Russian-Style Pierogi with Onion and Sour Cream Recipe
Russian-style pierogi are one of the most homely dishes in Poland. Delicate dough filled with a potato and curd cheese mixture, served with fried onion and a spoonful of sour cream, reminds many people of summer holidays at grandma’s. They’re a bit like the Polish version of Italian ravioli – simple ingredients, but lots of flavor and comforting richness.
Russian-style pierogi are a true comfort classic of Polish home cooking – soft dough, creamy potato and cheese filling, and sweet, golden onion on top. They’re inexpensive, filling and perfect for making together with family, then freezing for later.
Chef's tips
Make sure the potatoes are well drained and slightly cooled before mixing with the cheese, so the filling doesn’t become watery. Don’t skimp on pepper – a clearly peppery filling is what makes these pierogi so flavorful. When sealing the edges, pinch firmly and, if needed, lightly dust your fingers with flour so the dough doesn’t slip.
How to serve
Serve the pierogi straight from the pot or lightly pan-fried, with plenty of fried onion and a generous spoonful of sour cream. For a full meal, add a simple salad or a bowl of clear beet soup on the side.
Ingredients
- flour type 450–500 - 500 g
- warm water not boiling, just clearly warm - 250 ml
- egg - 1 piece
- oil for the dough - 1 tablespoon
- salt for the dough, plus for the filling and cooking water - 1 teaspoon
- potatoes starchy, e.g. for mash - 700 g
- semi-fat curd cheese can be from a block or a tub, but rather thick - 400 g
- onion medium - 2 piece
- butter for frying the onion - 40 g
- pepper or more to taste - 0.5 teaspoons
- 18% sour cream for serving - 200 g
Preparation
- Peel the potatoes, cut into pieces, cover with cold water, lightly salt and cook for 15–20 minutes until very soft. Drain and set aside for a few minutes to steam dry.
- In the meantime, peel the onions. Finely chop one onion for the filling, and slice or dice the other for serving.
- Heat half of the butter in a frying pan over medium heat. Add the chopped onion for the filling and fry for 5–7 minutes, stirring often, until soft and lightly golden. Set aside to cool.
- Mash the cooked potatoes thoroughly with a masher or press them through a ricer so there are no lumps. Add the curd cheese and the fried onion. Mix by hand or with a spoon until you get a uniform mixture.
- Season the filling with salt and a generous amount of pepper. Taste – the filling should be distinctly salty and peppery, as the flavor will mellow once wrapped in the dough.
- Put the flour and salt into a large bowl, add the egg, pour in the oil and warm water. Knead a smooth, soft dough by hand for about 5–7 minutes, until elastic and not sticky. If it’s too dry, add 1–2 tablespoons of water; if too wet, add a little flour.
- Cover the dough with a bowl or cloth and let it rest for 10–15 minutes – it will be easier to roll out.
- Divide the dough into 2–3 portions. Roll each portion out on a lightly floured surface into a sheet about 2 mm thick.
- Cut out circles with a glass or cutter. Place about 1 teaspoon of filling on each circle. Fold in half and seal the edges firmly with your fingers so the filling doesn’t leak out during cooking.
- Bring a large pot of water with 1 teaspoon of salt to the boil. Add the pierogi in batches, gently stirring with a wooden spoon so they don’t stick to the bottom.
- Cook the pierogi for 2–3 minutes after they float to the surface. Remove with a slotted spoon onto a plate or serving dish.
- Heat the remaining butter in a frying pan. Add the onion sliced or diced for serving and fry for 8–10 minutes over medium heat until golden and slightly crispy.
- Serve the hot pierogi topped with the fried onion and a dollop of sour cream on top.
Storage
Ugotowane pierogi przechowuj w lodówce w zamkniętym pojemniku, skropione odrobiną oleju, aby się nie sklejały. Do odgrzania podsmaż na maśle lub podgrzej na parze. Surowe, zlepione pierogi możesz zamrozić na tacce, a potem przesypać do woreczka i gotować bez rozmrażania, wydłużając czas o 1–2 minuty.
