There’s nothing more Polish than pierogi, and the most popular kind are “ruskie.” People sometimes mistakenly call them Russian. However, the name actually comes from the old Kievan Rus’ state. It existed long before Russia did. Though let’s not get into politics here! Pierogi are Polish dumplings made with love.
For the dough, I use a richer recipe that includes not only all-purpose flour, water, and salt but also egg yolk and oil. It might sound a bit controversial, but trust me, this makes the dough softer and easier to handle, perfect even for beginners.
The filling is classic and simple:
- twaróg (Polish curd cheese). If you can’t find twaróg, farmer’s cheese, ricotta, or even feta will work. With feta just skip the salt since it’s already salty. Twaróg is a bit firmer and tangier than ricotta. If you live near a Polish community or shop, you’ll likely find it there—it’s a staple in Polish kitchens.
- boiled, mashed potatoes (any kind works, Poles love their potatoes),
- loads of golden fried onions (don’t skimp on these, they add so much flavor),
- and plenty of salt and pepper. These pierogi usually have a nice peppery kick!
One of the best parts about making pierogi is tasting the filling as you go. It helps you get the seasoning just right. Remember that flavors mellow out once the pierogi are cooked.
Making pierogi might take some time, but it’s such a meditative process. And if you get friends or family involved, it turns into a wonderful bonding experience.
Want to see exactly how I made these? Jump over to my Instagram or TikTok for the full pierogi magic!
Pierogi ruskie: The classic Polish potato & cheese dumplings
Classic Polish pierogi filled with a simple, comforting mixture of mashed potatoes, twaróg (farmers cheese), and fried onions, seasoned with black pepper.
Filling
- 150 g potatoes (about 1 medium potato)
- 125 g twaróg (Polish farmer’s cheese), swap for farmer’s cheese, ricotta or feta
- 1 tablespoon butter
- 1.5 tablespoons vegetable or sunflower oil
- 1 small onion, chopped
- Salt and black pepper to taste
Dough
- 1 egg yolk
- 1 cup (about 125 g) all-purpose flour
- 40 ml hot water (add gradually)
- 1 Tbsp vegetable or sunflower oil
Filling
Boil potatoes in salted water until soft (about 20 minutes). Meanwhile, melt butter and oil in a pan, add chopped onion and cook until translucent and golden (about 12 minutes). Set aside to cool. Drain potatoes, mash once cooled, then mix with cooled onions and twaróg. Season generously with salt and pepper.Dough
Make the dough: Mix flour with egg yolk and oil. Slowly add hot water bit by bit while mixing. Knead gently until soft, pliable dough forms (don’t overwork).Form
Form the pierogi: Roll dough thinly, cut into circles. Place a spoonful of filling on one side of each circle, fold over, and pinch edges to seal.Cook
Boil pierogi in salted water until they float to the surface (about 3-5 minutes).Serve
Top with fried onions or melted butter. Enjoy!
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