Potato-and-cheese pierogi, known in Poland as pierogi ruskie, are tender dough dumplings filled with mashed potatoes, farmer cheese, and onion, then boiled and often finished with butter or more onion. They are among the best-known Polish foods, and this approachable version balances a soft, pliable wrapper with a savory filling; Polish families and regions have many other pierogi fillings and dough recipes.
Ingredients
- 4 cups (500 g) all-purpose flour, plus a little extra for rolling
- 1 teaspoon (5 g) fine salt
- 1 large egg (about 50 g), at room temperature
- ¼ cup (60 g) sour cream
- ¾ cup (180 ml) warm water, plus 1–2 tablespoons (15–30 ml) if needed
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 1½ pounds (680 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 8 ounces (225 g) Polish twaróg or farmer cheese, crumbled
- 2 medium yellow onions (about 300 g), finely diced, one for the filling and one for serving
- 4 tablespoons (56 g) unsalted butter, divided, for cooking the onions
- ½ teaspoon (1 g) black pepper
- 1 teaspoon (5 g) salt for the filling, plus salt for the potato water
- ½ cup (120 g) sour cream, for serving
Instructions
- Start the dough. Whisk the flour and 1 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, ¼ cup sour cream, warm water, and melted butter until combined. Pour the wet mixture into the flour and stir with a fork until shaggy clumps form. The water should feel warm, not hot; very hot water can partially cook the egg and make the dough harder to mix evenly.
- Knead and rest. Turn the dough onto a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic. It should feel soft and slightly tacky, not sticky. If dry crumbs remain, knead in water 1 teaspoon at a time; if the dough clings heavily to your hands, dust the surface lightly with flour. Cover the dough with an overturned bowl or wrap it and let it rest for 30 minutes at room temperature. Resting relaxes the gluten so the dough rolls without springing back.
- Cook the potatoes. While the dough rests, put the potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Salt the water, bring it to a boil, then lower the heat and simmer until the potatoes are very tender when pierced, about 15–20 minutes. Drain thoroughly and return them to the warm pan for a minute so excess steam can escape. Dry potatoes make a filling that is easier to seal inside the dough.
- Cook the filling onion. Melt 2 tablespoons (28 g) butter in a skillet over medium-low heat. Add one diced onion and cook, stirring now and then, until soft and golden, about 8–10 minutes. Avoid rushing it over high heat; browned or scorched onion can taste bitter in the mild potato filling. Set aside about one-third of the cooked onion for serving, if you like a little onion on top, or cook the second onion separately as the topping.
- Make the filling. Mash the drained potatoes until smooth, with no large lumps. Mix in the crumbled farmer cheese, the filling onion, 1 teaspoon salt, and black pepper. Taste and adjust the seasoning while the mixture is still warm. The filling should be savory and well seasoned, since the dough itself is mild. Let it cool until easy to handle; warm filling can soften the dough and make the seams slippery.
- Roll and cut the dough. Divide the rested dough into 2 portions and keep one covered while you work. On a lightly floured surface, roll the first portion to about ⅛ inch (3 mm) thick. Cut rounds about 3 inches (7.5 cm) across using a cutter or the rim of a glass. Gather and reroll scraps once or twice; repeated rerolling makes the wrappers tougher. Repeat with the second portion.
- Fill and seal. Put about 1 tablespoon (15 g) filling in the center of each round. Fold it in half over the filling and press the edges together firmly, pushing out any trapped air as you seal. If the dough edge feels dry, dab it with a little water. Check the seam all the way around and press again where needed; a small opening can let the filling escape during boiling. Place finished pierogi on a lightly floured tray without letting them touch. You should get about 36–40 dumplings, depending on how thinly you roll the dough and how much filling you use.
- Boil in batches. Bring a large pot of generously salted water to a steady boil. Add 8–10 pierogi at a time, giving them room to move. Stir gently once so they do not stick to the bottom. When they rise to the surface, cook for another 2–3 minutes, then lift them out with a slotted spoon. A typical batch takes about 4–6 minutes, depending on wrapper thickness. Keep the water at a lively simmer rather than a violent boil, which can split the seams. Continue until all the pierogi are cooked.
- Make the topping and serve. While the dumplings cook, melt the remaining 2 tablespoons (28 g) butter in a skillet and cook the second diced onion over medium-low heat until soft and golden, about 8–10 minutes. Spoon the buttered onion over the hot pierogi, or briefly pan-fry boiled pierogi in a lightly buttered skillet until their sides are golden. Serve with sour cream. Pan-frying is optional; boiling alone is a traditional, complete way to serve them.
Tips
- Choose the right cheese. Polish twaróg and farmer cheese are dry, pleasantly tangy fresh cheeses that give the filling its characteristic crumbly texture. If you cannot find either, use well-drained small-curd cottage cheese, pressing it through a sieve first; it is softer and wetter, so drain it thoroughly or the filling may become loose. Ricotta can work in a pinch, but it is milder and usually needs extra draining and a little more salt.
- Keep the dough covered. Exposed dough dries quickly and becomes difficult to seal. Keep unused portions and cut rounds under a clean towel or covered bowl, and work in small batches. Use only enough bench flour to prevent sticking; too much flour on the edges can keep the dumplings from sealing.
