Pierogi Ruskies – Polish Cheesy Potato Dumplings Recipe

Introduction

Pierogi Ruskie are traditional Polish dumplings filled with a creamy mixture of potatoes and cheese. These comforting bites are topped with buttery onions and served with sour cream, making them a beloved dish perfect for family meals or special occasions.

Ingredients

• 2 cups plain/all-purpose flour
• 1 tsp cooking/kosher salt (for dough)
• 50g (3 tbsp) unsalted butter
• 1/2 cup water
• 1 large egg (whisked, 55-60g/2oz)
• 500g (1 lb) potatoes, peeled and sliced 1cm (1/2″) thick (about 2 medium)
• 1 tbsp cooking/kosher salt (for cooking potatoes)
• 30g (2 tbsp) unsalted butter (for filling)
• 1 cup shredded cheddar cheese (tightly packed)
• 1/4 tsp cooking/kosher salt (for filling)
• 1/2 tsp black pepper
• 30g (2 tbsp) unsalted butter (for onion sauce)
• 1 onion, finely diced
• 1/2 tsp cooking/kosher salt (for onion sauce)
• 1 tbsp cooking/kosher salt (for boiling pierogi)
• 25g (1 1/2 tbsp) unsalted butter (per 8-10 pierogis, for tossing)
• Sour cream, for serving
• Parsley or chives, finely chopped (just a pinch, for garnish)

Instructions

1. Step 1: Boil the potatoes with 1 tbsp salt in a large saucepan, adding cold water to cover by about 3cm (1 inch). Bring to a boil, then reduce to medium-high heat and simmer for 15 minutes or until tender.
2. Step 2: Drain the potatoes and press them through a potato ricer into a bowl, or mash well with a potato masher.
3. Step 3: While still warm, mix the potatoes with 30g butter, cheddar cheese, 1/4 tsp salt, and black pepper until fully combined. Spread to about 1cm (1/2″) thickness on a tray, cover tightly with cling wrap, and let cool at room temperature for 30 minutes before refrigerating for at least 1 hour.
4. Step 4: To prepare the dough, heat water and 50g butter in a small saucepan over medium heat until the butter melts, but do not boil. Remove from heat.
5. Step 5: In a mixing bowl, whisk together flour and 1 tsp salt. Make a well in the center and pour in the butter-water mixture and whisked egg. Stir until a shaggy dough forms.
6. Step 6: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap in cling wrap and rest at room temperature for 30 minutes.
7. Step 7: Roll the dough on a lightly floured surface to 3mm (1/8″) thickness. Cut circles with a 7.5cm (3″) cutter. Gather scraps, wrap, and set aside for later use.
8. Step 8: Place about 1 tablespoon of filling in the center of each dough circle. Wet the edge with water, fold over to enclose the filling, and press to seal firmly, making small indents along the edges without pleating. Place finished pierogi on a floured tray.
9. Step 9: In a skillet, melt 30g butter over medium heat until foamy. Add diced onion and 1/2 tsp salt, cooking and stirring for 10–15 minutes until edges are golden. Remove from heat and set aside.
10. Step 10: Bring about 3 liters/quarts of water to a boil with 1 tbsp salt. Boil pierogi in batches of 10–12, giving them space to move, for 5 minutes until they float to the surface.
11. Step 11: Using a slotted spoon, transfer cooked pierogi to a bowl, reserving about 1 cup of the cooking water.
12. Step 12: In a large skillet, melt butter and add a third of the cooked onions plus 2 tablespoons of reserved cooking water. Add the pierogi and toss gently for 1 minute to coat.
13. Step 13: Serve pierogi hot, garnished with a sprinkle of parsley or chives and a dollop of sour cream. Enjoy!

Tips & Variations

• Use a potato ricer for the smoothest filling; if unavailable, mash potatoes thoroughly to avoid lumps.
• Try adding sautéed mushrooms or caramelized onions to the filling for extra sweetness and depth.
• Resting the dough is essential for pliability and ease of rolling to prevent tearing.
• For a crispier finish, pan-fry boiled pierogi in a little butter until golden on both sides.

Storage

Store uncooked pierogi in a single layer on a floured tray, covered tightly and refrigerated for up to 24 hours, or freeze for up to 2 months. If frozen, cook directly from frozen, adding a minute or two to boiling time. Leftover cooked pierogi keep well in the fridge for 2–3 days and reheat gently in a pan with butter or in a steamer to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare pierogi filling in advance?

Yes, the potato and cheese filling can be made ahead and refrigerated for several hours or overnight, which helps the flavors meld and makes wrapping quicker.

How do I prevent pierogi from sticking together while boiling?

Boil pierogi in batches with plenty of water and avoid crowding. Stir gently occasionally to keep them separate, and remove them as soon as they float to the surface and cook through.

