🇵🇱 Poland · Food
Pierogi Ruskie
By eatmundo · August 4, 2026
These iconic Polish dumplings are filled with a creamy, savory mixture of potatoes and quark cheese. They are a beloved comfort food, traditionally served with crispy golden onion bits.
Ingredients
check them off as you prepareHow to Make It
- 1
Combine 500g flour, 1 egg, 200ml warm water, and 1 tsp salt to knead into a smooth, elastic dough; let it rest covered for 30 minutes.
- 2
Boil 400g potatoes, mash them until completely smooth, and let them cool down to room temperature before mixing.
- 3
Combine the mashed potatoes with 400g cottage cheese, seasoning with salt and pepper to taste; ensure the filling is firm and not runny.
- 4
Roll out the dough on a floured surface to about 2mm thickness and cut into 8cm circles using a glass or pastry cutter.
- 5
Place a generous spoonful of filling in the center of each circle, fold over, and pinch the edges firmly to create a tight, decorative seal.
- 6
Bring a large pot of salted water to a boil, drop in the pierogi, and cook for 3 minutes after they float to the surface.
- 7
Finely dice 1 onion and sauté it in 50g butter in a frying pan over medium heat until the onion becomes golden brown and fragrant.
- 8
Drain the pierogi carefully with a slotted spoon and toss them immediately in the butter and onion mixture before serving warm.
Frequently Asked Questions
Can I freeze pierogi?+
Yes, freeze raw pierogi on a tray before transferring to bags, or boil them first and then freeze them for later frying.
What cheese should I use?+
The authentic choice is Twaróg, a dry Polish curd cheese; if unavailable, use a dry, unsalted farmer's cheese or drained cottage cheese.
How to prevent the dough from tearing?+
Ensure the dough rests for at least 30 minutes to allow the gluten to relax, making it easier to roll thin without snapping.
Why did my filling fall out?+
The most common mistake is overfilling; use no more than a teaspoon and ensure your edges are pressed together extremely tightly.
Mundo Match
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