Sure, this Pierogi Ruskie is not traditional, but one bite my friends and I’m telling you that you will not care. At all.
Pierogi Ruskie is just potato & cheese pierogi. So, while this is not an authentic version, we’re still holding to the basics, just mixing it up a bit, yes? What we have here is still potato & cheese, but a slight twist gives us what I like to call the Cacio e Pepe of Pierogi… Sharp Parmesan, spicy fresh ground black pepper, and yes friends, truffle oil. Interested? If you’re still on the fence then let me tell you how I serve these… rich sour cream, sliced scallions, extra fresh cracked black pepper, extra Parmesan, flaky salt and… browned butter. I’m telling you friends, it is to die for.
I’ll tell you what else is pretty exciting, you can make these with leftover mashed potatoes!! If you have them, if not then just throw a few potatoes in the oven to bake, scape out the flesh and mash it. Easy peasy.
Making your own homemade pierogi dough may seem like a lot of work, but trust me, it’s way easier than you think and it is SO worth it. So. Worth. It.
Anything Special You Need to Know?
*I find some truffle oils stronger than others, so I recommend adding a smaller amount to your filling to start and then tasting and adjusting as needed.
*If you find that the truffle flavour isn’t strong enough once they’re made just add a drizzle to your butter or your sour cream for serving.
*Still hungry for more info? Everything you ever wanted to know about Pierogi? Right here.
Parmesan, Black Pepper & Truffle Pierogi Ruskie
- 5 cups flour
- 1 tsp salt
- 1/4 cup neutral oil
- 1/4 cup melted butter
- 1 egg
- 1 cup mashed potatoes
- 1 cup finely grated parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup melted butter
- 1 tsp salt truffle salt, if you have it
- 1 tsp black pepper
- 3-5 tsp truffle oil
- To make the dough, mix together the flour and salt in a large bowl.
- Add in the oil, butter and egg and mix.
- Add in 2 cups hot water. Stir until you have a lumpy dough then knead until smooth.
- Cover the dough and let it rest for about an hour.
- While it rests make the filling by combining the potatoes, cheese, butter, salt, pepper and truffle oil in ja bowl and mixing well.
- Roll the dough out to about 1/8” thick.
- Use a 3” cookie cutter to cut circles.
- Add 2 tsp filling to each circle, fold in half and seal the edges with a fork.
- To cook the pierogi boil them in water until they float, about 3 minutes.
- Serve with sour cream, brown butter, sliced scallions, pepper and another drizzle of truffle oil
Let me know what you think!
If you like this Parmesan, Black Pepper & Truffle Pierogi Ruskie Recipe then you must try my Creamy Gnocchi with Mushroom Sauce. Another absolutely scrumptious dish you can make out of leftover mashed potatoes!