Pierogi Ruskie Classic Polish Potato and Cheese Dumplings

Q: Making pierogi seems a bit daunting! What's the trick to getting the dough right?

Ah, the dough! It can be a bit like Goldilocks – not too wet, not too dry. The key is to knead it well for 5-7 minutes until it's smooth and elastic. This develops the gluten, which gives the pierogi that perfect chew. Let the dough rest, too; it's like letting the dough chill out for 30 minutes helps relax the gluten and makes it easier to roll out later.

Q: I'm not a huge fan of farmer's cheese (twaróg). Is there a good substitute I can use in this polish food recipe?

No worries! If you can't find twaróg, well-drained ricotta cheese is a great substitute. You'll want to wrap the ricotta in cheesecloth and let it drain in the fridge overnight to remove excess moisture. This will give it a similar texture to farmer's cheese and stop your filling from getting too soggy, which no one wants.

Pierogi Ruskie My Familys Polish Potato Cheese Dumplings

By Amara Vitalis August 28, 2025

4.60 (15 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Ever had those days where only comfort food will do? I have! This Pierogi Ruskie recipe is my go-to. It's seriously cheesy and potatoey!

Brief Overview

Originating in the Ruthenian regions of Poland, Pierogi are pure comfort. This recipe is medium difficulty and takes about an hour and 45 minutes.

You will get roughly 24 delicious pierogi. These make a great Polish main dish .

Main Benefits

These Polish dumplings are packed with potatoey goodness. They are also perfect for a family get together. Honestly, what makes these extra special is the crispy butter fried goodness.

Let's Talk Pierogi!

Want easy Polish food recipes ? Then this potato and cheese pierogi is a great choice. It is authentic polish food and it's surprisingly straightforward.

My gran used to make these for every single special occasion.

Making Pierogi is totally therapeutic. It takes time and patience, but it is rewarding. Like an act of love if you ask me. Plus, you get to eat delicious dumplings!

What's the Deal With Polish Food?

Traditional Polish food recipes are all about hearty, filling flavors. It's proper stick-to-your ribs grub. This recipe showcases the best of authentic Polish cuisine .

It's the ultimate in eastern European recipes . Plus, who doesn't love potato and cheese pierogi ?

Ingredients You'll Need

Here's your shopping list for about 24 Polish Dumplings :

Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup warm water
- 2 tablespoons melted butter
- 1 egg
Filling:
- 1.5 lbs russet potatoes
- ½ cup unsalted butter
- 1 large onion
- 8 oz farmer's cheese
- Salt and pepper
Serving:
- 4 tablespoons butter
- ½ cup onion
- Sour cream (optional)

This list looks long, but trust me, it's simple stuff. Feel free to adjust seasoning to your taste. That's the beauty of cooking! It is all about Polish food ideas

Equipment Check

Before we start, make sure you have:

Large pot
Potato masher
Large skillet
Rolling pin
Cookie cutter or glass

Now you are ready to get this show on the road and delve into the cooking process! Don't worry if you don't have all of this equipment, you can find some substitutes.

Ingredients & Equipment

Let's talk pierogi bits and bobs. You know, the stuff you actually need to make Easy Polish Food Recipes happen.

Honestly, don't panic. It's not rocket science. We are making the Traditional Polish Food Recipes today!.

Main Ingredients for Divine Dumplings

Okay, for the dough, you'll need 2 cups (250g) all-purpose flour. Make sure it's plain flour, alright? A teaspoon (5g) of salt.

Three quarters of a cup (175ml) of warm water. Two tablespoons (30ml) of melted unsalted butter, and 1 large egg. For the filling? Get ready!

For the potato and cheese dream team, you're grabbing 1.5 lbs (680g) russet potatoes. One half cup (115g) of butter (unsalted, yeah?).

One large onion. And 8 oz (225g) of farmer's cheese (twaróg) or dry curd cottage cheese. Salt and pepper to your taste.

Now, twaróg is key. The drier, the better. You don’t want watery Polish Dumplings

Spice It Up: The Seasoning Lowdown

Keep it simple. Salt and pepper are your best friends. This is Authentic Polish Cuisine . A bit of sautéed onion adds a sweet warmth.

If you are a fan, you can add a pinch of nutmeg to your mashed potato for additional flavor to the best Potato and Cheese Pierogi ever!.

