Potato-Cheese Pierogi Recipe (Pierogi Ruskie)

Potato-Cheese Pierogi Recipe
The Spruce
Ratings (310)
  • 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.)

Ingredients

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

    Mashing potatoes for pierogis.
     The Spruce
  2. 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
  3. 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
  4. 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
  5. Bring the dough together, kneading well and adding more flour or water as necessary.

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

    Pierogi dough divided.
     The Spruce
  7. 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
  8. Spoon a portion of the filling into the middle of each circle.

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

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

    Making homemade pierogis.
     The Spruce
  11. 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
  12. 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
  13. 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
  14. 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
  15. Enjoy!