This Polish potato and cheese pierogi recipe is a classic Polish dish, popular all year round, accompanying celebrations and family gatherings. It's also one of traditional dishes served on Christmas Eve in parts of Poland.
Check out ALL my pierogi recipes.
Today I am sharing my recipe for authentic Polish potato and cheese pierogi, also called 'pierogi ruskie'. The name comes from a region of pre-war Poland called Red Ruthenia (which today is part of Ukraine). This is another popular dish (in addition to the sauerkraut dumplings I posted a few days ago) served at the Polish Christmas Eve meal.
Pierogies are an integral part of Polish cuisine and can be served with different fillings and toppings. While the everyday version is often topped with fried onion and bacon bits on Christmas Eve these dumplings are served with a little butter (or oil) instead. The Christmas Eve meal is meat free (though not fish free).
Potato and cheese pierogi ingredients
Both the filling as well as the dough are very simple to make and involve a handful of ingredients.
The filling is made by combining mashed potato with Polish cottage cheese, called 'twarog' (more on that below), fried onion and seasoning.
The pierogi dough consists of flour, hot water, a little butter and salt.
What cheese to use
A few words of explanation regarding the type of cheese used in Polish potato and cheese pierogi.
'Twarog' can be bought from any Polish delicatessen so I am sure you won't have trouble finding it. It tastes very similar to cottage cheese, though it doesn't have as much moisture (which is why I don't recommend using cottage cheese instead). When it comes to texture twarog is similar to feta cheese.
If you live in North America and have had Polish pierogi before it's likely they were made with cheddar or similar cheese (such as these homemade perogies with cheddar and potatoes). This (delicious) modification might have been created due to the fact that 'twarog' wasn't readily available outside of Poland.
What potatoes to use
I recommend using higher starch potatoes (good for mashing), such as Russets, Yukon golds or Maris Piper.
How to season pierogi ruskie
It is very important to use a generous amount of seasoning in this potato pierogi recipe. Boil the potatoes in salted water, season the filling mixture well (lots of pepper too) and don't forget to boil the dumplings themselves in salted water.
This is because the dough will absorb some of the flavour and you might end up with slightly bland tasting pierogi.
How to make the filling
The pierogi ruskie filling is incredibly easy to make!
1.Start by boiling the potatoes. Drain and mash them well. Set aside to cool.
Fry the onion in a little oil until softened (take care not to brown it). Leave to cool.
2. Combine with the mashed potato, cheese and seasoning.
3. Stir thoroughly. Use a potato masher for a smoother finish.
How to make the dough
I use the same dough in all me pierogi recipes. The proportions I used in this cheese pierogi recipe should yield approximately 55-60 dumplings.
1.To make the dough place the flour, salt and butter on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. (You can also do this in a large bowl).
2. When all the water has been added and the dough comes together continue kneading for 6 more minutes until silky smooth and soft. If it sticks to your hands add a bit of flour (no more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 20 minutes.
3. Divide the dough into 3 parts (easier to work with). Roll out one part (keeping the others covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness. Using the rim of a glass with a diameter of about 7 cm make round shapes.
Assembling the recipe
1.Place a small amount of the filling in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together. Keep the pierogies on top of a floured surface covered with a tea towel to prevent drying.
2. Bring to the boil a large pot of salted water and carefully place the pierogi into the pot one by one (not more than 15 per batch). Stir gently with a wooden spoon. Once all the pierogi have come up to the top cook gently for another 4 minutes.
3. Remove from the heat and lift the pierogies out of the pot using a slotted spoon and place in a single layer on top of a lightly greased plate. Either serve immediately or fry as per serving suggestions below.
Serving suggestions
Traditionally potato and cheese pierogi are served with fried bacon, caramelised onions, sour cream and/or butter. You can serve them straight from the pot or shallow fry them (having boiled them first) until golden and crispy.
Storing and reheating pierogi
If you aren’t using these potato and cheese pierogi straight away place them in an oven proof dish (the oil will prevent them from sticking to one another). Allow to cool completely, then refrigerate (for up to 3 days).
They can be reheated in the same dish – cover the dish with a lid or tin foil and reheat in the oven (180-190 C). You can also reheat individual portions in the microwave.
