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 the traditional dishes served on Christmas Eve in parts of Poland.
As promised earlier this week today I am sharing my recipe for Polish potato and cheese pierogi, also called ‘pierogi ruskie‘. This is another popular dish (in addition to the Sauerkraut Dumplings I posted a few days ago) enjoyed as part of the Polish Christmas Eve celebrations.
Both the sauerkraut dumplings as well as the cheese and potato dumplings are also everyday recipes. But while the everyday version is often enjoyed with 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.
What cheese to use in Polish potato and cheese pierogi ruskie
A few words of explanation regarding the type of cheese I used in this Polish dumplings recipe.
‘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. This modification was probably created due to the fact that ‘twarog‘ isn’t readily available outside of Poland.
Easy pierogi dough for Polish pierogi recipe with cheese and potato
The dough I used in this recipe is exactly the same as the dough used in the Sauerkraut Dumplings as well as Porcini Dumplings (Uszka). (Click through to these recipes for more photos). The proportions I used in this cheese pierogi recipe should yield approximately 55-60 dumplings.
Divide the dough into 3 parts and while you are working with 1 keep the other 2 covered with a bowl or wrapped in cling film. Alternatively, if you want to make less dumplings either halve the ingredients or use the proportions from my sauerkraut dumplings recipe.
How to make pierogi filling
The pierogi ruskie filling is incredibly easy to make!
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, then combine with the mashed potato and cheese, season well and stir thoroughly. Use a potato masher for a smoother finish.
Another popular Polish recipe involving potatoes you might also like are crispy Polish potato pancakes.
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 dumplings.
Dumplings do require a bit of time to prepare but the good news is you can make the cheese and potato filling ahead! Simply cover and refrigerate overnight.
Equipment you’ll need
- Measuring cup and scale
- Medium pot and frying pan for making the filling
- Large spoon, knife and potato masher
- Rolling pin
- Large pot and slotted spoon for cooking the pierogi
- Large plate and oven proof dish for storing pierogi (optional)
How to make cheese and potato Polish dumplings: step-by-step
1. Combine the mashed potatoes with the Polish cheese, fried onions and seasoning and mash until smooth using a potato masher.
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2. Pierogi ruskie filling ready to use
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3. 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.
4. When the dough starts to come together knead for 2-3 minutes until the dough becomes smooth, soft and elastic. If it sticks to your hands add a bit of flour (not more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 15 minutes.
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5. Roll out the dough on top of a very lightly floured surface as thinly as possible, 2-3 mm in thickness. Using a glass with a diameter of about 7 cm make round shapes.
6. 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.
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Storing and reheating Polish pierogi
If you aren’t using the dumplings 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) until you want to use them.
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.
As always, I am happy to answer any questions you may have so do get in touch!
Use oil or butter in the dough for pierogi ruskie recipe
All pierogi recipes use essentially the same pierogi dough. The dough can be made with either oil or butter. So use either 2.5 tablespoons of oil or 1 tablespoon of butter. (See specific recipes – links below – for details).
Top tips
- 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.
More pierogi recipes
If you love Polish pierogi you might like these traditional Polish sauerkraut dumplings. These Polish porcini dumplings (‘uszka’) are another Polish classic you might like.
Check out my most recent pierogi recipe with a healthy, delicious filling – Polish meat pierogi with butternut squash. And if fruit pierogi is your thing try my blueberry pierogi!
Keep in touch!
Have you made this pierogi recipe? How did it turn out for you? Let me know in the comments below, thanks!
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Polish Potato and Cheese Pierogi (Ruskie) Dumplings
Ingredients
For the Dough
- 350 g flour
- 185 ml very warm water
- 1 tablespoon butter
- 1/2 tsp fine sea salt good pinch
For the Filling
- 250 g low fat (but not fat free) Polish cottage cheese Twarog poltlusty
- 3 large potatoes
- 1 medium onion finely chopped
- 2 tablespoons 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, mash and leave to cool.
- To make the filling heat up the oil and fry the onions slowly until softened for a few minutes, stirring often (don't brown the onions). Combine with the potatoes. Add the cheese, season well and stir to combine (it's a good idea to use 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 the dough starts to come together and all the water has been added knead for 2-3 minutes until the dough becomes smooth, soft and elastic. If it sticks to your hands add a bit of flour (not more than 1 tsp) and knead in. Cover with a bowl or wrap in cling film and set aside for 15 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 a glass with a diameter of about 7 cm make 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!
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 dumplings 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.
Nutrition
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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:)