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Potato and Cheese Pierogi (Pierogi Ruskie)

April 1, 2017 by Lois Britton 62 Comments

pierogi ruski

A Polish friend recently hosted a day of pierogi making.  She invited all the foreigners in our International Book Club. It was apparent our hostess was a teacher. Much thought had gone into the traditional Polish recipes we would prepare.

Of course, the iconic pierogi had to be one of our lessons. With so many filling options, we made this authentic ruskie filing for pierogi, Gosia’s favorite Polish pierogi dough recipe, as well as a sweet filling, and cold beet soup.

This was the first time I’ve made the pierogi ruskie, a traditional filling of potatoes and cheese. Many assume that ruskie means this is a Russian filling, but that’s not the case. The dish originates from an area of Ukraine that at one time was part of Poland. It translates to Ruthenian pierogi.

Pierogi Queen cutting board – click on photo to buy from the Polish Shirt Store!

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It would be really difficult to choose, but this may be my favorite.  If you’re looking for pierogi filling ideas, this is overwhelmingly popular! You can’t beat the combination of flavors, and the potato filling has enough body that it’s easier to work with.  You can make a plump little dumpling and stretch the dough around the potato mixture without it oozing out.

pierogi ruskie making

A Swede, two Americans, and our Polish teacher

I’ve compared making pierogi to make tamales back in Arizona.  It’s labor intensive and makes more sense when you’ve got a large group of people to work on it – making the dish perfect for extended family gatherings and holiday meals.

pierogi ruskie with bacon in polish pottery bowl

For the most authentic pierogi, try making your own Twarog, Polish farmer’s cheese, but if you can’t find it or don’t have time to make your own, this recipe will also be delicious if you use cottage cheese and potato to make your filling. It’s really easy! I hope you and yours have fun making pierogi!

Smacznego!

Lois

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Pierogi Ruskie

★★★★★ 4.4 from 11 reviews
  • Author: Polish Housewife
  • Category: Side or Main Dish
  • Cuisine: Polish
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Description

The most popular pierogi ever, with potato and cheese filling!


Ingredients

Scale

for filling:

  • 6 small potatoes, boiled, peeled, and riced
  • 2 tablespoons butter
  • 3/4 cup diced onion
  • 1 1/4 cups twarog (or substitute ricotta or cottage cheese)
  • salt and pepper, to taste
  • smoked bacon, diced, for garnish

for dough:

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup boiling water

Instructions

for filling:

  1. Place riced potatoes into a large bowl
  2. Sautee onions in butter until light brown
  3. Lightly toss potatoes, with onion, cheese, and seasonings until combined

for dough:

  1. Place the flour on a clean work surface
  2. Add the salt
  3. Make a well in the top of the flour and add the egg.
  4. Work the egg into the flour
  5. Slowly add the water to the flour mixture, mixing it in as you go
  6. Knead dough until smooth

to assemble:

  1. Brown bacon and reserve
  2. Roll the dough out very thin, approx 1/16 inch
  3. Cut into round circles using a glass or a cookie cutter
  4. Add a spoonful of the filling to the center of each circle, compacting the filling
  5. Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
  6. When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
  7. Serve with butter and bacon

Notes

Optional: my friend added 2 teaspoons of Maggi to her filling and some have suggested that soy sauce is a better substitute.

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

 

 

My other versions of pierogi:

Mixed berry
Spinach
Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Polish, Polish Mains & Sides, Side dish

Previous Post: « Stuffed Cabbage Leaves Gołąbki
Next Post: Mazurek (Polish Easter Pastry) »

Reader Interactions

Comments

  1. Anonymous

    June 18, 2011 at 2:43 am

    Skip the Maggi seasoning. It is basically just MSG and sweeteners and the pierogi are better without it.
    Advice from an old Babcia.

