Entree: Ukraine – Western Ukraine – пироги ➤ Pyrohy (Boiled Eastern European dumplings filled with potato and cheese, served with butter and onions)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling water
- 1 large egg, approx. 50 g (50 g)
- 1/2 cup (120 ml) warm water
- 1 lb (454 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) farmer's cheese or dry curd cottage cheese
- 1 medium onion, chopped, about 5 oz (140 g)
- 2 tbsp (30 ml) unsalted butter for filling
- 3 tbsp (45 ml) unsalted butter for frying/serving
- 2 tbsp (30 ml) vegetable oil (optional, for frying)
- Freshly ground black pepper to taste
- 1/2 tsp (3 g) salt for filling, adjust to taste
- Sour cream for serving (optional)
- Fresh chives or parsley for garnish (optional)

Instructions

1. In a large bowl whisk together flour and 1 tsp (5 g) salt. Make a well, add the egg and warm water, and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Meanwhile, boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash while hot.
3. In a small skillet melt 2 tbsp (30 ml) butter over medium heat. Add chopped onion and sauté until soft and golden, about 8–10 minutes. Stir the cooked onion into the mashed potatoes along with the farmer's cheese, 1/2 tsp (3 g) salt, and black pepper to taste. Cool the filling to hand temperature.
4. Roll the dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut into 3–3.5 inch (7–9 cm) rounds using a glass or cutter.
5. Place about 1 tbsp (15–20 g) of filling in the center of each round. Fold and pinch edges to seal tightly; crimp if desired to ensure they do not open during cooking.
6. Bring a large pot of salted water to a gentle boil. Add pyrohy in batches, stirring gently to prevent sticking. Cook until they float and then continue 2–3 minutes more. Remove with a slotted spoon to a platter.
7. To serve traditional-style, melt 3 tbsp (45 ml) butter in a skillet, add sliced onions and fry until deeply golden. Optionally add 1–2 tbsp (15–30 ml) oil and pan-fry boiled pyrohy in batches until bottoms are lightly crisped, about 2 minutes per side.
8. Plate pyrohy topped with browned butter and fried onions, garnish with chives or parsley, and serve with sour cream alongside.