- Make the filling smooth and cool. Mash the potatoes while hot, before adding cheese, but let the finished filling cool before shaping. A potato ricer gives a fine texture, though a hand masher is perfectly suitable. Avoid a food processor, which can turn potatoes gluey and make the filling unpleasantly dense.
- Test one before cooking the whole batch. Boil a single pieróg first. If it opens, press the remaining seams more firmly and make sure the filling is not touching the edge. If it sticks to the pot, stir gently after adding the next batch and avoid crowding. Cooked dumplings can be arranged in one layer on a lightly buttered tray so they do not stick while you finish.
Serving Suggestions
Serve the pierogi hot with sour cream and sweet, slowly cooked onions. A little melted butter, chopped chives, or fresh dill also works well, though the simple onion-and-sour-cream combination lets the potato and cheese filling stay at the center of the plate. For a fuller meal, pair them with a crisp cucumber salad, pickled beets, or a lightly dressed cabbage salad. Their richness is balanced by something fresh or tart.
For a Polish-style spread, offer the pierogi alongside a clear beet soup or a vegetable soup, then serve rye bread and pickles at the table. They can be a substantial main course, especially with a salad, or a smaller course among several dishes. If serving guests, keep the boiled pierogi warm in a covered dish with a little butter, rather than piling them up dry; the butter helps prevent sticking. Put extra sour cream and onions in separate bowls so diners can add as much as they like.
Variations
Pierogi have many regional and family versions, so the potato-and-cheese filling is one familiar option rather than a single definitive recipe. Pierogi ruskie translates as Ruthenian pierogi; the name refers to the historical Ruthenian region, not to Russian cuisine. Other popular fillings include sauerkraut and mushrooms, meat, or sweetened farmer cheese. To make a sauerkraut filling, cook drained, finely chopped sauerkraut with softened onion and mushrooms until the mixture is fairly dry, then cool it before filling the dough.
For a meat version, use cooked, finely minced meat seasoned with onion and pepper; do not put raw ground meat into these dumplings, since it may not cook through evenly before the wrapper is done. For a sweet cheese version, mix farmer cheese with a little sugar and vanilla, and serve the cooked pierogi with sour cream or fruit. You can also make the dough without sour cream by replacing it with the same amount of warm water, though the wrapper will be a little less tender. Boiled pierogi can be served as they are or pan-fried afterward for a crisp exterior.
Storage and Reheating
Cool cooked pierogi promptly and refrigerate them within 2 hours in a covered container. They keep for 3–4 days in the refrigerator. Store the onion topping separately when possible; it is easier to reheat the dumplings without making the topping overly soft. To reheat, warm the pierogi in a covered skillet with a small splash of water and a little butter, or pan-fry them over medium heat until hot throughout. If using a thermometer, leftovers should reach 165°F (74°C), in line with USDA FSIS guidance. A microwave also works: cover the pierogi, add a teaspoon of water, and heat in short intervals, turning them so they warm evenly.
For longer storage, freeze uncooked pierogi in a single layer on a parchment-lined tray until firm, then transfer them to a freezer-safe bag or container. Cook them straight from frozen in batches; add a few minutes to the boiling time and wait until they float and the dough is tender. Do not thaw them first, since thawing can make the wrappers damp and sticky. Cooked pierogi can also be frozen, though their texture is usually best when frozen before boiling. Keep frozen pierogi sealed and use within about 2 months for best quality.
Frequently Asked Questions
What does pierogi ruskie mean?
It means Ruthenian pierogi, a name connected to the historical Ruthenian region. These dumplings are typically filled with potato, fresh cheese, and onion. The word can be mistaken for a reference to Russia, but the traditional name describes a different historical and regional connection.
Can I make pierogi ahead of time?
Yes. You can prepare the filling a day ahead and refrigerate it in a covered container, then assemble and cook the dumplings the next day. You can also shape the pierogi and freeze them uncooked on a tray. If making them just a few hours ahead, keep them in a single layer on a floured tray under a clean towel so the wrappers do not dry out or stick together.
Why did my pierogi open while boiling?
The seam may not have been pressed firmly enough, the filling may have touched the edge, or the water may have been boiling too vigorously. Let the filling cool, keep the sealing edge clean, press out trapped air, and check each dumpling before it goes into the pot. A steady simmer is gentler than a rolling boil.
Can I use cottage cheese instead of farmer cheese?
Yes, provided you drain it very well. Cottage cheese has more moisture and a looser texture than farmer cheese, so spoon it into a fine sieve and let it drain before mixing. The finished filling will taste a little less tangy and may be softer, but it works well when the excess liquid is removed.
Do pierogi have to be fried after boiling?
No. Boiling cooks them fully, and they are delicious served directly with butter, sour cream, and onion. Pan-frying is an optional finishing step that adds browned, crisp edges. If you fry them, drain the boiled dumplings briefly first so water does not make the butter splatter.
Related
- Traditional Polish Sauerkraut Recipe, Braised with Apple
- Traditional Polish Pierogi Recipe with Potato and Cheese
- Polish Christmas Eve Barszcz with Mushroom Uszka
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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