---
title: Pierogi Ruskie (Potato and Cheese Dumplings)
servings: 4
prep time: 60 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/pierogi-ruskie
---

Gather @all-purpose flour{450%g}, @potato{500%g} and @black pepper{}.

Work the flour, @egg{1}, warm @water{200%ml} and a pinch of @salt{1%tsp} into a supple dough, knead briefly, then cover and rest for 30 minutes. ~{30%minutes}

Boil the potatoes until tender, about 15 minutes, then mash and cool slightly. ~{15%minutes}

Fry one diced @onion{2} in half the @butter{60%g} until golden, then mix into the mash with the @farmer's cheese{250%g}, salt and plenty of pepper.

Roll the dough to 2 mm, cut 8 cm rounds, place a spoonful of filling on each and pinch into tight half-moons.

Cook in batches in well-salted boiling water; once they float, give them 2 more minutes and lift out. ~{2%minutes}

Fry the second onion in the remaining butter and spoon it over the pierogi with a dollop of @sour cream{200%ml}.