Pierogi Ruskie: Potato-Cheese Pierogi

Potato-Cheese Pierogi Recipe
The Spruce
  • Total: 105 mins
  • Prep: 90 mins
  • Cook: 15 mins
  • Yield: 30 pierogi (6 servings)
Nutritional Guidelines (per serving)
105 Calories
3g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: 30 pierogi (6 servings)
Amount per serving
Calories 105
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 20mg 7%
Sodium 273mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Protein 4g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Polish potato pierogi recipe or pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh) is from chef Marek (Mark) Widomski, founder, and director of the Culinary Institute in Cracow, Poland.

Pierogi ruskie are among the most popular types of Polish dumplings. Contrary to what most people believe, that does not translate to "Russian pierogi." It actually means Ruthenian or Rusyn pierogi.

Ruthenians or Rusyns are also known as Carpatho-Rusyns represented by the peoples around the northern Carpathian Mountains in western Ukraine, eastern Slovakia, and southern Poland. This area also is known as Galicia in English (Galicja in Polish, Halic in Slovak and Halchyna in Ukrainian).

Chef Mark and his staff offer classes in everything from peasant food to gourmet cuisine, tailoring them to the individual's needs, in Polish, English, and other languages. For best results, don't mash the potatoes, use a fork or grinder, according to chef Mark. If you can't find dry curd cheese, you might want to make your own farmer's cheese from scratch.


Click Play to See This Potato-Cheese Pierogi Recipe Come Together


  • For the Dough:
  • 2 to 2 1/2 cups all-purpose flour
  • 1 large egg (room temperature)
  • 1 teaspoon salt
  • 1 cup water (lukewarm)
  • For the Potato-Cheese Filling:
  • 2 pounds russet potatoes (scrubbed and boiled in their jackets)
  • 2 tablespoons onion (finely minced, sautéed in 1 tablespoon butter)
  • 8 ounces dry curd or farmer's cheese (room temperature; or ricotta)
  • Optional: kosher salt (to taste)
  • Optional: freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Make the filling by peeling the potatoes and fork blending or ricing them (do not mash) into a large bowl.

    Mashing potatoes for pierogis.
     The Spruce
  3. Add the sautéed onion and farmer's cheese and mix well. Season to taste with salt and pepper and set aside.

    Potato, onion, and farmer's cheese mixture.
     The Spruce
  4. Make the dough by placing 2 cups of flour in a large bowl or on a work surface and make a well in the center.

    Flour for pierogi dough.
     The Spruce
  5. Break the egg into it, then add the salt and lukewarm water a little at a time.

    Egg in flour for pierogi dough.
     The Spruce
  6. Bring the dough together, kneading well and adding more flour or water as necessary.

    Pierogi dough ball.
     The Spruce
  7. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.

    Pierogi dough divided.
     The Spruce
  8. Assemble the pierogi on a floured work surface. Roll out the dough thinly and cut with a 2-inch round or glass.

    Dough rounds for pierogis.
     The Spruce
  9. Spoon a portion of the filling into the middle of each circle.

    Pierogi dough and filling.
     The Spruce
  10. Fold dough in half and pinch edges together.

    Filling pierogis.
     The Spruce
  11. Gather scraps, re-roll and fill. Repeat with remaining half of dough.

    Making homemade pierogis.
     The Spruce
  12. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel.

    Floured and filled pierogis.
     The Spruce
  13. Cook the pierogi by bringing a large, low saucepan of salted water to boil. Drop in about six pierogi at a time. Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more.

    Boiling homemade pierogis.
     The Spruce
  14. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a serving platter that has been buttered so the dumplings don't stick.

    Boiled homemade pierogis.
     The Spruce
  15. Serve warm with caramelized onions or skwarki (pork cracklings) or fried bacon pieces, and a dollop of sour cream, if desired.

    Homemade potato cheese pierogis.
     The Spruce
  16. Enjoy!


  • For best results, according to chef Mark, some small pieces of the whole potato should remain.