    Reply
    • Elie E

      December 13, 2014 at 5:29 am

      100% right about the Maggi and soy sauce. The traditional homemade ruski pierogi recipe never calls for it. However, if it is a question of personal taste, then the variation should be clearly mentioned in the recipe.

      Reply
      • polishhousewife

        December 14, 2014 at 12:31 pm

        Thanks for the input, Elie! 🙂

        Reply
  2. Jenn

    June 18, 2011 at 3:16 am

    I second Anonymous, Maggi is bad. Stick to soy sauce – or maybe some bouillion cubes (broth)?

    I love pierogi – the ones I’ve had were Russian and they are fried/baked.

    Your labor intensive process reminds me of when I attempted dumplings, not too long ago. They were good but not something to do often – takes too long!

    Reply
  3. Vicki

    June 19, 2011 at 12:11 pm

    I love pierogi. This version sounds amazing. It’s so nice that the people are teaching you local cooking.

    Reply
  4. Elsie Hui

    June 20, 2011 at 7:09 pm

    thanks for your review! 🙂 I **LOVE** Perogies! I will try your recipe, as I’m starting a lot of home made stuff now. I made home-made pasta last night! 🙂 Great blog posts you have!! I’ll try to follow in your foot steps! Here’s my blog post at Elsie Hui

    Reply
  5. Larry A.

    June 21, 2011 at 11:38 am

    The best pierogi I have ever tried were in Warszawa (Poland). I can’t remember where exactly but probably it was in the one of small restaurant in old part of city. great!

    Reply
  6. zonap

    June 21, 2011 at 1:08 pm

    Instead of ricotta cheese, try farmer’s cheese. We have it here in NJ in just about every supermarket (and polish store). Our family uses that when making pierogi.

    Reply
    • Ann

      October 8, 2018 at 6:30 pm

      Zanap !! What is farmer’s cheese ? Does it have the same consistency ? Is there another name it’s called ?? I live in Arkansas . And not the same as Chicago my native town !!

      Reply
      • polishhousewife

        October 8, 2018 at 8:08 pm

        Farmer’s cheese is called Twarog in Polish, but some people call it dry cottage cheese. Ricotta is probably close. It’s not difficult to make. You could easily find the ingredients: https://polishhousewife.com/twarog-polish-farmers-cheese/

        Reply
      • Valerie

        November 16, 2018 at 8:03 am

        I would use drained small curd cottage cheese bc the ricotta is too mild. I would also add cream cheese and blend. It would make a better tasting consistency. Actually I do add cream cheese to my farmer’s cheese mixture. I also add whole milk nstead of water to make the dough. Yumm

        ★★★

        Reply
      • Lori

        January 6, 2021 at 11:56 am

        Frienship Farmrs cheese. I add an egg and a little sugar to mixture.

        Reply
    • Lisa Popek

      July 25, 2020 at 6:54 pm

      but it’s so hard to find, my mother-in-law taught me how to make pierogies in Chicago and I can’t find farmers cheese here in Las Vegas

      ★★★★★

      Reply
      • polishhousewife

        July 26, 2020 at 10:10 am

        Do you have the Sprout’s supermarket chain, Lisa. My store in Tucson carries farmer’s cheese, or you can make your own. https://polishhousewife.com/twarog-polish-farmers-cheese/

        Reply
      • Rachel Kolczynski

        November 23, 2020 at 8:48 pm

        Lisa – Whole Foods carries a good farmers cheese…

        Reply
      • Lori

        January 6, 2021 at 11:58 am

        My mom use to also use dry cottage cheese or use regular cottage cheese and strain in cheesecloth to get extra moisture out.

        Reply
    • Jan g

      January 6, 2021 at 10:18 am

      Farmers cheese is what I use.

      Reply
    • Liz

      June 8, 2022 at 6:37 am

      Not hard to make your own farmers cheese. I lice in a small town in southern Arizona. Nothing polish down here but a few of us poles.

