Create your own delicious Potato and Cheese Pierogi (Pierogi Ruskie) right in your kitchen! These crescent-shaped dumplings are stuffed with creamy mashed potatoes, twaróg cheese, and caramelized onions. Simply pan-fry them in butter until golden, then serve with a dollop of sour cream and a sprinkle of fresh dill—making it the perfect dinner to warm you up.
CLICK HERE TO SAVE THIS RECIPE ON PINTEREST!
These homemade Potato and Cheese Pierogi (Pierogi Ruskie) are like crispy, buttery pockets of potato and cheese goodness that are just too good to resist! They’re delicious and perfect for the holidays!
When it comes to my favorite childhood eats, these potato and cheese pierogi take the cake, all thanks to my grandma. I used to help her make these Polish pierogi when I was a kid, and now, I stick to the tradition, whipping them up every holiday season. Honestly, if it were up to me, potato pierogi would be the only thing on the menu, but let’s not get sidetracked.
Making pierogi takes some time, but the process is incredibly rewarding. Be patient, especially with your first few pierogi, as sealing the filling inside the dumpling requires some practice, but the learning experience is enjoyable. I recommend doubling the recipe and freezing half of the pierogi for later. This simple and easy pierogi recipe, with its egg-free dough, becomes a family favorite—perfect for sharing on any occasion!
Below, I’ve included many tips to guide you in creating the perfect potato and cheese pierogi and to answer all the questions you could have.
EASY TO MAKE POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE)
When talking about potato pierogi recipes, you’ll find plenty on the internet. However, let me share my grandma’s easy pierogi recipe—it’s the best I’ve ever tried, and I’ve tried a bunch!
The magic ingredient? The dough. It contains a bit of butter to keep it moist and enhance its flavor and texture. While store-bought pierogi are okay, nothing compares to the ones from your own kitchen. These little potato dumplings freeze like a dream, allowing you to make a bunch and enjoy them for months.
If you’re looking for more comforting pierogi ideas, be sure to check out my Blueberry Pierogi recipe and my Lazy Pierogi Recipe. Each one brings a different, delicious flavor to the table!
INGREDIENTS FOR THIS POTATO AND CHEESE PIEROGI RECIPE
This is one of those recipes where you probably already have most of the ingredients on hand. For the full list of ingredients and instructions, please see the recipe card at the end of this post.
Dough:
- Flour to make pierogi—I’m using all-purpose flour.
- Hot Water—Adding hot water makes the dough soft and pliable.
- Unsalted Butter—Butter really makes the dough perfect. I’m using butter for its taste, but any vegetable oil will also work.
- Salt—Don’t forget to add salt to the dough; it’s crucial to season not only the filling but also the dough itself.
Filling:
- Russet Potatoes—The potatoes should be cooked and mashed while they’re still hot and then combined with the rest of the filling ingredients.
- Yellow Onion—The filling gets a flavor boost from sweet onions lightly caramelized. You can’t add too little!
- Twaróg cheese—This recipe requires full-fat Polish twaróg cheese. Farmer’s cheese can be used as a substitute.
- Salt and black pepper—Season to taste, but don’t spare the pepper.
Toppings:
- Sour cream
- Fresh dill
PIEROGI IN POLAND
Polish pierogi are soft dumplings made from thinly rolled dough, available in various flavors such as potato and cheese, sauerkraut and mushrooms, and meat (especially in the region where I’m from). Boiled and given a quick fry in butter, particularly for the potato-filled ones, they are often topped with sour cream for a delightful treat. In Poland, pierogi are incredibly popular, enjoyed as both a main dish and a side. Sweet pierogi filled with fruits like strawberries and blueberries become a popular choice during the summer. The possibilities for flavor combinations are endless.
WHAT IS Twaróg CHEESE?
Twaróg cheese, a highly popular Polish curd cheese, shares similarities with cottage cheese but offers a smoother and creamier texture. Crafted from soured milk, warmed, cooled, and strained, it is affectionately known as “white cheese” in Poland.
Finding an equivalent cheese can be challenging, but farmer’s cheese comes remarkably close in taste. However, substitutions with cottage cheese, Italian ricotta, German quark, or Austrian topfen may not fully capture the distinctive flavor of Twaróg.
