There is something truly magical about Pierogi Ruskies – Polish Dumplings Recipe that instantly transports you to a cozy kitchen filled with warmth and comforting aromas. These delightful little dumplings, stuffed with a creamy potato and cheddar cheese filling, bring together simple ingredients in the most luscious way. Whether you’ve tried pierogis before or are just discovering them, this recipe strikes the perfect balance of tender dough with a savory, melt-in-your-mouth filling that will have you smiling with every bite.
Ingredients You’ll Need
Every great Pierogi Ruskies – Polish Dumplings Recipe begins with humble yet essential ingredients that work lovingly in harmony. Each component not only lends texture and flavor but also helps create that signature homemade feel you’ll savor with every dumpling.
- 2 cups flour (plain/all-purpose): The backbone of your dough, providing the perfect structure and chewiness.
- 1 tsp cooking/kosher salt: Adds essential flavor to the dough and filling.
- 50g / 3 tbsp unsalted butter: Used in the dough for richness and in the filling for that velvety texture.
- 1/2 cup water: Hydrates the flour to create a pliable dough that’s easy to work with.
- 1 large egg (whisked): Binds the dough together and gives it a tender crumb.
- 500g / 1 lb potatoes (peeled and sliced): Soft, creamy boiled potatoes form the delicious base of the filling.
- 1 tbsp cooking/kosher salt: For seasoning the boiling water to perfectly cook those potatoes.
- 30g / 2 tbsp unsalted butter: Mixed with potatoes to add buttery richness to the filling.
- 1 cup shredded cheddar cheese (tightly packed): Melts beautifully inside and balances the potatoes with a savory tang.
- 1/4 tsp cooking/kosher salt: Fine-tunes the seasoning of the filling.
- 1/2 tsp black pepper: Adds a subtle warm spice that enhances all the flavors.
- 30g / 2 tbsp unsalted butter: For caramelizing onions, giving the dish some sweet, savory depth.
- 1 onion (finely diced): Brings wonderful aroma and texture as a topping or folded inside.
- 1/2 tsp cooking/kosher salt: For seasoning the onions while cooking.
- 1 tbsp cooking/kosher salt: Added to the boiling water to cook pierogis perfectly.
- 25g / 1 1/2 tbsp unsalted butter: For finishing and frying the pierogis before serving.
- Sour cream: Classic accompaniment that adds a creamy, tangy contrast on the plate.
- Parsley or chives (finely chopped): A fresh sprinkle of herbs for color and a mild onion-like flavor.
How to Make Pierogi Ruskies – Polish Dumplings Recipe
Step 1: Prepare the Dough
Start by combining the 2 cups of flour with 1 teaspoon of salt in a large bowl. Cut in the 3 tablespoons of unsalted butter with your fingers or a pastry cutter until the mixture is crumbly. Add the whisked egg and gradually pour in 1/2 cup water while mixing until the dough comes together. Knead gently on a floured surface for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for at least 30 minutes to relax the gluten and make rolling easier.
Step 2: Make the Potato and Cheese Filling
While the dough rests, add 1 tablespoon salt to a pot of boiling water and cook the peeled, sliced potatoes until tender, approximately 15-20 minutes. Drain and mash the potatoes with 2 tablespoons butter until smooth and creamy. Stir in the shredded cheddar cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper until fully combined and luscious. This mixture is the heart of the Pierogi Ruskies – Polish Dumplings Recipe, offering that irresistible creamy, cheesy comfort.
Step 3: Cook the Onions
In a skillet, melt 2 tablespoons butter over medium heat. Add the finely diced onion with 1/2 teaspoon salt and cook gently, stirring occasionally, until the onions are golden and caramelized, usually about 10-15 minutes. The sweetness of these onions beautifully complements the savory filling and can be added inside the pierogis or served on top after cooking.
Step 4: Assemble the Pierogis
Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass (about 3 inches in diameter) to cut out circles. Place a generous teaspoon of the potato and cheese filling into the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal, using your fingers or a fork for a decorative edge. Making sure the edges are sealed tightly is key to keeping the filling inside during cooking.
Step 5: Cook the Pierogis
Bring a large pot of salted water to a gentle boil, using 1 tablespoon salt. Drop the pierogis in batches, avoiding overcrowding, and cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer them to a skillet where you melt 1 1/2 tablespoons butter per 8-10 pierogis and fry them until golden brown on both sides, adding a delightful crispy contrast to the soft dough and creamy filling.
How to Serve Pierogi Ruskies – Polish Dumplings Recipe
Garnishes
The best way to elevate your Pierogi Ruskies – Polish Dumplings Recipe is with simple yet flavorful garnishes. A generous dollop of cool, tangy sour cream adds creaminess that pairs perfectly with the warm dumplings. A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness, balancing the rich filling. Don’t forget to drizzle some of that buttery caramelized onion on top — pure magic.
Side Dishes
Pierogis are incredibly versatile, so pairing them with the right side dishes can make your meal feel complete. A crisp green salad with a light vinaigrette can cut through the richness beautifully. Roasted or steamed seasonal vegetables add texture and nutrition, while a bowl of traditional borscht or beet soup creates an authentic Polish culinary experience. These sides add variety and complement the hearty nature of the dumplings.
Creative Ways to Present
For special occasions, consider serving your pierogis arranged artistically on a wooden board with small bowls of sour cream, caramelized onions, and sautéed mushrooms for dipping and topping. You can also experiment by stuffing some pierogis with additional fillings like mushrooms or sauerkraut to mix things up. Layering with different toppings and garnishes makes this Pierogi Ruskies – Polish Dumplings Recipe a crowd-pleaser that invites everyone to personalize their plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pierogis (which is very likely!), simply place them in an airtight container and refrigerate for up to 3 days. You can enjoy them reheated in a skillet with a little butter or quickly boiled again for that fresh texture. Proper storage keeps their texture intact and flavors bright.