You could add a pinch of garlic powder. I once tried that Polish Food Ideas with paprika and it turned out great!.

Gear Up: Essential Equipment

Right, let's talk tools. You'll need a large pot. Obviously, for boiling the potatoes and pierogi. A potato masher. Or, if you're fancy, a ricer.

A large skillet is needed for the Pierogi Ruskie Recipe . Plus, a rolling pin, and something round to cut out the dough.

A cookie cutter or even a glass will do, roughly 2.5-3 inches . See? Nothing crazy. Trust me, you don't need a ton of fancy equipment for making polish food .

Easy Polish Food Recipes , just basic stuff most kitchens already have.

Pierogi Ruskie: Classic Polish Potato and Cheese Dumplings

Right, let's get started! We're making Pierogi Ruskie , the ultimate Polish comfort food. I'm talking about Authentic Polish Cuisine .

Seriously, these Polish Dumplings are so good! These are a family favorite. If you're craving that taste of home, this one will do it.

Think soft dough, creamy filling, and that buttery pan-fried goodness . It's proper comfort food.

Prep Like a Pro

Essential mise en place is key here. Peel your potatoes, chop your onion, and get all your ingredients measured out.

Honestly, it'll save you a ton of time. I like to cook the potatoes and sauté the onions at the same time to maximize time.

Remember, patience is key! Let your dough rest. It makes a huge difference.

For safety, just be careful when handling hot potatoes and boiling water. You know, the usual kitchen stuff.

Let's Get Cooking

Make the Dough: Mix flour and salt. Add water, melted butter, and egg. Knead for 5- 7 minutes . Wrap and rest for 30 minutes .
Cook the Potatoes: Boil the potatoes for 15- 20 minutes until tender. Drain them well!
Sauté the Onion: Fry the onion in butter until golden brown. About 8- 10 minutes will do it.
Make the Filling: Mash the potatoes. Add onion, cheese, salt, and pepper. Mix well. Taste and adjust.
Assemble the Pierogi: Roll out the dough. Cut circles. Fill each with a teaspoon of filling. Fold and pinch to seal.
Cook the Pierogi: Boil them until they float, then cook for another 2- 3 minutes .
Brown the Pierogi: Fry in butter until golden brown. This gives a lovely colour and nutty flavour.
Serve: Top with sour cream and enjoy your Potato and Cheese Pierogi .

Pro Tips and Tricks

Want to level up your pierogi game? I learned this from my Babcia: Never overfill them! Too much filling and they'll burst like a balloon.

I've tried making it, and they turned out so bad. Seal the edges really well. Pinching with a fork works a treat.

You can make the filling a day ahead. Just store it in the fridge. And speaking of storing, pierogi freeze like a dream.

Perfect for a quick and Easy Polish Food Recipes meal.

Honestly, making pierogi can seem daunting, but it's totally worth it. Plus, you'll have enough Polish Food Ideas to feed the family.

Who knows, maybe you will turn this into your go-to among all Traditional Polish Food Recipes . Get this Pierogi Ruskie Recipe down and wow your friends.

Don't get disheartened if the dough feels not right first try. Keep trying!

Recipe Notes: Pierogi Perfection Starts Here!

Alright, so you're ready to tackle pierogi? Good on ya! But before you dive headfirst into this Traditional Polish Food Recipe , let's chat about some essential pointers to make sure your Authentic Polish Cuisine adventure is a success.

Honestly, making pierogi is like a good cuppa takes a bit of practice, but oh-so-worth it.

Plating Like a Pro & Perfect Pairings

First impressions count, right? Pile those golden brown Polish Dumplings high on a plate. A dollop of sour cream is a must.

Fried onions are a nice touch, too. For a truly Polish Main Dishes experience, serve with a side of kielbasa and some sauerkraut.

For something lighter, mizeria (Polish cucumber salad) is lovely and refreshing. As for beverages, a cold Polish beer or apple juice works a treat.

Storing Your Polish Treasures

Made too many Pierogi Ruskie Recipe ? No worries! Cooked pierogi can be kept in the fridge for up to three days.

Make sure they are in an airtight container though. Freezing is your best bet for longer storage. Lay uncooked pierogi in a single layer on a baking tray lined with parchment paper, then freeze until solid.

Transfer to a freezer bag and they'll keep for up to three months. Cook straight from frozen! Remember to add a couple of minutes to the boiling time.