      ★★★★

      Reply
  7. Why Just Eat

    June 29, 2011 at 2:08 am

    I am so happy to have found this post! I currently buy my pierogi frozen at the store, which is a poor excuse for a pierogi. I am determined to make my own, and your recipe looks to be the best by far. Can’t wait to take on this little project this weekend!

    Reply
    • Lori

      January 6, 2021 at 12:04 pm

      Hint..keep edges clear of filling or they will open in water and I keep a small bowl of water to dip my finger in to get a nice damp seal when I fold the dough over after it is filled. Also, my mom use to add a teaspoon or two of sour cream to dough to make it more pliable….you don’t taste the sour cream. I mike it into my liquids to put into the flour.

      Reply
      • Kate

        September 26, 2021 at 10:06 pm

        I also use sour cream in my dough. However, I seal the pierogis by using flour on my fingers instead of the water. I fry 3 large onions in butter. Stack the pierogi in a baking dish, cover with the butter & onion mixture, then bake at 350° for approximately 20 minutes. Best Christmas Eve dish ever!!

        ★★★★★

        Reply
  8. David

    April 2, 2017 at 9:35 am

    When I worked at the New York State Museum, we had an 8-week class entitled “New York Cooks. We featured seven NY State cuisines (Shaker, Native American, Italian, German, Dutch, French Canadian, and Polish). Chefs from each tradition came to the class and talked about their cuisine and, for the 8th class, all the chefs returned and made one dish to share. It was a day-long class and, in addition, we each brought something from our family’s tradition to share. The Polish chef brought pierogi ruski, and so did one woman from class! (Hers were better by far!) I hope to make yours soon!

    Reply
    • polishhousewife

      April 2, 2017 at 11:19 am

      Hahaha, I love to hear of the home cook shining!

      Reply
  9. Stephanie

    May 30, 2017 at 3:24 pm

    This is very similar to my husbands grandma’s recipe! The first time I tried making them it took like 6 hours and I cried!! Now I’m down to about 4 and that includes frying which my husband usually does! I’ll have to try your recipe next! However, I do have to say it’s been pretty easy finding farmers cheese here in Michigan!! Maybe it’s more common these days!

    ★★★★

    Reply
    • polishhousewife

      May 31, 2017 at 7:41 am

      It’s a labor of love, that’s for sure!

      Reply
  10. Jim Kwasnik

    August 11, 2017 at 6:52 am

    I don’t recommend making all those circles ahead as shown on photo above. I highly recommend doing one at a time and things will go much, much easier especially if you have a helper. I help my wife by spooning in the filling as she closes them up.

    Reply
  11. Cheryl Lynn Knollenberg

    August 28, 2017 at 10:47 pm

    These look very good…

    My mom and aunties always made a piero gi. With dried cottage cheese and chives as ND sugar. They were boiled and then fried in a large skillet in bacon grease I think. Has anyone ever heard of or made these?

    ★★★★

    Reply
    • LISA POPEK

      July 25, 2020 at 6:57 pm

      I was taught that way, to boil them till they floated then lightly fry in butter and top with cooked onions.

      Reply
      • Sandi

        November 1, 2021 at 6:35 pm

        Yes. except my grandma made crispy onions (somehow) and neither it or bacon was greasy.

        ★★★★★

        Reply
  12. Annie Donovaro

    September 2, 2017 at 7:54 pm

    Today I made Twaróg (Polish Farmer’s Cheese), using your recipe. Since there are only two of us I didn’t want to make a full batch of Pierogi Ruskie so I made a full batch of the dough… but only half of the recipe for the filling. Then I made some sweet cheese pierogi with the remaining dough and farmer’s cheese. The cheese was the best. The Pierogi Ruskie filling was so flavorful… loved it. Will definitely make all of the above again!

    ★★★★★

    Reply
    • polishhousewife

      September 3, 2017 at 5:58 am

      Sounds fantastic! Thanks for your comments!

      Reply
      • Paula Murano

        October 19, 2017 at 8:48 pm

        Used to make my pierogi with my grandmother, mother and aunt.