Freezing
Freezing pierogis is a fantastic way to have a ready-made meal whenever cravings strike. Arrange the pierogis in a single layer on a parchment-lined baking sheet, freeze until firm, and then transfer them to a freezer bag or airtight container. They will keep beautifully for up to 3 months. Cooking from frozen requires just a few extra minutes when boiling.
Reheating
For the tastiest reheated pierogis, don’t just microwave. Instead, pan-fry leftover pierogis in butter until they are cooked through and crisp on the outside. Alternatively, boil them briefly to warm then top with fresh caramelized onions and sour cream. This method preserves the delightful texture and keeps the Pierogi Ruskies experience fresh and inviting.
FAQs
Can I make the dough without eggs?
Yes, you can omit the egg if needed, but it may result in slightly less tender dough. Adding a little extra water and kneading well can help maintain elasticity.
What type of potatoes work best for the filling?
Starchy potatoes like Russets or Yukon Golds are perfect as they mash well and offer a creamy texture ideal for the filling.
Can I substitute cheddar cheese with something else?
Absolutely! Traditional recipes often use farmer’s cheese or quark, but mild cheeses like Monterey Jack or mozzarella also work well and melt beautifully.
Is it necessary to fry pierogis after boiling?
Frying pierogis is optional but adds a lovely golden crust and extra flavor. Boiled pierogis alone are delicious and tender, perfect with sour cream and onions.
How can I prevent pierogis from sticking during cooking?
Use plenty of salted boiling water and avoid overcrowding in the pot. Stir gently after dropping them in. Once boiled, transfer pierogis immediately to a buttered skillet or serve to avoid sticking.
Final Thoughts
If you’re looking for a dish that wraps comfort, tradition, and incredible flavor all into one, then this Pierogi Ruskies – Polish Dumplings Recipe is your new best friend in the kitchen. From the first tender bite to the last, these dumplings offer a warm hug of cheesy, buttery goodness that’s sure to become a cherished staple in your recipe collection. So roll up your sleeves and dive in — your taste buds are in for a delightful journey with every handmade pierogi.
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Pierogi Ruskies – Polish Dumplings Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 30 pierogis
- Category: Main Course
- Method: Boiling and Pan Frying
- Cuisine: Polish
- Diet: Vegetarian
Description
Pierogi Ruskie are traditional Polish dumplings filled with a delightful mixture of creamy potatoes, melted cheddar cheese, and sautéed onions. These tender dumplings are boiled to perfection and served with butter and a dollop of sour cream, making a comforting and hearty dish that showcases classic Eastern European flavors.
Ingredients
Dough
- 2 cups plain/all-purpose flour
- 1 tsp cooking/kosher salt
- 50g (3 tbsp) unsalted butter
- 1/2 cup water
- 1 large egg, whisked (55-60g/2oz)
Filling
- 500g (1 lb) potatoes, peeled and sliced 1cm / 1/2″ thick (2 medium)
- 1 tbsp cooking/kosher salt (for cooking potatoes)
- 30g (2 tbsp) unsalted butter
- 1 cup shredded cheddar cheese, tightly packed
- 1/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 onion, finely diced
- 1/2 tsp cooking/kosher salt (for onions)
For Cooking & Serving
- 1 tbsp cooking/kosher salt (for boiling water)
- 25g (1 1/2 tbsp) unsalted butter (per 8–10 pierogis)
- Sour cream (for serving)
- Parsley or chives, finely chopped (just a pinch for garnish)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and 1 tsp salt. Add the unsalted butter and work it into the flour until the mixture resembles coarse crumbs. Slowly add the water and whisked egg, mixing until a smooth, elastic dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, then cover it and let it rest at room temperature while preparing the filling.
- Cook the potatoes: Place the peeled and sliced potatoes into a pot of boiling salted water (1 tbsp salt) and cook them until tender, about 15 minutes. Drain and mash the potatoes thoroughly. Stir in 30g unsalted butter, shredded cheddar cheese, 1/4 tsp salt, and 1/2 tsp black pepper until combined into a creamy, flavorful filling.
- Sauté the onions: In a skillet over medium heat, melt 30g unsalted butter. Add the finely diced onion and 1/2 tsp salt, cooking gently until the onions are soft, translucent, and lightly golden, about 10 minutes. Remove from heat and let cool slightly.
- Assemble the pierogi: Roll out the rested dough on a floured surface to about 3mm thickness. Use a round cutter (about 7-8 cm in diameter) to cut circles from the dough. Place a spoonful of the potato and cheese filling in the center of each circle, add a small amount of sautéed onion on top, then fold the dough over to form a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes during boiling.
- Cook and serve: Bring a large pot of salted water (1 tbsp salt) to a gentle boil. Carefully add the pierogi in batches, cooking them until they float to the surface, about 3-4 minutes. Remove with a slotted spoon. In a skillet, melt 25g butter per 8-10 pierogis and lightly fry the cooked pierogi for a golden, crispy finish if desired. Serve warm topped with a dollop of sour cream and a sprinkle of chopped parsley or chives.
Notes
- Note 1: Medium-sized potatoes are preferred for an even texture in the filling.
- Note 2: Cheddar cheese adds richness and flavor; feel free to use a mild or sharp variety based on preference.
- Note 3: Frying the boiled pierogis in butter is optional but adds a pleasant crispness and richness.
