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Traditional Pierogi Ruskie made vegan served on a plate

Pierogi Ruskie

Prep: 1 hr
Cook: 30 min
Total: 1 hr 30 min
Servings: 35

A Polish Pierogi Ruskie recipe using potatoes, feta cheese, and onions.

Author Kasia at homestonedfruit
by Kasia @ homestonedfruit
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: ~35 Dumplings (8+ Servings)
Needed Kitchenware: Mixing bowls, cooking pot, frying pan
Dough
  • 420 g all-purpose flour (about 1¾ cup)
  • 1 cup very warm water
  • 1 tbsp v butter
  • ½ tbsp salt
Filling
  • 600 g cooked potatoes (about 4 cups)
  • 300 g Violife Feta Cheese (about 2 cups)
  • 2 onions, diced
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 4 tbsp v butter
Recipe Directions

Directions

  • Mix the flour and salt in a large mixing bowl.
  • Pour all the butter into the bowl and then slowly pour water a little at a time. Rub the flour and liquids together kneeding the dough in the pot with your hands as you keep adding the water slowly. Set aside.
  • Mash the cooked potatoes in a mixing bowl and then add onions, salt, black pepper, and the smoked paprika. Mix well and set aside.
  • On a clean surface, take the ball of dough and roll out thinly. Cut circles out of the dough and set the circles on aside. Reuse any dough scraps by kneeding together and rolling scraps out again to cut out more circles. (See the additional information and photo section.)
  • Put a teaspoon of the filling in the middle of your circle. Close each circle to create a half moon shape. Press the edges down with your fingertips to deal the pierogi. I recommend to do it twice to make sure there are no gaps and filling doesn't disappear when they're boiled. You should be able to make around 35 pierogi from this recipe. Depends on how big you make the circles. (See the additional information and photo section.)
  • Once all pierogi are ready, bring a pot of water that is lightly salted to boil.
  • Cook 5-6 pierogi in the boiling water and try not to put more at once so they don’t stick to each other. When they float up to the top give them another 3 minutes and then remove them.
  • Set a frying pan to medium-high heat. Add 1 tbsp of butter at a time and fry the pierogis on each side until they sear.
  • Serve warm with melted butter or yogurt as a dip, enjoy!
Notes

Consider doubling the recipe to freeze extras for later. You can freeze the pierogi after cooked and cooled down in an air-tight container for up to 3 months. To serve them, defrost and reheat in a covered pan.

Frying the pierogi can be optional.

Recipe nutrition

Nutritional Information

Yield: 35 Dumplings
Servings: 8.75
Information per serving:
Energy: 409 kcal
Carbohydrate: 56.1 g
Protein: 6.4 g
Fiber: 3.2 g
Sugar: 1.7 g
Fat: 16.5 g
Monounsaturated Fat: 2.9 g
Polyunsatured Fat: 1.7 g
Omega-3: 0 g
Omega-6: 0.2 g
Saturated Fat: 10.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 15.4 mg 3% DV
Folate: 18.9 µg 4% DV
A: 1.8 IU 0% DV
B1: 0.1 mg 12% DV
B2: 0 mg 3% DV
B3: 1.5 mg 10% DV
B5: 0.6 mg 11% DV
B6: 0.2 mg 17% DV
B12: 0.8 mg 35% DV
C: 6.1 mg 8% DV
D: 0 IU 0% DV
E: 0.8 mg 5% DV
K: 1.8 µg 1% DV
Calcium: 18.1 mg 1% DV
Copper: 0.2 mg 22% DV
Iron: 0.8 mg 4% DV
Magnesium: 26.6 mg 8% DV
Manganese: 0.5 mg 25% DV
Phosphorus: 86.5 mg 12% DV
Potassium: 310.9 mg 6% DV
Selenium: 16.6 µg 30% DV
Sodium: 1709.3 mg 113% DV
Zinc: 0.6 mg 7% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Ahh good old Pierogi. Definitely a taste of childhood for me. My mum used to make them all the time when I was a kid and I never had enough of them. I could eat them all day, everyday. Literally. And I could eat a lot. I remember competing with my uncle on who's going to eat more. I never won, and to be honest, I don't know if it's possible to win with him, but I always had fun and enjoyed eating as much as I wanted. The more the better.

Pierogi are the most popular of our Polish dumplings, but there are many different variations. There are different types of the dough and also different ways of preparing and cooking them. They can be boiled, fried or baked, depending on the filling. Some don't have a filling at all. We call them lazy pierogi, probably because they're very simple, quick and easy to make. Yet they have sooo much taste, yum! Some are a meal in themselves, some are eaten with soups (like the Christmas dumplings - uszka - with wild mushroom and sauerkraut), while others can just be a dessert (summer pierogi with strawberries and yoghurt). Honestly, there are so many possibilities that it's hard not to love them.

Pierogi ruskie have always been my favourite. Originally made with potatoes, onions and twarog (type of white cheese), I was truly missing them when I went vegan.

But that only encouraged me to try & veganise the traditional recipe to help me satisfy my cravings. I also added something from myself to really make this recipe special.

The dough is very simple and it doesn't take long to make it. I'd say that assembling and pressing the pierogi is the most time consuming part. I still find it very relaxing and satisfying, it's also good to get someone to help you. Team work makes the dream work.

Mixing ingredients together to create a ball of dough.

When you are making the dough, rub the flour and the water together inside the pot, going from left to right. Avoid going in circles.

Important! Stop kneeding the dough when you feel like all the ingredients are combined. Otherwise the dough will become hard and gooey.

Mixing the vegetables and cheese together to make the vegan pierogi filling.

Make sure you cook the potatoes ahead of time so they can cool before you handle them. We usually use white onion, but I only had red one at home and that's okay. It’s just going to make the food more colourful.

Roll out the dough thinly and use a mug to cut out circles.

As you can see, I just used a mug in the kitchen to cut the circle shapes out. You can certainly use a cutter instead.

Assembling the filling into the dough circles and pinching the edges with your fingers to close the pierogi.

To assemble: put a teaspoon of the filling in the middle of your circle. Close each circle to create a half moon shape. Press the edges down with your fingertips to deal the pierogi. I recommend to do it twice to make sure there are no gaps and filling doesn't disappear when they're boiled.

Don't worry if they aren't perfect, it takes practice to make dumplings!

Boiling and then pan frying the pierogi.

Frying the pierogi after boiling is optional but it does add a very nice texture to the pierogi.

Plate of cooked pierogi with one being cut open with a fork.

How many do I serve? Is this a main or side dish?

They can be anything you want them to be! They're great as an appetizer, side dish, or main dish. The serving suggestion is 4-5 but you can certainly serve as many or as little as you'd like. It's always a good idea to cook more than you think you might need if serving to guests - they're a crowd favorite!

What can I do with the potato peels?

Keep the skin from all your veggies and store in the freezer. You can make a stock out of them to use in your soups and sauces.

Remember that you can stuff them with whatever you like! Experiment and let me know of the results through my Instagram. I'd love to hear how you liked my recipe.

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