Freezing
To freeze uncooked pierogi place them on top of a floured tray and freeze for 2 hours then transfer into a freezer bag/plastic container and freeze for up to 3 months. Cook from frozen.
To freeze cooked pierogi cool them completely first then arrange individual portions in small trays (brush the pierogi thoroughly with a little oil beforehand), cover with plastic wrap and freeze for up to 3 months. Defrost before reheating.
Expert tips and FAQs
- Use Polish 'twarog' cheese, which you can buy in a Polish delicatessen.
- I recommend using higher starch potatoes (good for mashing), such as Russets, Yukon golds or Maris Piper.
- You can make the filling ahead - simply cover and refrigerate overnight.
- It is very important to use a generous amount of seasoning in this potato pierogi recipe. Boil the potatoes in salted water, season the filling mixture well (lots of pepper too) and don't forget to boil the dumplings themselves in salted water.
- Once you've made 15-20 pierogi cook them as soon as possible so they don't become dry. Best to cook pierogi in batches.
- Cooked pierogi should be spread on top of a large plate in a single layer with a drizzle of oil or butter so they don't stick to one another.
- All pierogi recipes use essentially the same pierogi dough. The dough can be made with either oil or butter. Use either 2 tablespoons of oil or 1 tablespoon of butter.
You might also like
- Polish Mushroom Dumplings (Uszka)
- Easy Polish Meat Pierogi Recipe
- Blueberry Pierogi Dumplings ('z Jagodami')
- Vegan Pierogi (Potato and Cheese)
Check out also my easy tips for making fantastic pierogi every time!
Keep in touch!
Have you made this cheese and potato pierogi recipe? How did it turn out for you? Let me know in the comments below, thanks!
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Authentic Polish Potato and Cheese Pierogi (Ruskie)
Equipment
- Large pot
- Rolling Pin
- Slotted Spoon
- Potato masher
Ingredients
For the Dough
- 350 g flour
- 185 ml very warm water
- 1 tbsp butter or 2 tbsp oil
- ½ tsp fine sea salt
For the Filling
- 250 g low fat (but not fat free) Polish cottage cheese twarog poltlusty
- 3 large potatoes
- 1 medium onion finely chopped
- 1 tbsp olive oil plus more for coating the dumplings and 1 tsp for boiling the pierogi
- Sea salt and pepper to taste
Instructions
- Peel and boil the potatoes, covered, in salted water. Drain thoroughly, mash and leave to cool.
- In the meantime heat up 1 tablespoon of oil and fry the onions slowly until softened for 5 minutes stirring often (don't brown the onions). Combine with the potatoes. Once cooled add the cheese, season well and mash using a potato masher for a smooth finish.
- To make the dough place the flour, salt and butter on top of your work surface and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If it sticks to your hands add a bit of flour (no more than 1 tsp) and knead in. Cover with a bowl and set aside for 20 minutes.
- Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite resilient and won't tear easily). Using the rim of a glass with a diameter of about 7 cm cut out round shapes (gather up the excess dough and add to the other dough part).
- Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together, using your pinky to gently push the filling away from the edges and remove any air bubbles - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky)
- Place the dumplings on a lightly floured surface and cover with a tea towel.
- Fill a large pot with salted water, add 1 tsp of oil, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon.
- When all the dumplings have come up to the surface cook them gently for about 4 more minutes, then switch off the heat and using a slotted spoon transfer onto a large plate. Drizzle with a little olive oil/butter and serve! See more serving suggestions in the post.
Notes
- Use Polish 'twarog' cheese, which you can buy in a Polish delicatessen.
- I recommend using higher starch potatoes (good for mashing), such as Russets, Yukon golds or Maris Piper.
- You can make the filling ahead - simply cover and refrigerate overnight.
- It is very important to use a generous amount of seasoning in this potato pierogi recipe. Boil the potatoes in salted water, season the filling mixture well (lots of pepper too) and don't forget to boil the dumplings themselves in salted water.
- Once you've made 15-20 pierogi cook them as soon as possible so they don't become dry. Best to cook pierogi in batches.
