Pierogi Ruskie

Polish dumplings filled with potato, twaróg-style cheese, and golden onions.

Preparation: 45 min · Cooking: 36 min · Total: 1 hr 35 min · 6 servings

Ingredients

• 420 g all-purpose flour — Contains wheat (gluten). Use 400 g in the dough and reserve 20 g for dusting.
• 220 ml warm water — Warm, not boiling; use all 220 ml in the dough.
• 650 g potatoes — Peel and cut into even cubes.
• 220 g twaróg-style farmer cheese — Contains milk; drain if wet, then crumble.
• 2 pc onions — Peel and finely chop.
• 60 g butter — Contains milk. Use 40 g for the onions and 20 g for browning the dumplings.
• 2 water for boiling — Use the same water to boil the potatoes and then the dumplings; top up if needed.
• 1 tsp salt — Use 1/2 tsp in the boiling water and 1/2 tsp in the filling.

Instructions

1. Make and rest the dough

   Mix 400 g flour with 220 ml warm water. Knead for about 5 minutes until smooth and soft, cover the dough, and rest for 20 minutes. Reserve the remaining 20 g flour for dusting.

   Rest dough: 1200 seconds

2. Cook potatoes and filling

   Bring 2 L water with 1/2 tsp salt to a boil. Add the peeled, cubed potatoes and simmer for about 20 minutes until a fork slides through; lift out and drain, keeping the water in the pot. While they cook, fry the finely chopped onions in 40 g butter over medium heat until golden. Mash the potatoes, then mix with the drained, crumbled cheese, onions, and remaining 1/2 tsp salt. Cool the filling until comfortable to handle.

   Simmer potatoes: 1200 seconds

3. Roll and fill the dumplings

   On a surface dusted with the reserved 20 g flour, roll the rested dough to about 2 mm thick. Cut roughly 8 cm rounds, place about 1 tbsp filling in each, fold into half-moons, and pinch the edges firmly. Keep the shaped dumplings covered while working.

4. Boil the dumplings

   Bring the reserved water back to a gentle boil. Lower the dumplings in batches without crowding; stir once to prevent sticking. Cook for about 2–3 minutes after they float, until the dough is tender and no raw, floury centre remains. Lift out with a slotted spoon; allow about 12 minutes total for batches.

   Dumplings float, then cook 2–3 minutes more; dough is tender without a raw, floury centre.

   Boil dumplings: 720 seconds

5. Brown in butter and serve

   Melt the remaining 20 g butter in a skillet over medium heat. Brown the boiled dumplings in batches for about 2 minutes per side until lightly golden and hot throughout. Serve immediately.

   Lightly golden on both sides and hot throughout.

   Brown dumplings: 240 seconds

Tips

• Resting the dough makes it easier to roll thinly.
• Seal edges firmly so filling stays inside.

Common mistakes

• Overfilled dumplings burst while boiling.
• Dry filling makes the dumplings crumbly.

Substitutions

• If twaróg is unavailable, use well-drained ricotta; season to taste because it is milder.

Storage

Refrigerate cooked pierogi in a covered container at 4 C or below within 2 hours; eat within 3 days.

Reheating

Reheat in a skillet until steaming hot throughout (74 C if measured).

About this recipe

Pierogi ruskie are Polish potato-and-twaróg dumplings associated with the historical eastern borderlands; “ruskie” refers to Ruthenia, not modern Russia.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.