If you’ve ever craved a dish that wraps comfort, tradition, and pure deliciousness into one, let me introduce you to the Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe. This classic Polish dumpling combines the creamy goodness of mashed potatoes with the tangy richness of Polish twarog cheese, all enveloped in a tender, silky dough. Each bite offers a taste of Eastern European heritage that never fails to warm the heart and satisfy the soul. Trust me, once you try making these at home, they’ll become an irresistible favorite in your kitchen rotation!
Ingredients You’ll Need
What makes Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe truly shine are its simple, yet carefully chosen ingredients. Each component plays a key role: the twarog cheese adds a distinctive tang, potatoes provide creaminess and body, onions bring subtle sweetness, and the dough ties everything together with a delicate chew. Here’s what you’ll need to gather:
- Polish twarog cheese (8.82 ounces): A slightly tangy fresh cheese, essential for that authentic flavor.
- Potatoes (1½ pounds, unpeeled): The starchy base, boiled and mashed to creamy perfection.
- Medium onion (1, finely chopped): Adds subtle sweetness when gently fried.
- Vegetable oil (1 tablespoon + 2 tablespoons): For frying and dough moisture.
- Butter (2 teaspoons): Gives onions a silky, rich softness without browning.
- Fine sea salt (1 teaspoon plus ½ teaspoon): Crucial for seasoning both filling and dough.
- Freshly ground pepper (to taste): Offers a peppery kick balancing the cheese and potatoes.
- All-purpose/plain flour (2¾ cups): The foundation of the dough, needs to be kneaded to silkiness.
- Hot water (¾ cup): Helps develop a tender and pliable dough.
How to Make Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe
Step 1: Make the Filling
Start by preparing the star of the filling: the potatoes. Peel and cut them into halves or quarters, then boil in salted water until they’re tender and easy to mash. Drain well and mash to a creamy consistency, then let them cool so the cheese won’t melt prematurely. Meanwhile, gently fry the finely chopped onion in a blend of oil and butter until translucent—softness is the goal here, not browning. Mix the sautéed onion into the potatoes, then fold in the Polish twarog cheese, sea salt, and a generous pinch of freshly ground pepper. Use a masher to blend everything, tasting and adjusting seasoning as you go. Finally, form this luscious mixture into small walnut-sized balls, about 18 grams each, then refrigerate them until ready to assemble.
Step 2: Prepare the Dough
This dough is surprisingly simple but demands a bit of care to achieve that perfect silky texture. In a large bowl, combine the flour, salt, and oil. Gradually stir in the hot water with a spoon or spatula until a rough dough forms. Transfer it to a clean surface and knead vigorously for 6 to 8 minutes until the dough becomes smooth, elastic, and soft—not sticky. Cover loosely with cling film to prevent drying, and let it rest on a floured surface for at least 30 minutes. Resting allows the gluten to relax, making rolling out much easier.
Step 3: Roll Out and Cut the Dough
Divide your dough into three equal parts; working with smaller sections keeps it manageable and prevents drying. Roll one portion at a time on a floured surface until about 2 millimeters thick—thin enough for delicate pierogi but sturdy enough to hold the filling. If the dough sticks, sprinkle lightly with flour and use your palm to spread the surface, flipping it a few times to maintain texture without toughness. Ready your pot of salted water—about 1.5 teaspoons salt—heating it as you work. Using a cookie cutter or glass rim about 6.5 to 7 centimeters across, cut the dough into rounds. Gather scraps, re-roll, and cut again to minimize waste.
Step 4: Assemble and Cook
Place a filling ball in the center of each dough round, flatten it slightly, then carefully fold the dough over to form a half-moon. Pinch the edges firmly but gently, making two passes along the rim to seal. Keeping your fingers clean and dry helps; a paper towel nearby can keep handling easy. Lay your pierogi on a floured surface and cover with a kitchen cloth to prevent drying. Boil the pierogi in batches—drop them individually into simmering water, stir gently to keep them from sticking, then lower the heat once the water boils vigorously. When the pierogi rise to the surface, let them cook gently for about 4 more minutes. Remove with a slotted spoon, drain well, and place on a greased plate. Finish with a drizzle of melted butter for that irresistible glow and flavor.
