Russian-style Pierogi

Ingredients

While the Polish Pierogi is typically filled with a variety of ingredients like potatoes, cheese, and sauerkraut, Russian-style Pierogi often feature fillings such as meat, mushrooms, and cabbage. The dough is also slightly different, with a lighter texture and a touch of sour cream added for richness. These adaptations give the Russian-style Pierogi its distinct flavor and character. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) ground beef 1 cup (150g) ground beef
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Sour cream and fresh dill, for serving Sour cream and fresh dill, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g / 5g (total / saturated)
• Carbohydrates: 45g / 3g (total / sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the warm water, sour cream, and vegetable oil. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a skillet, heat some oil over medium heat. Add the ground beef and cook until browned. Add the mushrooms, cabbage, onion, and garlic. Cook until the vegetables are tender. Season with dried dill, salt, and pepper. Remove from heat and let it cool.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 5 minutes or until they float to the surface. Remove with a slotted spoon and drain.
7. 7.
   Serve the Russian-style Pierogi hot, topped with sour cream and fresh dill.

Treat your ingredients with care...

• Ground beef — Ensure the beef is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• Mushrooms — Use fresh mushrooms and finely chop them for a better texture in the filling.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Sour cream — Use full-fat sour cream for a creamy and rich flavor in the dough.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Dust the dough and work surface with flour to prevent sticking while rolling out the dough.
• Experiment with different fillings such as potato and cheese or sauerkraut for a variety of flavors.
• Serve the Pierogi with melted butter and caramelized onions for added richness.
• Leftover Pierogi can be frozen and reheated for later enjoyment.

Serving advice

Russian-style Pierogi are best served hot, straight from the pot. Top them with a dollop of sour cream and a sprinkle of fresh dill for a traditional touch. Serve as a main course accompanied by a fresh salad or pickled vegetables for a complete meal.

Presentation advice

Arrange the Russian-style Pierogi on a platter, showcasing their golden-brown color and delicate shape. Garnish with a sprig of fresh dill for an elegant touch. Serve with a side of sour cream for dipping or drizzling over the dumplings.