Readily available in Polish, Russian, or Ukrainian supermarkets, Twaróg is typically labeled as “Twaróg tłusty” (full-fat, a favorite for this recipe).
HOW TO MAKE POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE)
Although these pierogi look impressive, they are actually quite easy to make. Follow simple steps below.
- Cook and mash the potatoes. Sauté the onions until translucent and lightly caramelized, approximately 15 minutes; then set the skillet aside.
- Stir the mashed potatoes with cooked onion and cheese. Season generously with salt and pepper, and mash the ingredients together until the stuffing is uniform. Taste and correct for seasoning, then cool it to room temperature. This flavorful potato and twaróg cheese filling is now ready for your pierogi.
- In a large bowl, mix together the flour and salt. In a small saucepan, heat the water with butter until very hot but not boiling. Gradually pour the hot, buttery liquid into the bowl of flour, and mix with a wooden spoon until roughly combined.
- Once the dough begins to form, lose the spoon and knead the dough with your hands on a floured surface. Knead the dough by turning it out onto a floured surface and using the heels of your palms. Give the dough a quarter turn every now and then for a couple of minutes. The dough is done when it becomes smooth, elastic, and no longer sticks to your hands.
- Wrap the finished dough with plastic food wrap, and let it rest at room temperature for 20 minutes.
- Roll out the dough on a lightly floured surface using a rolling pin into a 1/8-inch (3mm) thick round. Use a round cookie cutter to cut out 3-inch circles very close together.
- Spoon a small portion of mashed potato filling in the middle of the pierogi dough. Then gently fold the dough over the filling to make a half-circle. Pinch the two sides together at the top, then work your way down on both sides, ensuring the dough seals securely over the filling. Seal the pierogi tightly to prevent them from opening up during cooking.
HOW TO COOK POTATO AND CHEESE PIEROGI
- Once all of your potato and cheese pierogi are made, bring a large pot of salted water to a boil, add 1 teaspoon of oil, and add pierogi one by one into the water. Gently stir to ensure they don’t stick to the bottom of the pot. Allow them to cook until they rise to the surface, and then continue cooking for an additional 1.5 to 2 minutes until they become puffy. The cooking time will depend on the thickness of the dough.
- Use a slotted spoon to remove pierogi from the water. Repeat the process with the remaining pierogi.
- Place the cooked pierogi on a serving platter. Top with browned butter, warmed reserved caramelized onions, sour cream, and freshly chopped dill. This is my personal FAVORITE way to eat homemade Polish potato and cheese pierogi. 🙂 Enjoy! Smacznego!!!
HELPFUL TIPS FOR MAKING DELICIOUS POTATO AND CHEESE PIEROGI
- Use Russet Potatoes: Choose starchy potatoes like Russets for a smoother and fluffier mashed potato filling.
- Well-Seasoned Potatoes: Ensure your mashed potatoes are well-seasoned with salt and pepper to enhance the flavor of the filling.
- Onions: Do not brown the onions; cook gently until tender and caramelized.
- Hot Water: The temperature of the water is a key factor in achieving the perfect pierogi dough. Adding hot water makes the dough soft and pliable. Be cautious, as overly hot water can lead to a slightly chewy and sticky texture. On the other hand, cold water poses challenges, making the dough harder to roll out and shape into those delightful pierogi.
- Tools for cutting the dough: You can use a biscuit cutter, round cookie cutter, or water glass when cutting the dough for pierogi.
- Effective Sealing: Seal the pierogi edges tightly to prevent the filling from leaking during cooking. Make sure you pinch your pierogi closed completely, or they will break apart when you boil them.
- Prevent uncooked pierogi from drying out: To prevent uncooked pierogi from drying out, cover the entire batch with plastic wrap or a kitchen cloth.
- Cook in Batches: Cook pierogi in batches to avoid overcrowding the pot, ensuring they cook evenly.
WHAT DO YOU SERVE POTATO AND CHEESE PIEROGI WITH?
Potato and cheese pierogi (pierogi ruskie) pair well with various accompaniments, allowing you to choose based on personal taste. Here are some popular options:
- Melted Butter: Melted butter adds richness to the pierogi.
