Pierogi Ruskie Potato Cheese

These tender dumplings filled with potato, cheese, and onions make a beloved Polish comfort dish that feels like a warm hug on a plate. Pierogi Ruskie have been a favorite in my kitchen for years, perfect for family dinners and cozy gatherings.

I first made these after tasting them at a friend’s family celebration, and now they are a requested regular in my home especially during chilly evenings.

Ingredients

• All-purpose flour: for a soft and pliable dough sift for best results
• Water: gently heated with butter to create a tender dough texture
• Butter or vegetable oil: adds richness binding the dough gently
• Salt: enhances every flavor note in both dough and filling
• Cooked starchy potatoes: create a creamy and smooth base for filling Russet or Yukon Gold are excellent choices
• Onions: sautéed until translucent add a subtle sweetness to balance the filling
• Frying oil: for sautéing onions to deepen their flavor
• Full-fat Polish twaróg cheese or farmer’s cheese: provides the signature creamy tang that defines Pierogi Ruskie if unavailable farmer’s cheese is a great substitute
• Salt and freshly ground black pepper: season to taste bringing it all together

Instructions

Combine the Flour and Liquids:

Start by mixing the flour and salt in a large bowl. Warm water with butter almost to boiling but not quite (aim for 80 to 90 degrees Celsius). Slowly pour the hot liquid into the flour, stirring with a wooden spoon until it just begins to come together. This step ensures a soft yet elastic dough.

Knead the Dough:

Transfer the dough onto a clean surface or keep it in the bowl and knead with your hands or a dough hook for about five minutes. You are aiming for a smooth, elastic, and slightly tacky dough. Add a little more water if it feels dry or some flour if too sticky. Wrap the dough with plastic wrap and let it rest for 30 minutes this resting helps relax the gluten for easier rolling.

Prepare the Filling:

Boil the peeled potatoes in salted water until tender and mash thoroughly once drained. Dice the onions finely and sauté them in frying oil over medium-low heat for about 10 minutes until translucent and sweet. Combine the mashed potatoes, cheese, and sautéed onions in a bowl. Season generously with salt and freshly ground black pepper, tasting as you go for balance.

Shape the Filling:

Optionally form the potato-cheese mixture into small balls around 20 grams each or use a teaspoon to portion it. Chilling the filling for 30 minutes helps it firm up making it easier to handle when filling the dough.

Roll Out the Dough:

Divide the rested dough into four portions. On a lightly floured surface, roll out one piece into a thin sheet about 2 millimeters thick. Use a round cutter or a glass about 7 centimeters in diameter to cut out circles. Save scraps to reroll and repeat until all dough is used.

Fill and Seal:

Place a small portion of the filling on each dough circle. Fold the dough over to create a half-moon shape. Firmly pinch and crimp the edges to seal completely and prevent leaking during cooking. Arrange the formed dumplings on a floured surface and cover with a cloth to stop them drying out.

Cook the Pierogi:

Bring a large pot of salted water to a rolling boil. Add the pierogi in batches without overcrowding. Once they float to the surface, let them cook for one to two more minutes to ensure the dough is cooked through. Use a slotted spoon to remove and drain well.

Finish and Serve:

Transfer the cooked pierogi to a plate or baking sheet and toss lightly with melted butter to prevent sticking and add flavor. Serve immediately while warm with your favorite toppings such as sour cream or caramelized onions.

For me, the smell of sautéed onions combined with the creamy filling always brings back memories of holidays spent with family around a warm kitchen table

Storage Tips

Storing pierogi uncooked on a floured tray covered with plastic wrap in the fridge will keep them safe for a day or two. For longer storage, freeze uncooked pierogi in batches on a tray and then transfer to airtight bags; cook directly from frozen by adding a minute or two to the boiling time. Cooked pierogi can be refrigerated for up to three days; reheat gently in a pan with butter or in the oven to keep their texture

Ingredient Substitutions

If twaróg cheese is unavailable, farmer’s cheese or a mild ricotta mixed with a touch of sour cream works well. Use yellow or white onions interchangeably; sweet onions mellow the filling while white onions add a sharper note. Butter can be swapped with vegetable oil or even margarine, though butter will give the best flavor

Serving Suggestions

Serve pierogi with a dollop of sour cream, a sprinkling of fresh herbs such as chives or dill, or accompany with caramelized onions for extra sweetness. For a festive touch, top with crispy bacon bits or fried breadcrumbs. They also shine alongside a light cucumber salad or pickled vegetables on the side

This authentic Pierogi Ruskie recipe is sure to bring warmth and comfort to any meal—enjoy the process as much as the delicious results.

FAQs about Recipes

→ What type of cheese is best for this dish?

Full-fat Polish twaróg or farmer’s cheese is traditional for a creamy, slightly tangy filling that complements the potatoes.

→ How should I prepare the dough for tender dumplings?

Combine flour, salt, and hot water with butter, then knead until smooth and elastic. Resting the dough helps achieve a tender texture.

→ Can I cook the dumplings by frying instead of boiling?

While boiling is traditional, pan-frying boiled dumplings in butter afterwards adds a crispy exterior and rich flavor.

→ How do I prevent the dumplings from sticking during cooking?

Add salt to the boiling water and cook in batches to avoid sticking. Toss cooked dumplings with melted butter to keep them separate.

→ What is the purpose of sautéing the onions before mixing them in?

Sautéing onions brings out their sweetness and softens their texture, enriching the filling’s flavor profile.

→ Can these dumplings be frozen for later use?

Yes, freeze uncooked filled dumplings on a tray until firm, then store in airtight containers. Cook from frozen when ready.