpose flour and eggs, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 cups All-purpose flour
• 2 Eggs
• 1 cup Water
• 2 lb Potatoes
• 1 lb Cottage cheese
• 1 Onion
• 4 tbsp Butter
• 1/2 cup Sour cream

Steps

1. Knead the flour, eggs, water, and salt into a smooth, elastic dough; rest 30 minutes so it rolls thin without tearing.
2. Boil the potatoes until very tender and mash completely smooth; cool slightly.
3. Fold in the cheese, season boldly with salt and white pepper — the filling should taste slightly overseasoned.
4. Roll the dough thin, cut rounds, and fill each with a generous spoonful; seal firmly, pressing out all air.
5. Boil in salted water until they float plus 2 minutes; lift out gently with a slotted spoon.
6. Toss with butter and caramelized onion; serve with sour cream and black pepper.

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