Pierogi Ruskies – Polish Dumplings Recipe

Introduction

Pierogi Ruskie, or Polish potato and cheese dumplings, are a beloved comfort food with a tender dough and savory filling. These homemade pierogis are perfect for a hearty meal, served with buttery onions and a dollop of sour cream.

Ingredients

• 2 cups plain/all-purpose flour
• 1 tsp 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 kosher salt (for cooking potatoes)
• 30g (2 tbsp) unsalted butter (for filling)
• 1 cup shredded cheddar cheese, tightly packed
• 1/4 tsp kosher salt (for filling)
• 1/2 tsp black pepper
• 30g (2 tbsp) unsalted butter (for onion sauce)
• 1 onion, finely diced
• 1/2 tsp kosher salt (for onion)
• 1 tbsp kosher salt (for boiling water)
• 25g (1 1/2 tbsp) unsalted butter per 8-10 pierogis (for tossing after boiling)
• Sour cream, for serving
• Parsley or chives, finely chopped (a pinch, for garnish)

Instructions

1. Step 1: Boil the potatoes with 1 tbsp salt in enough cold water to cover by about 3cm (1 inch). Bring to a boil, then simmer for 15 minutes until soft.
2. Step 2: Drain the potatoes and pass them through a potato ricer into a bowl or mash well.
3. Step 3: While still warm, add 30g butter, shredded cheddar cheese, 1/4 tsp salt, and black pepper. Mix thoroughly, then spread out about 1cm (1/2″) thick on a tray. Cover tightly with cling wrap and cool at room temperature for 30 minutes. Refrigerate for at least 1 hour until cold.
4. Step 4: To make the dough, heat water and 50g butter gently until just melted (do not boil). In a bowl, whisk together flour and 1 tsp salt. Make a well and add the warm buttered water and egg, mixing into a shaggy dough.
5. Step 5: Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in cling wrap and rest at room temperature for 30 minutes.
6. Step 6: Roll the dough out to about 3mm (1/8″) thickness on a floured surface. Cut out 7.5 cm (3″) rounds.
7. Step 7: Place 1 tablespoon of filling in the center of each round. Wet half the edge with water, fold over and press edges firmly to seal with slight indentations—no pleats needed.
8. Step 8: Place wrapped pierogis on a floured tray. Gather leftover dough, re-roll, and continue until all filling is used, making about 30 pierogis.
9. Step 9: For onion butter sauce, melt 30g butter in a skillet over medium heat. Add diced onion and 1/2 tsp salt; cook, stirring regularly, for 10 to 15 minutes until golden at the edges. Set aside to cool slightly.
10. Step 10: Cook pierogis in batches of 10-12. Boil about 3 liters/quarts of water with 1 tbsp salt. Drop pierogis in and cook for 5 minutes until floating.
11. Step 11: Using a slotted spoon, transfer pierogis to a bowl. Reserve about 1 cup of the cooking water.
12. Step 12: Melt butter in a large skillet over medium heat. Add one-third of the onion butter, cooked pierogis, and 2 tablespoons reserved water. Toss for about 1 minute to coat evenly in butter.
13. Step 13: Serve hot, garnished with parsley or chives and a dollop of sour cream.

Tips & Variations

• Use a potato ricer for smooth filling, or mash well to avoid lumps.
• Cheddar cheese can be swapped for farmer’s cheese or a mild mozzarella for a different flavor.
• For a vegan version, replace butter with plant-based margarine and omit the egg from the dough (add a little more water instead).
• Make extra pierogis and freeze them uncooked; cook directly from frozen adding a couple of extra minutes to boiling time.
• Serve with crispy bacon bits or fried mushrooms for added richness.

Storage

Uncooked pierogis can be frozen on a tray and then transferred to a sealed container for up to 3 months. Cooked pierogis keep in the refrigerator for 2-3 days and reheat gently in a skillet with a little butter to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling in advance?

Yes, you can prepare both the dough and filling a day ahead. Keep them refrigerated and assemble pierogis just before cooking.

How do I prevent pierogis from sticking while cooking?

Make sure to use enough boiling water with salt and do not overcrowd the pot to allow them to move freely. Stir gently after adding to prevent sticking to the bottom.