How to Serve Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe
Garnishes
Simple garnishes elevate these pierogi beautifully. Of course, melted butter is a classic choice, enhancing both aroma and richness. You can also sprinkle with finely chopped fresh chives or dill for a fresh herbal note. For those who love a touch of sweetness, lightly caramelized onions add a wonderful contrast to the creamy filling. A dollop of sour cream on the side is traditional and provides tangy creaminess that complements every bite.
Side Dishes
While the potato and cheese pierogi are wonderfully satisfying on their own, pairing them with some humble sides takes the meal to the next level. A crisp green salad with a light vinaigrette adds refreshing balance. Pickled cucumbers or beetroot offer that perfect acidic counterpoint cherished in Polish cuisine. For heartier meals, braised cabbage or sautéed mushrooms with garlic and herbs are excellent companions that bring warmth and earthiness.
Creative Ways to Present
If you want to impress guests or make family dinners extra special, try pan-frying boiled pierogi in butter until golden and slightly crispy—this adds irresistible texture and flavor. Serve them stacked like mini savory pancakes drizzled with browned butter and sprinkled with crispy bacon bits for an indulgent twist. Alternatively, pierogi can be baked in a casserole with a creamy sauce and cheese topping for a comforting layered dish that’s perfect for winter evenings. The possibilities with Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe are truly endless and fun to experiment with.
Make Ahead and Storage
Storing Leftovers
Leftover pierogi can keep well in the refrigerator for up to 2 days if stored in an airtight container. Arrange them in a single layer or with parchment paper between layers to prevent sticking. When you’re ready to enjoy them again, just reheat gently to preserve their texture and flavor.
Freezing
This recipe is incredibly friendly to freezing. Freeze uncooked, assembled pierogi on a baking sheet in a single layer until firm, then transfer to sealed bags or containers. This prevents them from sticking together and allows you to cook fresh pierogi anytime without prep hassle. Frozen pierogi can last up to 3 months.
Reheating
To reheat cooked pierogi, the best method is to pan-fry them lightly in butter until crispy on the outside while heated through. Alternatively, boil frozen pierogi directly from the freezer, adding a couple of minutes to cooking time until they float. Microwaving is possible but can make the dough slightly tougher, so use that as a last resort for convenience.
FAQs
What is twarog cheese and can I substitute it?
Twarog is a fresh Polish cheese similar to farmer’s cheese or ricotta but denser and tangier. If unavailable, you can substitute with a well-drained ricotta mixed with a little cottage cheese or cream cheese, though the flavor won’t be quite the same.
Can I make the dough without hot water?
Using hot water helps develop a soft, pliable dough that’s easier to roll and shape. Cold water dough tends to be tougher and harder to manage. For best results, stick to the recipe’s hot water method.
How do I prevent pierogi from sticking while cooking?
Gently stir the pierogi shortly after adding them to boiling water, and avoid overcrowding the pot. Keeping them moving prevents sticking to the bottom or to each other. Also, ensuring the water is salted and sufficiently boiling is key.
Can I prepare pierogi fillings ahead of time?
Absolutely! The filling can be made a day or two in advance and kept refrigerated. In fact, chilling the filling helps it firm up slightly, making it easier to handle during assembly.
What’s the best way to serve pierogi for a dinner party?
Serve them warm, drizzled with melted butter and accompanied by sour cream, caramelized onions, and fresh herbs. Offering a few side dishes like salads, pickled vegetables, or sautéed mushrooms turns them into a feast that your guests will rave about.
Final Thoughts
There’s something truly special about making Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe from scratch. The process is rewarding and the result is unforgettable—a dish steeped in culture and bursting with comforting flavors. Whether you’re sharing them with family or surprising friends, these pierogi bring people together in the most delicious way. I wholeheartedly encourage you to give this recipe a try; it’s a wonderful gateway into Polish cuisine that everyone should experience.
