Ruskie Pierogi (Pierogi With Cheese & Potato Filling)

Recipe by littleturtle
READY IN: 45mins
YIELD: 24 pierogi


  • Filling
  • 2
    potatoes, cooked & mashed (1/2 cup instant or leftover mashed potatoes is fine too)
  • 1
    cup cottage cheese, drained
  • 1
    onion, minced & sauteed in butter until clear
  • 1
    egg yolk, beaten
  • 1
    tablespoon butter, melted
  • 1
    teaspoon sugar
  • 14
    teaspoon salt
  • pepper, to taste
  • Dough
  • 2 14
    cups flour
  • 12
    teaspoon salt
  • 2
    tablespoons butter, cut in pieces
  • 1
    large egg, at room temperature
  • 1
    egg yolk, at room temperature
  • 12
    cup reduced-fat milk, at room temperature
  • 2
    tablespoons sour cream, at room temperature
  • To prepare
  • 12


  • Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
  • Combine flour, salt and butter in food processor.
  • In a separate bowl, blend together egg, egg yolk, milk and sour cream.
  • Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
  • Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
  • Cut dough into thirds; roll each section out on floured surface into 12" round.
  • Cut each round into 8 (3") circles (using a glass works well).
  • Place about 2 tsp filling on each dough circle.
  • Moisten outer edges with water and fold dough over to close.
  • Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
  • In large pot, bring salted water to boil.
  • Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
  • Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
  • Repeat with remaining pierogi.
  • At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.