Pierogi Ruskie (Polish Potato, Onion & Cheese Pierogi)
Soft pierogi filled with creamy potatoes, white farmer’s cheese, and sautéed onions, wrapped in tender homemade dough.
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
Serving Suggestions:
- 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