Potato-Cheese Pierogi (Pierogi Ruskie)

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network