Polish Pierogi Ruskie (Potato and Cheese Dumplings)Beginner
ChristmasEasterMain dishPolishSideVegetarian

Polish Pierogi Ruskie (Potato and Cheese Dumplings)

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Pierogi ruskie are traditional dumplings filled with a mixture of cooked potatoes, white cheese, and sautéed onion. Despite the name, they are a Polish dish. The filling is savory and creamy, enclosed in a soft dough that is boiled until tender.

These dumplings are commonly served hot with butter, fried onion, or sour cream. They can be prepared ahead of time, reheated, or lightly pan-fried after boiling. Pierogi ruskie are suitable both as a main dish and as part of a larger meal.

By Karel R.
Total55 mins
Prep40 mins
Cook15 mins
Servings4
DifficultyBeginner

Preparation

7 steps · tap a step to mark it done

  1. Filling

  2. Peel potatoes and cook in salted water until completely tender. Drain well and mash until smooth. Allow to cool slightly.

  3. Finely chop onion. Heat butter or oil in a pan. Cook onion slowly until soft and lightly golden. Set aside. If You use onion for serving, You can prepare it as well at this step.

  4. Combine mashed potatoes, cheese, and cooked onion(half of amount if used for serving as well). Season with salt and black pepper. Mix until filling becomes uniform. Taste and adjust seasoning.

  5. Dough

  6. Place flour and salt in a bowl. Add oil and hot water. Mix until dough forms. Knead briefly until smooth and elastic. Cover and let rest for 10 minutes.

  7. Roll dough thin on lightly floured surface. Cut circles using a glass or cutter. Place small amount of filling in center of each circle. Fold dough over filling and seal edges firmly.

  8. Cooking

  9. Bring large pot of salted water to gentle boil. Add pierogi in batches. When pierogi float to surface, cook for 1-2 minutes longer. Remove with slotted spoon.

  10. Serving

  11. Serve hot with melted butter, fried onion, or sour cream. Pierogi taste best when pan-fried after boiling, until lightly browned. ENJOY!

Cook’s note

Filling should be fully cooled before shaping pierogi.
Edges must be sealed well to prevent opening during cooking.
Pierogi can be pan-fried after boiling for crisp exterior.
Cooked pierogi freeze well. Pre freeze them leaving space, so they don't stick together.

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