Tweaks and Twists: Your Pierogi, Your Way

Fancy a change? For dietary adjustments, use a gluten-free flour blend. You might need to adjust the liquid. Swap potato filling with kasha for a more earthy flavor.

Feeling festive? Try a sauerkraut and mushroom filling for the Polish Cabbage Recipes .

Nutrition Nuggets

Alright, here’s the lowdown. A serving of four Potato and Cheese Pierogi is about 400 calories. You're looking at roughly 15g of protein, 20g of fat, and 45g of carbs.

Keep in mind this is an estimate, of course!

Making Easy Polish Food Recipes like these is a fun adventure! Don’t be afraid to experiment and put your own spin on it. Good luck and happy cooking!

Frequently Asked Questions

Making pierogi seems a bit daunting! What's the trick to getting the dough right?

Ah, the dough! It can be a bit like Goldilocks not too wet, not too dry. The key is to knead it well for 5-7 minutes until it's smooth and elastic. This develops the gluten, which gives the pierogi that perfect chew.

Let the dough rest, too; it's like letting the dough chill out for 30 minutes helps relax the gluten and makes it easier to roll out later.

I'm having trouble sealing my pierogi they keep bursting open when I cook them! Any tips?

Bursting pierogi are a bummer! Make sure you're not overfilling them a teaspoon is usually enough. More importantly, really pinch those edges tightly to seal them. You can even use a fork to crimp the edges for extra security; think of it as giving them a proper handshake to keep them together.

If all else fails, a tiny dab of water on the edges can help them stick together better.

Can I freeze polish food like pierogi? I'd love to make a big batch and save some for later!

Absolutely! Pierogi freeze beautifully. Lay the uncooked pierogi in a single layer on a baking sheet lined with parchment paper and pop them in the freezer until they're solid. Once frozen, transfer them to a freezer bag or container.

When you're ready to cook them, just drop them straight into boiling water no need to thaw! Just add a few extra minutes to the cooking time.

I'm not a huge fan of farmer's cheese (twaróg). Is there a good substitute I can use in this polish food recipe?

No worries! If you can't find twaróg, well drained ricotta cheese is a great substitute. You'll want to wrap the ricotta in cheesecloth and let it drain in the fridge overnight to remove excess moisture.

This will give it a similar texture to farmer's cheese and stop your filling from getting too soggy, which no one wants.

Are there any interesting variations I can try with my pierogi filling?

Definitely! Get creative! Kasha (buckwheat groats) gives a lovely earthy flavour. Sauerkraut and sauteed mushroom is also a great option. Sweet versions with sweetened farmers cheese and berries are also worth a try, because variety is the spice of life!

How can I make sure my pierogi don't stick together when boiling them?

The key is to avoid overcrowding the pot. Cook the pierogi in batches, giving them enough space to move around freely. A gentle stir once they're in the water can also help prevent them from sticking together. And make sure your water is at a rolling boil before you add them!

Pierogi Ruskie Classic Polish Potato And Cheese

Pierogi Ruskie My Familys Polish Potato Cheese Dumplings Recipe Card

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Preparation time:45 Mins

Cooking time:30 Mins

Servings:24 pierogi (6 servings)

Instructions:

In a large bowl, whisk together flour and salt. Create a well in the center and add warm water, melted butter, and egg. Gradually incorporate the flour until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté until softened and golden brown, about 8-10 minutes.
Mash the cooked potatoes until smooth using a potato masher or ricer. Add the sautéed onion, farmer's cheese, salt, and pepper. Mix well until thoroughly combined. Taste and adjust seasoning as needed.
Divide the dough in half. On a lightly floured surface, roll out one half of the dough to about 1/8 inch thickness. Use a cookie cutter or glass to cut out circles. Place a teaspoon of filling in the center of each circle. Fold the dough over to create a half moon shape. Pinch the edges firmly to seal. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot. Cook until they float to the surface and continue cooking for another 2-3 minutes. Remove with a slotted spoon and drain well.
Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the cooked pierogi and cook until golden brown on both sides, about 3-5 minutes per side. Add extra onion with some butter to the pan for added flavor.
Serve the pierogi hot, topped with sour cream or Greek yogurt (optional). Enjoy this classic polish food!

Nutrition Facts:

Calories	400
Fat	20g
Fiber	2g

Recipe Info:

Category	Main Course
Cuisine	Polish