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Potato and Cheese Pierogi Ruskie – Authentic Polish Recipe
This traditional Polish recipe for Potato and Cheese Pierogi Ruskie offers a delicious homemade dumpling filled with creamy mashed potatoes, tangy Polish twarog cheese, and sautéed onions. These pierogi are boiled to perfection and served with melted butter, making them a comforting and authentic Eastern European dish perfect for large gatherings or family meals.
- Total Time: 2 hours
- Yield: 45 pierogi
Ingredients
Filling
- 8.82 ounces Polish twarog cheese (or farmer’s cheese or dry cottage cheese)
- 1½ pounds potatoes (unpeeled)
- 1 medium onion (finely chopped)
- 1 tablespoon vegetable oil
- 2 teaspoons butter
- 1 teaspoon fine sea salt (plus lots of freshly ground pepper)
Dough
- 2¾ cups all-purpose/plain flour
- ¾ cup hot water
- 2 tablespoons vegetable oil (or butter)
- ½ teaspoon fine sea salt
Instructions
- Make Filling: Peel and halve or quarter the potatoes, then boil them in salted water until tender. Drain thoroughly and mash until creamy. Set aside to cool. Meanwhile, heat a pan with vegetable oil and butter, gently fry the finely chopped onion for a few minutes until softened and translucent, but not browned. Add the sautéed onion to the mashed potatoes.
- Add Cheese: Incorporate the Polish twarog cheese into the potato mixture along with salt and a generous amount of freshly ground pepper. Use a potato masher to mix everything well. Taste and adjust seasoning if needed. Form the filling into small balls about the size of a small walnut (approximately 18 grams each). Refrigerate these balls while preparing the dough.
- Make Dough: In a large bowl, combine the flour, salt, and oil. Gradually add hot water while stirring with a spatula or spoon. Knead briefly to form a rough dough then transfer to a lightly floured surface. Knead for 6-8 minutes until the dough becomes silky smooth and soft. Cover loosely with cling film to prevent drying and allow it to rest for 30 minutes or longer.
- Roll Out Dough: Divide the dough into three parts to work with easily. Roll out one portion on a lightly floured surface to about 2mm thickness, keeping other portions covered. If sticky, dust lightly with flour and use the palm of your hand to spread over the surface, then turn and continue rolling. Start heating a large pot of salted water during this step.
- Form Pierogi: Using a circular cutter approximately 6.5-7 cm in diameter, cut rounds from the dough. Gather scraps and re-roll as needed. Place a filling ball in the center of each dough circle, flatten slightly, then fold over and pinch edges firmly to seal, making sure to push filling away from edges. Repeat to form pierogi, keeping them on a floured surface and covered with a kitchen cloth to prevent drying.
- Boil Pierogi: When the salted water starts boiling, carefully add 10-12 pierogi at a time, stirring gently immediately with a wooden spoon to prevent sticking. Once the water returns to a boil, reduce to a gentle simmer and cook for about 4 minutes or until they float and the dough is tender. Stir occasionally during cooking to ensure even cooking.
- Serve: Use a slotted spoon to lift pierogi from water, draining excess water. Arrange in a single layer on a greased plate, drizzle with melted butter, and serve warm. You may keep the pot covered with simmering water to boil subsequent batches quickly, topping up with water if needed.
Notes
- Polish twarog cheese can be substituted with farmer’s cheese or dry curd cottage cheese if not available.
- Potatoes should not be peeled until ready to boil to avoid discoloration; unpeeled is preferred during boiling for texture.
- Keep flour additions minimal while rolling out dough to avoid tough pierogi.
- Boiling water should be well salted to season the pierogi dough during cooking.
- Use a kitchen cloth to cover pierogi between batches to prevent drying out.
- The filling balls should be about 18 grams each for uniform size and cooking.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
- Diet: Vegetarian
