Russet Potato Pierogi Recipe

Prepare cooked potato for dough

If not already cooked, peel one medium russet potato and cut into chunks. Boil in salted water until tender, about 12–15 minutes. Drain and mash until smooth. Let cool to warm (not hot). Measure 1 cup mashed potato for the dough.

On a clean work surface or in a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center.

Add 1 cup mashed russet potato, 1 large beaten egg, 1 tablespoon melted butter, and 1/2 cup water into the flour well. Mix with a fork or your hands until a shaggy dough forms. Add up to 2 tablespoons more water or a little extra flour as needed so dough is soft but not sticky.

Knead dough for 6–8 minutes until smooth and elastic. Shape into a ball, brush lightly with oil or wrap in plastic, and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

If not already cooked: roast or boil purple yam (ube), sweet potato, and russet potato until tender. Drain and mash each separately. Allow to cool slightly.

In a mixing bowl, combine 1/2 cup mashed purple yam, 1 cup mashed sweet potato, and 1 cup mashed russet potato. Add 1/2 cup ricotta cheese, 1/4 cup grated Parmesan, 1 tsp salt, 1/2 tsp ground black pepper, 1/8 tsp nutmeg, and 2 tablespoons chopped chives. Stir until smooth and cohesive. Taste and adjust seasoning if necessary. Drizzle 1 tablespoon olive oil and mix to smooth out any dryness.

Transfer filling to a piping bag or a bowl for easier spooning. Cover and refrigerate if making ahead; filling should be cool or at room temperature before assembling pierogi.

Divide rested dough into 4 equal pieces. Work with one piece at a time and keep the rest covered. On a lightly floured surface, roll dough to about 1/8-inch (3 mm) thickness.

Using a 3-inch round cutter (or a glass), cut circles from the rolled dough. Re-roll scraps as needed.

Place about 1 to 1 1/2 teaspoons of the filling in the center of each circle. Fold the dough over the filling to form a half-moon and press edges together to seal. Crimp edges with a fork or pinch and roll to ensure a tight seal. Repeat until all pierogi are assembled.

Bring a large pot of salted water to a gentle boil. Working in batches, drop pierogi into boiling water. Stir gently to prevent sticking. When they float (about 3–4 minutes after rising), let them cook an additional 1–2 minutes for full cooking. Remove with a slotted spoon and drain on a rack or tray.

Toast the pumpkin seeds: In a small dry skillet over medium heat, add 1/4 cup pumpkin seeds. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and set aside. Optionally season with a pinch of salt.

Prepare the Brussels sprouts: heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add 2 cups halved Brussels sprouts cut-side down in a single layer. Cook without moving for 3–4 minutes until deeply browned on the cut side.

Stir the sprouts, reduce heat to medium, add 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to cook stirring occasionally until tender and crisped, another 3–4 minutes. Remove from heat and keep warm.

In a large skillet, heat 2 tablespoons butter and 1 tablespoon vegetable oil over medium heat until foaming. Add boiled pierogi in a single layer (work in batches to avoid crowding). Pan-fry 2–3 minutes per side, or until golden brown and slightly crisp.

Transfer fried pierogi to serving plates. Spoon crispy Brussels sprouts alongside or on top. Scatter toasted pumpkin seeds over the pierogi and sprouts. Add dollops of 1/2 cup sour cream or crème fraîche on the side for dipping.

Garnish with additional chopped chives or a light grind of black pepper if desired. Serve immediately.