Pierogi ruskie are one of the most loved Polish pierogi for a reason.
They are filled with mashed potatoes, Farmer’s cheese (twaróg) cheese, and sautéed onions. They’re creamy, comforting, and easy to make at home. This is a classic version that my mom used to make.
If you’re new to making pierogi, this recipe walks you through it step by step. If you’ve made them before, this is the version you’ll come back to.
What Are Pierogi Ruskie? ( Russian Pierogi)
A little fun Fact is that despite the name, pierogi ruskie are not Russian.
They come from eastern Poland and are traditionally filled with mashed potatoes, sautéed onions, and farmer’s cheese (twaróg).
The confusion comes from the word ruskie ( Russian). It doesn’t mean they are Russian. Instead, it refers to Ruthenia, a historical region that today lies mostly in western Ukraine. This region once belonged to Poland. Similar dumplings exist in Ukrainian cuisine, but potato and cheese pierogi are far more closely associated with Polish cooking and remain one of the most popular pierogi fillings in Poland today.
About the Dough
For these pierogi, I always use my classic pierogi dough recipe.
It’s softer, more forgiving, and easier to work with than many traditional versions. The higher butter content and boiling water keep the dough relaxed, so it rolls thin without shrinking, tearing, or drying out while you work.
All-purpose flour
Fine or cake-style flour works especially well because it produces a softer dough, but regular all-purpose flour works beautifully too. The flour provides structure while still allowing the dough to remain delicate once cooked.
Butter
Melted butter adds richness and tenderness to the dough. It softens the gluten, which helps prevent the dough from tightening or shrinking as you roll it out. This makes the dough easier to work with and gives the finished pierogi a smooth, tender texture.
Salt
A small amount of salt lightly seasons the dough without overpowering the filling. Pierogi dough should stay neutral, supporting the flavor of the filling rather than competing with it.
Boiling water
Boiling water partially cooks the flour, helping the dough come together smoothly and become elastic. Add it gradually. The dough should feel soft and pliable, not sticky. Depending on the flour and humidity, you may not need all of the water.
About the Filling
The key to good pierogi ruskie is the balance between potatoes and cheese, which gives the filling its classic texture and flavor.
Potatoes
Use starchy, mealy potatoes such as russets. They mash easily and create a smooth, cohesive filling.
Cheese
Traditionally, pierogi ruskie are made with full-fat Polish twaróg. Farmer’s cheese is the best substitute available in American stores and works very well here. Cheddar is sometimes suggested, but it has a completely different flavor and will change the character of the pierogi. If you choose to use it, expect a different result rather than a traditional one.
Onions
Soft, lightly caramelized onions add sweetness and depth. They’re an essential part of the filling.
Salt and black pepper
Season to taste, but don’t hold back on the pepper. It brings the whole filling together.
About Farmer’s cheese (twaróg)
Farmer’s cheese (twaróg) is a classic Polish “white cheese”. It is fresh and slightly tangy. I would boldly call it the national cheese of Poland. 🙂 In Poland, if you ask for white cheese, everyone knows you mean twaróg.
We use it for pierogi fillings, sweet dumplings, simple spreads, and everyday comfort food made without measuring. Its mild, creamy, slightly crumbly texture gives pierogi ruskie their soft, tender filling, while its gentle flavor lets everything else shine.
How to make Pierogi Ruskie
Make the Dough
1. Combine the dry ingredients.
Add the flour and salt to a large bowl. Pour in the melted butter and mix briefly to distribute it evenly through the flour.
2. Add the hot water gradually.
Slowly pour in the boiling water while mixing. Do not add it all at once. Let the flour absorb the liquid gradually. This step is important for proper hydration and texture.
3. Knead the dough.
Once the dough starts coming together, switch to kneading with your hands until it becomes smooth and elastic. You can also use a stand mixer with a dough hook if you prefer. The dough should feel warm, soft, and pliable, not sticky.
4. Let the dough rest.
Cover the dough with a bowl or plastic wrap and let it rest for about 30 minutes. This step matters. Resting relaxes the gluten and makes the dough easy to roll thin without springing back.
5. Roll and cut.
After resting, divide the dough into smaller portions. Work with one piece at a time and keep the rest covered so it doesn’t dry out. Roll the dough out thin, using only a minimal amount of flour on the surface. Cut circles using a glass or a round cutter.
Prepare the Filling
1. Peel and cut the potatoes. Boil them in well-salted water until very soft. Drain thoroughly and mash until smooth ( you can use a potato ricer).