- Caramelized onions: Lightly caramelized onions add a sweet and savory flavor that pairs well with the potato and cheese filling.
- Sour Cream: Traditional pierogi are often served with a side of sour cream. The coolness and tanginess of sour cream complement the savory filling of the pierogi.
- Bacon Bits: Pan-fry some bacon bits and toss them with your pierogi.
- Chopped Herbs: Fresh herbs like chives, parsley, or dill can enhance the overall flavor and provide a burst of freshness.
STORING PIEROGI TIPS:
After cooking your pierogi, lightly coat them with melted butter and refrigerate in an airtight container. They can be stored for up to 4 days. The next day, consider pan-frying them with butter until golden for a delightful twist.
HOW TO FREEZE PIEROGI
Freezing pierogi is easy; however, there are a few important things you need to remember.
Uncooked Pierogi: Note that unboiled raw pierogi are more prone to cracking in the freezer compared to cooked ones. Despite this, I usually freeze raw pierogi.
Transfer your pierogi to a large baking sheet covered in parchment paper. Place the baking sheet into the freezer and freeze the pierogi until solid, for 2-3 hours. Once they are all frozen, transfer the frozen pierogi to an airtight bag and return them to the freezer with as much air removed from the bag as possible. They will stay fresh for up to 3 to 4 months (just keep an eye out for freezer burn).
HOW TO COOK FROZEN PIEROGI?
No need to defrost your frozen pierogi—treat them like fresh ones, but be cautious with the quantity. Cook a smaller batch, around 7-8 frozen pierogi at a time (compared to 10-12 fresh). Dropping too many frozen pierogi simultaneously can lower the water temperature and cause them to burst. Place the frozen pierogi into boiling water and stir gently with a wooden spoon or spatula to prevent them from sticking together or to the bottom of the pot. Boil for 3 to 5 minutes until they float to the top and are well-puffed. Drain in a colander and toss gently in melted butter or pan-fry until they’re lightly browned on the outside.
FAQ
Why is my pierogi dough tough?
If your pierogi dough turns out tough, it’s likely due to insufficient kneading, not resting, or the use of cold water. Another possibility is that you might have added too much flour; in this case, incorporate more water until the dough achieves a smooth and soft consistency.
What does unleavened dough mean in cooking?
Unleavened dough is a type of dough that does not contain leavening agents, such as yeast or baking powder, which are responsible for causing the dough to rise and become fluffy. In unleavened dough, the absence of these leavening agents results in a denser and flatter texture. It is commonly used in the preparation of certain types of bread, crackers, and pastries. Unleavened dough is often preferred for specific culinary applications, such as making flatbreads like tortillas or traditional unleavened bread.
YOU MIGHT ALSO LIKE
- Rosół Polish Chicken Soup
- Beet Greens soup – Polish Botwinka
- Polish Cauliflower Soup
- Kolaczki Polish Cookies
- Polish Easter Babka
- Pear, Walnut and Goat Cheese Galette
KEEP IN TOUCH
Want to connect more with The Tasty Chapter? Follow at:
Facebook, | Pinterest, | Instagram.
Made this recipe? Please let me know if you liked it by leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and a review below. And remember to subscribe to my newsletter—it’s free! Thank you!
