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The Hirshon Polish Ruthenian Pierogi – Pierogi Ruskie

  • Total Time: 0 hours


Units Scale
  • DOUGH:
  • 2 1/2 cups (13 3/4 ounces) bread flour
  • 1 teaspoon baking powder
  • Salt
  • 1 cup sour cream
  • 1/8 cup onion juice (optional – used in Lithuania but TFD enjoys it)
  • 1 large egg plus 1 large yolk
  • ***
  • Potato-Cheese Filling:
  • 2 pounds scrubbed russet potatoes, boiled in their jackets
  • 2 tablespoons finely minced onion sauteéd in 1 tablespoon butter
  • 8 ounces room-temperature dry curd or farmer’s cheese or ricotta
  • Salt to taste
  • Pepper to taste (optional)
  • ***
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • 1/2 teaspoon salt
  • Chopped celery leaves
  • Chopped parsley leaves
  • Minced cooked pork crackling or cooked bacon (optional but recommended)
  • Sour cream (optional but recommended)


  1. FOR THE FILLING: Peel potatoes and fork blend or rice them (do not mash), and mix with sauteéd onion and farmer’s cheese. For best results, some small pieces of whole potato should remain. Season to taste and set aside.
  2. FOR THE DOUGH: Whisk flour, baking powder, and ½ teaspoon salt together in clean bowl of stand mixer. Add sour cream, onion juice and egg and yolk. Fit mixer with dough hook and knead on medium-high speed for 8 minutes (dough will be smooth and elastic). Transfer dough to floured bowl, cover with plastic, and refrigerate until ready to assemble.
  3. Line rimmed baking sheet with parchment paper and dust with flour. Roll dough on lightly floured counter into 18-inch circle, about ⅛ inch thick. When rolling the dough, be sure not to dust the top surface with too much flour, as that will prevent the edges from forming a tight seal when pinched.
  4. Using 3-inch biscuit cutter, cut 20 to 24 circles from dough. Place 1 tablespoon chilled filling in center of each dough round. Fold dough over filling to create half-moon shape and pinch edges firmly to seal. Transfer to prepared sheet.
  5. Gather dough scraps and reroll to ⅛-inch thickness. Cut 6 to 10 more circles from dough and repeat with remaining filling. (It may be necessary to reroll dough once more to yield 30 pierogi.) Cover pierogi with plastic and refrigerate until ready to cook, up to 3 hours.
  6. FOR THE TOPPING: Melt butter in 12-inch skillet over medium-low heat. Add onion and salt and cook until onion is caramelized, 15 to 20 minutes. Remove skillet from heat and set aside.
  7. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and half of pierogi to boiling water and cook until tender, about 5 minutes. Using spider or slotted spoon, remove pierogi from water and transfer to skillet with caramelized onion.
  8. Return water to boil, cook remaining pierogi, and transfer to skillet with first batch.
  9. Add 2 tablespoons cooking water to pierogi in skillet. Cook over medium-low heat, stirring gently, until onion mixture is warmed through and adhered to pierogi. Transfer to platter, add chopped herbs for garnish and serve.
  10. If desired, add skwarki (pork cracklings) or fried bacon pieces, and a dollop of sour cream, if you like.
  11. TO MAKE AHEAD: Uncooked pierogi can be frozen for several weeks. After sealing pierogi in step 4, freeze them on baking sheet, about 3 hours. Transfer frozen pierogi to zipper-lock freezer bag. When ready to cook, extend boiling time to about 7 minutes.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 887.59 kcal
  • Sugar: 6.78 g
  • Sodium: 1211.96 mg
  • Fat: 34.13 g
  • Saturated Fat: 19.24 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 119.92 g
  • Fiber: 6.19 g
  • Protein: 26.4 g
  • Cholesterol: 131.83 mg

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