        My mother always used four types of cheese in the potato ones. She used farmers cheese, cheddar, cream cheese and parmesan. They really had a wonderful rich flavor. Lots of the home made ones taste like chasta (dough) and mashed potato.
        P.S. home made farmers cheese is very, very easy to make. I believe it is milk and vinegar.

        Reply
  13. JoAnn

    January 14, 2018 at 6:54 am

    My grandma’s recipe was frying the onions in salt pork and adding that to the potatoes and farmers cheese. I added cream cheese, to the mixture, which made the filling even richer!!
    I do need to ask, where does Soy Sauce come into play, in an authentic, Polish Pierogi recipe??

    ★★★

    Reply
    • polishhousewife

      January 14, 2018 at 7:48 am

      JoAnn, my Polish friend used Maggi in her filling, soy sauce was her suggested substitute. It might be difficult to find in the US, and a self identified babcia has suggested I leave the Maggi out because it was mainly MSG. So I guess it’s an evolving authentic Polish recipe.

      Reply
    • Barb

      July 23, 2020 at 12:44 am

      My grandmother was from Lviv, (then Lviv) and she made her pierogi the same way without the Maggi.
      My grandfather would fry the salt pork (diced) with onions and eat with them.

      Reply
      • polishhousewife

        July 23, 2020 at 11:27 am

        I love a team effort; sounds delicious!

        Reply
  14. Andrew

    February 1, 2018 at 10:31 am

    Hi, JoAnn!
    Great recipe, looks fantastic.
    I believe in Russia it is called “varenyky”
    Russians make their pierogi in the oven, they are pies.

    Reply
    • barb huntrods

      October 2, 2020 at 6:25 pm

      – I TOUGHT FOOD SCIENCE IN THE 70S IN A SMALL MENNONITE COMMUNITY IN ALBERTA, WE HAD A FOREIGN FOODS UNIT, SO ONE GROUP DID VARENIKI,PRUNE FILLED, BAKED IN OVEN, PLUMYMUS, COLD FRUIT SOUP,

      ★★★★★

      Reply
  15. Miranda

    August 27, 2018 at 1:26 pm

    Yumm!! I can’t wait to try this recipe out! Thanks so much for sharing!

    Reply
  16. Basia

    October 8, 2018 at 8:41 am

    Soy sauce for Pierogi – There is NOT such a thing .Not at all in Polish tradition.

    Reply
    • polishhousewife

      October 8, 2018 at 8:04 pm

      I get that, Basia. All I can say is my friend, Gosia, liked to add it instead of Maggi.

      Reply
      • Bernice cassano

        November 15, 2018 at 10:23 pm

        When I made pierogi with my aunt she put about two tablespoons of bisquick in the flour,it made the dough nice and light.

        Reply
    • Rachel Kolczynski

      November 23, 2020 at 8:50 pm

      I was surprised to hear that too ‍♀️‍♀️

      Reply
  17. E.B. Siwak

    August 27, 2019 at 10:22 am

    Add not all water to dough, but some milk as well. My grandmothers trick to cut out some of the dough’s springiness.

    Also, my grandmother made blanched fresh cabbage (NOT sauerkraut), onion and dry curd cheese in a second type of pierogi. These were more prized in the family than the pedestrian potato ones.

    Why did I write? I’m from western PA originally and my name’s Ed. My family on my father’s side is Polish. My mother’s side was Western European. My wife’s family is Japanese-American from Hawaii. Now I’m in Texas, retired, and make not only Polish dishes, but some wicked Tex-Mex dishes as well. Fajitas two nights ago and steak and chicken quesadillas with the leftovers. I’ll probably make Japanese nishime (stew with chicken) this weekend. I have plenty of culinary culture to draw on at this point.

    Reply
    • polishhousewife

      August 28, 2019 at 9:21 pm

      Thanks for the tips, Ed. Dinner at your place sounds like it’s always good and always exciting!