- If you aren't using the pierogi straight away place them in an oven proof dish (the oil will prevent sticking to one another), allow to cool and refrigerate (for up to 3 days) until they are ready to be reheated (in the same dish) - cover with tin foil and reheat in the oven. You can also store the pierogi in a microwavable bowl, covered, and reheat later in a microwave.
- Leftover dough can be wrapped and refrigerated overnight to be used the next day.
- See the post for serving suggestions and freezing instructions.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I grew up making pierogi with my family. We used potato, sauerkraut, bacon and onion mixed together for the filling. So yummy. I’m going to make some next weekend.
Sounds like a delicious filling mixture for pierogi!
can you make the filling a day in advance? Or the morning of?
Yes you can to both. Keep it in the fridge.
The butter for the dough should it be at room temperature.?
It doesn't really matter as you'll be adding warm water so the butter should get easily mixed in with the rest of the ingredients. And that's the main thing.
My family are Polish and my mother used to make pierogi frequently. In the 1960s you definitely couldn't get twarog, I hadn't even heard the name until recently, so she used crumbly cheese such as Caerphilly, Lancashire and Wensleydale. Naturally, we had them for Wigilia.
Honestly pierogi are delicious with any cheese, and I can imagine they would be great with any of these cheeses as they have so much flavour. I actually make them with cheddar sometimes too (you will find them under 'perogies' on my blog).
That's interesting too 😀 I think nowadays tvorog is sold almost everywhere. Yours is not salted or sweet, right?
I guess Polish tvorog tastes absolutely the same as in my home country- Russia..? But if we use tvorog in these dumplings, they are sweet; and if with potatoes - not sweet 🙂 but never together. Actually, I can't imagine what will be the taste, hope one day I will try Polish version 🙂
That's interesting, so twarog in Russia is always sweet? You could make these pierogi using just sweet twarog as well. But this recipe is savoury, twarog and potatoes together are amazing! Sposiba:)
Hi Monika. Nooo, twarog is not sweet, I meant that when we cook these dumpling with tvorog, we adding sugar, so dumplings with tvorog are usually sweet. But of course, you can add salt-pepper and some herb to twarog and eat it savory. 🙂
Oh, I see, so Russian twarog is probably very similar to Polish. Thanks for clarifying this!
Pierogi scene to be made a little different by each family it depends on your family just like in the dough I use buttermilk naked very nice tender dough and then the feeling I have used cream cheese cottage cheese I live out in the country if I feel like making pierogi and I have what I have that's what I use so that's what pierogies are anyway my family's two favorites are to sauerkraut and the potato and all my kids grandkids and great-grandkids love them and I just don't make them once a year every time I turn around I'm making pierogi
Thank you for taking the time to share this, Mary! It's true that pierogi can be made in so many ways, using different ingredients. Adding cream cheese into the filling sounds like a good idea, and I have to try using buttermilk in the dough!
They look so yummy! I reckon I could easily eat a bowlful!
Thank you Kat! They are pretty moreish so it's not difficult to eat a little too many:)
Oooh! These look amazing! Its a new years eve tradition in this house to make Chinese dumplings but I think we may have to have a go at these instead this year! The Peachicks LOVE pickled cabbage too so definitely off to check out that recipe too! x
Thanks Midge, my kids wouldn't forgive me if I didn't make these every year and as much as they love Chinese dumplings too they'd definitely prefer the cheese ones (for Christmas Eve at least)
Monika I love these so much. My son loves dumplings and these look and sound perfect. Thanks for sharing at Fiesta Friday this week.
Thank you, kids love this kind of food (mine could eat it every day!)
Nice looking dumplings - I need to work on forming them. Not familiar with the Polish cheese but I'm sure I could use a cheese that I like. Thanks for sharing with Fiesta Friday!
Thank you, always happy to join in with Fiesta Friday:)
These look delicious. I have seen pierogi a lot on to programmes but have never actually tried them. My parents went to Poland a few years ago so I told them they have to try them and they loved them. I'll have to give this recipe a go - thanks x
I hope you like them if you do make them:)
Oh Monika, I'm just blown away by this recipe!! Love it!!
Thank you! It's really a simple one, though does take a bit of time to come together.
I can see it's a bit of work, but the end results...my goodness does it look good!
Thanks Mollie:)