Pierogi Ruskie: Potato-Cheese Pierogi

Potato cheese pierogi recipe

The Spruce / Diana Chistruga

  • Total: 2 hrs 5 mins
  • Prep: 50 mins
  • Cook: 75 mins
  • Resting Time: 20 mins
  • Servings: 10 servings
  • Yields: 60 pierogi
Nutritional Guidelines (per serving)
105 Calories
3g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: 10
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 and is a traditional Polish dish.

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).

For best results, don't mash the potatoes. Instead, use a fork, food mill, or ricer. If you can't find dry curd cheese, you might want to make your own farmer's cheese from scratch. Drained ricotta will work in a pinch. Serve with toppings like caramelized onions, sour cream, and crispy pieces of fried bacon.

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

Ingredients

  • For the Potato-Cheese Filling:
  • 2 pounds russet potatoes
  • 1 tablespoon kosher salt
  • 8 ounces dry curd or farmer's cheese, room temperature; or ricotta
  • 1 tablespoon butter
  • 2 tablespoons onion, finely minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 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 Serving:
  • Optional: Caramelized onions
  • Optional: Skwarki (pork cracklings) or fried bacon pieces
  • Optional: Sour cream

Steps to Make It

Note: while there are multiple steps to this recipe, the instructions are broken down into workable categories to help you better plan for preparation and cooking.

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    The Spruce / Diana Chistruga
  2. First, start by parboiling the potatoes. Scrub them, put them into a large saucepan, cover them with cold water, and add 1 tablespoon of salt.

    Parboiling potatoes
    The Spruce / Diana Chistruga
  3. Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Remove and let cool slightly.

    Boil potatoes
    The Spruce / Diana Chistruga
  4. While the potatoes are parboiling, place the tablespoon of butter in a small pan and saute over medium-low heat for 2 minutes. Remove from heat and set aside.

    Mix butter
    The Spruce / Diana Chistruga
  5. Peel the cooked potatoes and fork blend or rice them in a large bowl.

    Peel cooked potatoes
    The Spruce / Diana Chistruga
  6. Add the farmer's cheese and sautéed onion and mix well. Season to taste with salt and pepper and set aside.

    Add farmer's cheese
    The Spruce / Diana Chistruga

Make the Dough

  1. Gather the ingredients.

    Ingredients for dough
    The Spruce / Diana Chistruga
  2. 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 in bowl
    The Spruce / Diana Chistruga
  3. Break the egg into it, then add the 1 teaspoon salt and lukewarm water a little at a time.

    Break egg
    The Spruce / Diana Chistruga
  4. Bring the dough together, kneading well and adding more flour or water as necessary to form a smooth dough ball.

    Ball dough
    The Spruce / Diana Chistruga
  5. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.

    Divide dough
    The Spruce / Diana Chistruga

Form and Cook the Pierogi

  1. Assemble the pierogi on a floured work surface. Roll out the dough to 1/8-inch and cut with a 2-inch round or glass.

    Cut out circles
    The Spruce / Diana Chistruga
  2. Spoon 1 1/2 teaspoons of the filling into the middle of each circle.

    Put filling in dough
    The Spruce / Diana Chistruga
  3. Fold the dough in half and pinch the edges together.

    Crimp sides
    The Spruce / Diana Chistruga
  4. Gather scraps, re-roll and fill. Repeat with remaining half of dough.

    Make pierogis
    The Spruce / Diana Chistruga
  5. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel.

    Sprinkle baking sheet
    The Spruce / Diana Chistruga
  6. Cook the pierogi by bringing a large, low saucepan of salted water to boil. Drop in about 6 to 10 pierogi at a time, depending on the size of your pot. Make sure not to overcrowd. Return to the boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few minutes more.

    Pierogis
    The Spruce / Diana Chistruga
  7. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a buttered serving platter so the dumplings don't stick.

    Remove pierogi
    The Spruce / Diana Chistruga
  8. Serve warm with caramelized onions or skwarki or chopped fried bacon, and a dollop of sour cream, if desired.

    Serve warm
    The Spruce / Diana Chistruga
  9. Enjoy!

Tips

  • Pierogi are commonly served either boiled or pan-friend. One isn't better than the other, it's simply a matter of personal preference. Boiled pierogi are softer, more like ravioli, while pan-fried have a crispy exterior, similar to pan-fried dumplings.
  • For pan-fried pierogi, boil them first. Let them drain and dry a bit while you heat up a large skillet. Add plenty of butter or a thin layer of oil to the pan. Once hot, add several pierogi and fry until crisp.