Pierogi Ruskie
(Russian-Style Dumplings)

lunch dinner polish main course dumpling vegetarian comfort food traditional homemade
Polish Prep Time: 1 hour Cook Time: 30 minutes Servings:

Classic Polish dumplings stuffed with a creamy potato and cheese filling, pan-fried or boiled until tender and golden.

Ingredients

  • 300 g plain flour
  • 1 large egg
  • 120 ml lukewarm water
  • 60 g unsalted butter
  • 1 tsp salt
  • 500 g potatoes (peeled and quartered)
  • 250 g farmer's cheese (twaróg)
  • 1 medium yellow onion (finely chopped)
  • 30 g unsalted butter (for sautéing onion)
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Instructions

  1. In a large bowl, combine plain flour, egg, lukewarm water, unsalted butter, and salt to make the dough. Knead until smooth, cover, and let rest for 30 minutes.
  2. Boil potatoes in salted water until soft, about 15–20 minutes. Drain and mash thoroughly while still warm.
  3. In a skillet, melt unsalted butter and sauté yellow onion until golden brown, about 10 minutes. Add to mashed potatoes.
  4. Add crumbled farmer's cheese (twaróg), salt, and black pepper to the potato mixture. Mix until smooth. Taste and adjust seasoning.
  5. Roll out the rested dough to 2–3 mm thickness. Cut out 7–8 cm circles using a cutter or glass.
  6. Place about 1 tsp of filling in the center of each circle. Fold dough over into a half-moon shape, pinch edges tightly to seal. Use a fork for crimping if desired.
  7. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches until they float to the surface, about 3–4 minutes. Remove with a slotted spoon.
  8. Serve hot, drizzled with melted unsalted butter or topped with sautéed yellow onion.