Potato-Cheese Pierogi (Pierogi Ruskie)

Potato-Cheese Pierogi (Pierogi Ruskie)
Photo by Scott Phillips


  • 2 cups warm water
  • Freshly ground black pepper
  • 1-½ lb. russet potatoes, peeled and cut into 1-inch pieces
  • 4 oz. (½ cup) unsalted butter, softened
  • Kosher salt
  • 2 lb. (7 cups) unbleached all-purpose flour; more as needed
  • 3 Tbs. unsalted butter or olive oil
  • + 5 more ingredients
    • 3 medium white or yellow onions, finely chopped (about 3-¾ cups)
    • 4 oz. (½ cup) salted butter
    • 10 oz. farmer cheese, crumbled (about 2 cups)
    • 1 cup sour cream
    • Kosher salt

Put the potatoes in a 4-quart saucepan with enough cold salted water to cover; bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain, return the potatoes to the pan, and dry them over me...

View full recipe at Fine Cooking


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