Pierogi Ruskies – Polish Cheesy Potato Dumplings Recipe

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★★★★★

4.7 from 82 reviews

• Author: Sophie
• Total Time: 1 hour 40 minutes
• Yield: Approximately 30 pierogis 1x
• Diet: Vegetarian

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Description

Pierogi Ruskies are traditional Polish dumplings filled with a creamy mixture of mashed potatoes, cheddar cheese, and seasoned with salt and pepper. These handheld delights are wrapped in a tender homemade dough, boiled until they float, then tossed in a flavorful onion butter sauce. Served with a dollop of sour cream and a sprinkle of fresh herbs, pierogi are a comforting dish that showcases the best of Eastern European cuisine.

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Ingredients

Scale 1x2x3x

Dough

• 2 cups plain/all-purpose flour
• 1 tsp kosher cooking salt
• 50g / 3 tbsp unsalted butter
• 1/2 cup water
• 1 large egg (55-60g, whisked)

Filling

• 500g / 1 lb potatoes, peeled and sliced into 1cm / 1/2″ thick pieces (about 2 medium potatoes)
• 1 tbsp kosher cooking salt (for boiling potatoes)
• 30g / 2 tbsp unsalted butter
• 1 cup shredded cheddar cheese (tightly packed)
• 1/4 tsp kosher cooking salt
• 1/2 tsp black pepper

Onion Butter Sauce

• 30g / 2 tbsp unsalted butter
• 1 onion, finely diced
• 1/2 tsp kosher cooking salt

Cooking and Serving

• 1 tbsp kosher cooking salt (for boiling water)
• 25g / 1 1/2 tbsp unsalted butter (per 8–10 pierogis for tossing in skillet)
• Sour cream, for serving
• Fresh parsley or chives, finely chopped (a pinch for garnish)

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Instructions

1. Prepare the Filling: Place the peeled and sliced potatoes in a large saucepan with 1 tbsp salt. Cover with cold water about 3cm above the potatoes. Bring to a boil over high heat, then reduce to medium-high and simmer for 15 minutes until the potatoes are tender.
2. Mash the Potatoes: Drain the potatoes, then either pass them through a potato ricer into a bowl or mash with a potato masher until smooth and free of lumps.
3. Add Cheese and Seasoning: Immediately mix in 30g butter, shredded cheddar cheese, 1/4 tsp salt, and black pepper using a wooden spoon until well combined.
4. Cool the Filling: Spread the filling about 1cm thick on a tray. Cover tightly with cling wrap pressed onto the surface and cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until cold.
5. Make the Dough: Heat water and 50g butter in a small saucepan over medium heat until the butter melts, making sure not to boil. Remove from heat. In a mixing bowl, whisk together flour and 1 tsp salt. Make a well in the center and add the warm butter water and whisked egg. Stir to form a shaggy dough.
6. Knead the Dough: Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. Wrap in cling wrap and let rest at room temperature for 30 minutes.
7. Roll and Cut: Roll the rested dough out to 3mm (1/8″) thickness on a lightly floured surface. Use a 7.5 cm (3″) round cutter to cut out circles. Gather scraps, wrap in cling wrap, and set aside for re-rolling.
8. Fill and Shape Pierogi: Place about 1 tablespoon of cooled potato-cheese filling in the middle of each dough round. Wet the edge with water using a finger, fold dough over to form a half-moon, and press to seal firmly, creating slight indents along the edge without pleating.
9. Prepare the Onion Butter Sauce: Melt 30g butter in a non-stick skillet over medium heat until foamy. Add the diced onion and 1/2 tsp salt. Cook, stirring occasionally, for 10–15 minutes until onions are golden at the edges. Remove from heat and set aside.
10. Cook Pierogi: Bring approximately 3 liters (quarts) of water to a boil with 1 tbsp salt. Boil pierogi in batches of 10-12 to allow them room to move. Cook for about 5 minutes until they float to the surface.
11. Drain and Reserve Water: Remove pierogi with a slotted spoon into a bowl. Reserve about 1 cup of the cooking water before draining.
12. Toss Pierogi in Butter Sauce: In a large skillet over medium heat, melt 1 1/2 tbsp (25g) butter. Add one-third of the prepared onion butter and about 2 tablespoons of the reserved cooking water along with 10 pierogi. Toss in the skillet for 1 minute to coat evenly.
13. Serve: Transfer coated pierogi to a serving plate. Sprinkle with chopped parsley or chives and serve with a dollop of sour cream on the side. Enjoy warm!

Notes

• Note 1: Using medium-sized potatoes helps achieve the right filling consistency.
• Note 2: Cheddar cheese adds a sharp flavor contrast, but other cheeses like farmer’s cheese can be used.
• Note 3: Kneading the dough ensures elasticity and a smooth texture for easier rolling and shaping.
• Note 4: Cooking pierogi in batches prevents overcrowding and allows them to cook evenly without sticking.

• Prep Time: 1 hour 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Boiling
• Cuisine: Polish

Keywords: Pierogi, Polish Dumplings, Potato Cheese Dumplings, Eastern European Food, Comfort Food, Traditional Polish Recipe