Polish Cuisine · Classics

Polish
Dumplings (Ruskie)

Name: Polish Dumplings (Ruskie)
Prep time: 1 h 30 min
Total time: 2 h
Yield: 6
Ingredients: 400 g All-purpose flour; 200 ml Warm water; 1 szt Egg; 5 g Salt (dough); 600 g Potatoes; 300 g Farmer's cheese; 2 szt Onion; 50 g Butter; 100 ml Sour cream (to serve)

Time

1h 30'

+ 0h 30' chilling

Diff.

medium

Kcal

320

/ serving

Servings

Gather 9 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Cook the potatoes

600 g

Peel and cook potatoes (600 g) in salted water until tender. Drain and steam dry thoroughly.

Tip

Wet potatoes = watery filling = burst dumplings. Steam dry completely.

Step 02 of 07

Make the filling

600 g

300 g

2 szt

50 g

Fry finely diced onion (2 szt) in half the butter (50 g) until golden. Mash potatoes (600 g) until smooth. Mix with farmer's cheese (300 g) and the onion. Season with salt and pepper.

Step 03 of 07

Make the dough

400 g

200 ml

1 szt

5 g

Mix all-purpose flour (400 g) with salt (dough) (5 g). Make a well, crack in egg (1 szt) and pour in warm water (200 ml). Knead into a smooth, elastic dough — about 8 minutes.

Step 04 of 07

Rest the dough

Wrap the dough in cling film and leave at room temperature. The gluten will relax and it'll roll out much more easily.

Step 05 of 07

Roll and seal

Roll dough to 2–3mm thickness. Cut circles with a glass (about 8cm). Place a teaspoon of filling on each circle. Seal into half-moons, pinching the edges firmly.

Step 06 of 07

Boil in batches

Cook dumplings in salted boiling water in batches. Remove 2–3 minutes after they float to the surface.

Tip

Too many at once = temperature drop = dumplings falling apart.

Step 07 of 07

Pan-fry and serve

50 g

2 szt

100 ml

Melt remaining butter (50 g) in a pan, add sliced onion (2 szt) and pan-fry the boiled dumplings until lightly golden. Serve with sour cream (to serve) (100 ml).

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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