Happy cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
Potato and Cheese Pierogi (Pierogi Ruskie)
Ingredients
For the Dough
- 3 cups all-purpose unbleached flour plus more for surface dusting
- 1/3 cup unsalted butter (50g)
- 3/4 teaspoon kosher salt
- 1 cup water hot water
For the Filling
- 1 kg russet potatoes washed, peeled and cut into even sized chunks (2.2 lbs)
- 500 g twaróg (Polish cheese) or Farmer's cheese room temperature
- 2 medium onions finely chopped
- 2 tablespoons unsalted butter room temperature
- kosher salt to taste
- freshly ground black pepper to taste
To Serve
- 2 tablespoons unsalted butter (to be melted in hot skillet)
- fresh dill chopped, for garnish
- 1/2 cup sour cream for garnish
- 1 teaspoon vegetable oil add to boiling water
Instructions
Start the filling
- Start by making the mashed potatoes. Wash and peel the russet potatoes before cutting them into small, uniform pieces to ensure even cooking. Place the diced potatoes in a pot with 1 teaspoon of salt and enough water to cover them by about 2 inches. Bring the water to a boil and continue boiling until the potatoes are tender when pierced with a fork, typically taking 15-20 minutes. While the potatoes are cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onions and cook, stirring frequently, until they're soft and lightly golden, approximately 15 minutes; then set the skillet aside. Drain the boiled potatoes and place them in a large mixing bowl, mashing until smooth with a potato masher. Stir in about a third of the fried onions with their butter (more or less depending on what kind of stuffing you prefer) and add twaróg/farmer's cheese. Season generously with salt and pepper, and mash the ingredients together until the stuffing is uniform. Taste and correct for seasoning, then cool it to room temperature.
Start the dough
- In a large bowl, mix the sifted flour and salt together. In a small saucepan, heat the water with butter until very hot but not boiling. Gradually pour the hot, buttery liquid into the bowl of flour, and mix with a wooden spoon until roughly combined.Once the dough begins to form, lose the spoon and knead the dough with your hands on a floured surface. If you don't have a standing mixer, use your hands to knead the dough together. If you do have a standing mixer, run it with the dough hook for approximately 4 to 5 minutes or until the dough is pulling away from the bowl and has a smooth and elastic consistency. Knead the dough by turning it out onto a floured surface and using the heels of your palms. Give the dough a quarter turn every now and then for a couple of minutes. The dough is done when it becomes smooth, elastic, and no longer sticks to your hands. The dough should be perfect, but if for some reason it’s not, add some water if it’s too dry or a little bit of flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready; it must be further kneaded until soft and elastic (after resting time it will be even softer). Wrap the finished dough with plastic food wrap, place it on a plate, cover it with an inverted bowl, and let it rest at room temperature for 20 minutes.
Roll out the dough
- Divide the dough into 4 parts, and work on one part at a time while keeping the remaining dough covered with plastic wrap.Line a baking sheet with parchment paper and dust it generously with flour to prevent sticking. Roll out one piece of the dough on a lightly floured surface using a rolling pin into a 1/8-inch (3mm) thick round. Then, use a biscuit cutter or round cookie cutter lightly dipped in flour to cut out 3-inch circles very close together (you can make the circles bigger, around 4 inches, if you prefer). Collect scraps of pierogi dough, cover with plastic wrap, and you can re-roll the scraps and cut them out, or you can save and refrigerate the scraps to boil as a rustic pasta in soup or for another use.
Form the pierogi
- Then, take a circle and spoon about 1 tablespoon of filling into the center of each dough circle (you can form balls from the stuffing or simply add the stuffing with a spoon), and fold the dough over the filling to make a half-circle. Pinch the two sides together at the top, then work your way down on both sides, ensuring the dough seals securely over the filling. Seal the pierogi tightly to prevent them from opening up during cooking. Keep a little flour on your hand and pinch really tight until it is sealed. Arrange the pierogi on a floured surface and cover them loosely with plastic wrap or a kitchen towel to prevent drying.Continue the process with the remaining dough, and then repeat the entire procedure with the remaining portion of dough. You should have about 55-60 pierogi.
Boil the pierogi
- Fill a large pot with water, season it with salt, and add 1 teaspoon of oil. Bring the water to a boil.Cook the pierogi in batches. Gently drop a few pierogi one by one into the boiling water and stir gently with a wooden spoon to ensure they don't stick to the bottom of the pot.Allow them to cook until they rise to the surface, and then continue cooking for an additional 1.5 to 2 minutes until they become puffy. The cooking time will depend on the thickness of the dough.Use a slotted spoon to remove them from the water. Repeat the process until you've cooked all the pierogi.
- Melt the 2 tablespoons of butter in a skillet over medium-low heat. Add the reserved caramelized onions, and heat until warmed. Place the cooked pierogi on a serving platter. Top with browned butter from the pan, warmed reserved caramelized onions, sour cream, and freshly chopped dill. Enjoy! Smacznego!