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Top down view of cooked potato and cheese pierogi ruskie with sour cream and fork on beige plate.
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Potato and Cheese Pierogi Ruskie - Authentic Polish Recipe

This is an authentic Polish potato and cheese pierogi (ruskie) recipe with mashed potatoes and Polish twaróg - curd cheese. Soft, tangy and delicious, these dumplings are one of the most popular traditional Polish dishes.
Course Dinner, Main
Cuisine Polish
Cook Time 2 hours
Total Time 2 hours
Servings 45 pierogi
Calories 34kcal
Author Monika Dabrowski

Equipment

  • Large pot
  • Rolling Pin
  • Slotted Spoon
  • Potato masher
  • Cookie cutter or glass diameter 7cm/3"

Ingredients

For the Filling

  • 8.82 ounces Polish twarog cheese see *Notes
  • 1½ pounds potatoes unpeeled, see **Notes
  • 1 medium onion finely chopped
  • 1 tablespoon vegetable oil
  • 2 teaspoons butter
  • 1 teaspoon fine sea salt plus lots of freshly ground pepper

For the Dough

  • 2¾ cups all-purpose/plain flour
  • ¾ cup hot water
  • 2 tablespoons vegetable oil or butter
  • ½ teaspoon fine sea salt
US Customary - Metric

Instructions

Make Filling

  • Prepare potatoes: Peel and halve or quarter the potatoes then boil in salted water until tender. Drain thoroughly then mash until creamy. Set aside to cool.
  • Prepare onion: To a pan add the oil and butter and fry the onion gently for a few minutes until softened and translucent (do not brown it). Add to the potato.
  • Add cheese: Add the cheese, salt and a generous amount of pepper then using a potato masher incorporate into the mixture. Taste and adjust the seasoning if required. Set aside while you make the dough.
  • Prepare filling balls: Make round pierogi filling balls the size of small walnuts (weighing approx. 18 grams each). Refrigerate the balls while you make the dough.

Make dough

  • Prepare dough: To a large bowl add the flour, salt and oil then gradually add the hot water stirring in with a spatula or spoon. Knead briefly to form a rough dough then place it on a clean surface and knead for 6-8 minutes until silky smooth and soft. Cover the dough loosely with cling film (to prevent it becoming dry) and set aside on a lightly flour surface for 30 minutes (longer is fine).
  • Roll out: Divide the dough into 3 parts (easier to work with). Roll out one part (keeping the others covered) on top of a lightly floured surface to a thickness of about 2mm (quite thin). If the dough becomes sticky as you roll sprinkle with a little flour and spread over the surface using the palm of your hand then turn it over (you can do this 2-3 times) and continue rolling.
    TIP: Add only as much flour as is necessary (to avoid tough, chewy pierogi). Also at this point start heating a large pot of water (add about 1.5 teaspoons of salt).

Assemble and cook

  • Form pierogi: Using a cookie cutter (or the rim of a glass) with a diameter of about 6.5-7cm (2.8-3'') cut out round shapes. (Gather up the dough scraps and add to the remaining dough). Place the dough round in the palm of your hand (if the dough sticks to your work surface use a thin spatula to gently help it come away). Place the filling ball in the centre, flatten, bring the sides together then using your fingertips stick the edges together (gently pushing the filling into the dumpling away from the edges). Go over the edges twice (but try not to make them too big).
    TIPS: I find it helpful to keep a paper towel handy to wipe my fingertips in case the filling mixture sticks to them. Keep the pierogi on top of a floured surface and cover with a kitchen cloth to prevent drying. Boil each batch (10-12 pierogi) as soon as you've made it.
  • Boil pierogi: When the water starts to boil carefully add the pierogi, one by one (but don't lower the heat yet) and immediately stir gently with a wooden spoon to prevent them sticking to the bottom of the pot and each other. When the water starts to boil too rapidly lower the heat. When all the pierogi have come up to the top simmer gently for 4 minutes. Stir once or twice throughout cooking (or as needed).
  • Serve: Lift the pierogi out of the pot using a slotted spoon (getting rid of as much water as possible) and place in a single layer on top of a greased plate. Drizzle with a little melted butter and serve.
    TIP: Alternatively keep the pierogi covered while you make the next batch. Use the same water topping up if necessary. I keep my pot of water covered, simmering, so I can boil each batch as soon as I've made it.

Notes

  • *Use Polish 'twaróg' cheese, which you can buy in a Polish store (or some large supermarkets, if in UK).
  • **I recommend using higher starch, floury potatoes (good for mashing) or all-rounders, such as Russets, Yukon Golds (or Maris Piper/King Edwards if in UK).
  • Roll out the dough in batches (easier to work with) to a thickness of about 2mm (this is quite thin).
  • To save time you can make the dough while you are waiting for the potatoes to boil and cool.
  • Taste the filling mixture and adjust the seasoning if required before making the pierogi. Some of the flavour will be absorbed by the dough so make sure the filling is well seasoned.
  • Keep the dough covered with cling film (loosely at first as it might still be warm).
  • It's important to bring the water to the boil before cooking the pierogi.
  • Keep uncooked pierogi on top of a floured surface and cover with a kitchen cloth as they dry out quickly. This is also why you should boil them as soon as you've made a batch (10-12).
  • Store leftover cheese and potato pierogi in a container or bowl, covered, and refrigerate for up to 4 days.
  • See serving suggestions and freezing instructions in the post.

Nutrition

Serving: 1dumpling | Calories: 34kcal | Carbohydrates: 6g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.4mg