      Reply
  18. Claire

    January 21, 2020 at 9:08 am

    Hello! I love this recipe and made the Farmers Cheese and it came out AMAZING! However I noticed the dough recipe is different above than in your cookbook. I’ve used the recipe in the cookbook a few times and have very floury dough that is impossible to roll out to as thin as it needs to be. As I roll it the dough shrinks back on itself which I don’t think is suppose to happen. If I wanted to stick to the flour, water and butter dough do you have any idea what I need to change to make it easier to roll? More water or butter? Thank you!

    ★★★★★

    Reply
    • polishhousewife

      January 24, 2020 at 8:31 am

      Hi Claire,

      I have heard that kneading less and letting the dough rest longer can minimize the shrinking back that pasta dough tends to do.

      Reply
  19. Sam

    June 1, 2020 at 8:18 pm

    I just bought your cookbook! I have a stand mixer and a dumpling mold and folder so my process was cut in half (but arguably half the fun?). Thought they came out super yummy! Thank you for sharing!

    Reply
    • polishhousewife

      June 9, 2020 at 12:03 pm

      Thanks, Sam. I suspect you still managed to have fun!

      Reply
  20. Al Sebia

    October 3, 2020 at 12:41 am

    Can your pierogie be bought?

    Reply
    • polishhousewife

      October 3, 2020 at 6:19 am

      Aw, thanks for asking, Al, but no, I’m not in the retail food business.

      Reply
  21. Angelina

    June 20, 2021 at 8:15 am

    Thanks Lois, for posting these wonderful potato recipes which I grew up on. I’m glad to now be able to buy twarog, since I now live in an area which has no Polish folks to speak of, so no-one knows what I’m talking about when I ask for Farmers Cheese (Twarog). One lady in the store pointed to a loaf of yellow cheese for slicing! How frustrating that was! I’ll surely now order it from that Polish store, & thanks a bunch for the discount code. One more thing- when my mom made Pierogi, she always drained them, then blotted them with paper towels, then proceeded to lightly brown them in butter in a frying pan. That really gave them a terrific flavor! (I just thought I’d mention that).

    Reply
  22. Chris

    August 26, 2021 at 1:48 pm

    My father also came from Ukraine, near the Karpathian Mts and that is exactly how he taught my Austrian mother to make Perogi! She was a pro at making them by the hundreds and we all love them!!

    Reply
  23. Annette

    September 26, 2021 at 2:00 am

    My grandmother, aunt and my mother all made pierogi. I would help roll the dough, cut, fill and boil. The most popular was potato and cheese but I loved my mom’s and grandmother’s prune filling. Another aunt would also make a sauteed cabbage and browned onion filling with bacon drippings. After being boiled, the pierogi were served in melted butter and browned onion to coat. This was usually done for holidays like Easter Lent or Christmas Eve dinners. Every so often mom would get a taste for pierogi and we would make a batch. Yes, labor intensive but oh so good and they froze well. We tried the store-bough version from the frozen section but nothing could compare to homemade. Stores used to carry large-curd cottage cheese and farmers cheese. Those disappeared and now I’m seeing farmers cheese returning in some large grocery chains. Guess I need to try my hand at these again, Thanks for posting this.

    Reply
  24. Steve in Warren, MI

    January 24, 2022 at 1:28 pm

    Hello! I’ve been making my family recipe for over 40 years.. love trying other family variations, though this recipe is pretty much the one I do.. I, too, add sour cream to the dough as others have mentioned.
    Anyhow, I came to Google to search Ruskie Pierogi + Maggie. I’m watching a travel cooking show where they visit the most popular restaurants in Krakow, and chef indeed used Maggie in his filling. I know it contains MSG, but I don’t care. It’s a natural salt, not scientific chemical, so blah to the nay-sayers. Lol.. Will try it myself next time and report back! Maybe. Lol.

    Reply

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