2. In a skillet, heat the oil or butter and cook the onions over medium-low heat until soft and lightly golden. Don’t rush this step. Sweet onions make the filling.
3. In a bowl, combine the mashed potatoes, onions, and farmer’s cheese. Season generously with salt and black pepper. You can mix the filling by hand, with a stand mixer fitted with a flat beater, or using a potato masher. Any of these methods work well. Mix until creamy and well combined. Taste and adjust seasoning.
Set aside to cool slightly.
Kat’s Favorite Tip
To make assembling pierogi faster and more consistent, shape the filling into small balls ahead of time. This works especially well for this filling. You can also use a teaspoon of filling for each pieróg. If the filling feels too soft to shape, chill it briefly before using.
4. Roll and Fill. Place a spoonful of filling in the center of each circle. Fold the dough over and press the edges firmly to seal. Make sure there’s no filling trapped in the seam. Lay finished pierogi on a lightly floured surface and keep them covered as you work.
5. Cook the Pierogi. Bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches. Once they float to the surface, cook for 1–2 more minutes. Remove with a slotted spoon and drain.
6. Serve hot with melted butter, sautéed onions, bacon bits, chives and sour cream.
You can also pan-fry the boiled pierogi in butter until lightly golden if you like a bit of crispness.
Pierogi
How to Freeze Pierogi
You can freeze both cooked and uncooked pierogi, but I personally prefer freezing them uncooked.
Arrange the pierogi on a floured tray or wooden board so they do not touch. This is important, as they can easily stick and tear. Once fully frozen, transfer to containers or freezer bags.
Cook frozen pierogi the same way as fresh ones, just in smaller batches.
Smacznego!
Pierogi Ruskie (Polish Potato, Onion & Cheese Pierogi)
Ingredients
Dough Ingredients
- 500 g all-purpose flour
- 80 g butter melted
- ½ teaspoon salt
Filling Ingredients
- 2 lb starchy potatoes peeled, cooked, and mashed
- 8.5 oz onion finely chopped
- 500 g farmer’s cheese
- Salt and black pepper to taste
Instructions
Make the Dough
- Combine the dry ingredients. Add the flour and salt to a large bowl. Pour in the melted butter and mix briefly to distribute it evenly through the flour.
- Add the hot water gradually. Slowly pour in the boiling water while mixing. Do not add it all at once. Let the flour absorb the liquid gradually. This step is important for proper hydration and texture.
- Knead the dough. Once the dough starts coming together, switch to kneading with your hands until it becomes smooth and elastic. You can also use a stand mixer with a dough hook if you prefer. The dough should feel warm, soft, and pliable, not sticky.
- Let the dough rest. Cover the dough with a bowl or plastic wrap and let it rest for about 30 minutes. This step matters. Resting relaxes the gluten and makes the dough easy to roll thin without springing back.
- Roll and cut. After resting, divide the dough into smaller portions. Work with one piece at a time and keep the rest covered so it doesn’t dry out. Roll the dough out thin, using only a minimal amount of flour on the surface. Cut circles using a glass or a round cutter.
Prepare the filling
- Peel and cut the potatoes. Boil them in well-salted water until very soft. Drain thoroughly and mash until smooth ( you can use a potato ricer).
- In a skillet, heat the oil or butter and cook the onions over medium-low heat until soft and lightly golden. Don’t rush this step. Sweet onions make the filling.
- In a bowl, combine the mashed potatoes, onions, and farmer's cheese. You can mix the filling by hand, with a stand mixer fitted with a flat beater, or using a potato masher. Season generously with salt and black pepper. Mix until creamy and well combined. Taste and adjust seasoning. Set aside to cool slightly. Helpful tip: Shaping the filling into small balls before assembling makes the process quicker and more consistent. This filling works especially well for this method. If needed, chill the filling briefly to make it easier to handle.
- Roll and Fill. Place a spoonful of filling in the center of each circle. Fold the dough over and press the edges firmly to seal. Make sure there’s no filling trapped in the seam. Lay finished pierogi on a lightly floured surface and keep them covered as you work.
- Cook the Pierogi. Bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches. Once they float to the surface, cook for 1–2 more minutes. Remove with a slotted spoon and drain.
Notes
- Serve hot with melted butter and sautéed onions
- Add a dollop of sour cream and bacon bits
- Sprinkle with freshly cracked black pepper
- Finish with chopped chives or dill for a fresh note
- Pan-fry the boiled pierogi in butter until lightly golden for extra texture
