Potato-Cheese Pierogi Recipe (Pierogi Ruskie)

Potato-Cheese Pierogi Recipe
The Spruce
Ratings (314)
  • Total: 60 mins
  • Prep: 45 mins
  • Cook: 15 mins
  • Yield: 30 Pierogi (6 Servings)
Nutritional Guidelines (per serving)
105 Calories
3g Fat
16g Carbs
4g Protein
(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 and consist of 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.


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

Steps to Make It

  1. Gather the ingredients.

  2. Peel potatoes and fork blend or rice them (do not mash).

    Mashing potatoes for pierogis.
     The Spruce
  3. Mix with sauteed onion and farmer's cheese. For best results, according to chef Mark, some small pieces of the whole potato should remain. Season to taste and set aside.

    Potato, onion, and farmer's cheese mixture.
     The Spruce
  4. Place 2 cups 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 a little lukewarm water 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. On a floured work surface, roll the dough out 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. Bring a large, low saucepan of salted water to boil. Drop in the pierogi about six 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.

    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!