Pierogi Ruskies – Polish Dumplings Recipe

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4.9 from 145 reviews

Pierogi Ruskies are traditional Polish dumplings filled with a savory mixture of mashed potatoes, cheddar cheese, and onions. This homemade recipe guides you through making delicate dough, preparing a flavorful cheesy potato filling, and finishing the dumplings with a delicious onion butter sauce. Soft boiled and pan-tossed in butter, these pierogis are served with a dollop of sour cream and fresh herbs, offering a comforting and authentic Eastern European dish perfect for family meals or special occasions.

• Author: Elena
• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: Approximately 30 pierogis 1x
• Category: Main Course
• Method: Boiling and Pan-frying
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

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Dough Ingredients

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

Filling Ingredients

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

Onion Butter Sauce

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

For Cooking and Serving

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

Instructions

1. Prepare the Filling: Place the peeled and sliced potatoes in a large saucepan with 1 tbsp kosher salt and cover with cold tap water by about 3cm (1 inch). Bring to a boil over high heat, then reduce the heat to medium-high and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
2. Mash Potatoes: Drain the cooked potatoes and pass them through a potato ricer into a large bowl, or mash them using a potato masher for a smooth texture.
3. Add Cheese and Seasoning: Immediately add 30g (2 tbsp) unsalted butter, shredded cheddar cheese, 1/4 tsp kosher salt, and 1/2 tsp black pepper to the warm potatoes. Mix well with a wooden spoon until all ingredients are fully combined.
4. Cool the Filling: Spread the filling evenly about 1cm (1/2 inch) thick on a tray. Cover with cling wrap, pressing the wrap down so it fully contacts the filling to prevent drying out. Let cool on the counter for about 30 minutes, then refrigerate until properly chilled for at least 1 hour.
5. Make the Dough: In a small saucepan, gently heat the water and 50g (3 tbsp) unsalted butter together over medium heat until the butter melts, then remove from heat. In a mixing bowl, whisk the flour and 1 tsp kosher salt together. Make a well in the center and pour in the warm buttered water and the whisked egg. Mix until a shaggy dough forms.
6. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. You may also use a stand mixer with a dough hook for this step.
7. Rest the Dough: Wrap the dough tightly in cling wrap and let it rest on the counter for 30 minutes to relax the gluten and ease rolling.
8. Roll Out and Cut Dough: On a floured surface, roll the dough out thinly to about 3mm (1/8 inch) thickness. Using a 7.5cm (3 inch) round cutter, cut out circles of dough. Gather any leftover dough, wrap, and set aside to re-roll later.
9. Fill and Seal Pierogis: Place about 1 tablespoon of the chilled potato-cheese filling in the center of each dough round. Dip a finger in water and run along half of the dough circle’s edge to moisten. Fold the dough over the filling into a half-moon shape and press firmly along the edges, creating small indents to seal (pleating is not required).
10. Prepare Onion Butter Sauce: In a non-stick skillet over medium heat, melt 30g (2 tbsp) unsalted butter until foamy. Add finely diced onion and 1/2 tsp kosher salt, cooking while stirring regularly for 10 to 15 minutes until the onions turn golden brown at the edges. Remove from heat and set aside.
11. Cook Pierogis: Bring approximately 3 liters/quarts of water to a boil in a large pot with 1 tbsp kosher salt. Working in batches, drop 10 to 12 pierogis into the boiling water to give them space to cook. Cook for 5 minutes or until the pierogis float to the surface.
12. Drain and Reserve Cooking Water: Using a slotted spoon, transfer cooked pierogis to a bowl. Reserve about 1 cup of cooking water to use in the sauce.
13. Toss Pierogis in Butter Sauce: In a large skillet over medium heat, melt 25g (1 1/2 tbsp) unsalted butter per 8-10 pierogis. Add one-third of the prepared onion butter and the cooked pierogis along with 2 tablespoons of reserved cooking water. Toss gently for about 1 minute to coat the pierogis evenly with the savory butter and onions. Repeat for remaining batches if cooking more.
14. Serve: Transfer the butter-coated pierogis to a serving plate. Sprinkle with finely chopped parsley or chives and serve immediately with a dollop of sour cream on the side. Enjoy warm for the best flavor and texture.

Notes

• Note 1: Use medium-sized starchy potatoes like Russet or Yukon Gold for the best texture.
• Note 2: Cheddar cheese should be finely shredded and tightly packed for accurate measurement and even mixing.
• Note 3: Kneading develops gluten, giving the pierogi dough elasticity; resting helps relax the dough for easier rolling.
• Note 4: When cooking large batches, cook pierogis in smaller groups to avoid overcrowding and maintain cooking quality.

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