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Polish

Pierogi ruskie

Vegetarian

Polish half-moon dumplings filled with mashed potato, curd cheese and fried onion, boiled and served with more golden onions and sour cream.

Pierogi ruskie is a Polish dumpling dish from Poland, ready in about 2 hours 5 minutes and made with all-purpose flour, potato and cottage cheese. It serves 6 and is rated intermediate to cook.

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Prep
1 h
Cook
35 min
Rest
30 min
Total
2 h 5 min
Serves
6
Level
Intermediate
Calories
451

Ingredients

6 servings (about 40 pierogi)

Dough

Filling

For the cooking water

Equipment

Method

  1. Step 1

    Mix the flour, salt, warm water and oil into a soft dough and knead for 5 minutes until smooth. Cover and rest for 30 minutes.

    • 8 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Boil the potatoes (opens in a new tab) until tender, drain and mash. Fry all the onion (opens in a new tab) in the butter (opens in a new tab) until golden; mix half into the potatoes with the cheese, salt and pepper (opens in a new tab). Keep the rest for serving. Let the filling cool.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  3. Step 3

    Roll the dough thinly (about 2 mm) and cut 7–8 cm rounds. Put a teaspoon of filling in the centre of each, fold over and pinch the edges firmly to seal. Reroll scraps.

  4. Step 4

    Cook in batches in a large pot of gently boiling salted water. When they float, cook for 2 minutes more, then lift out with a slotted spoon.

  5. Step 5

    Serve at once, topped with the reserved golden onions (opens in a new tab) (rewarmed in their butter (opens in a new tab)) and sour cream (opens in a new tab).

    • 2 min
    • medium heat
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Poland · Well documented"Ruskie" refers to the historic region of Red Ruthenia (now partly in Ukraine), not to Russia.Also popular in Ukraine, Canada, United StatesMore food from Poland
Dish
Lunch · Dinner · Dumplings · Main courses
Cooking method
Boiled, Pan-fried
Taste
savoury, peppery, mild, creamy
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Freezer-friendly · Batch cooking · Make-ahead
Cook more with
All-purpose flour · Potato · Cottage cheese · Onion · Butter
Techniques
Pan-frying · Boiling · Kneading

Allergens

  • Contains: Milkfrom cottage cheese, butter, sour cream
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

451 kcal per serving

Calculated

1 serving ≈ 275 g · recipe makes 6

Where the energy comes from

  • Protein 12%
  • Carbohydrate 63%
  • Fat 25%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy451 kcal164 kcal
Protein13.7 g5 g
Carbohydrate70.5 g25.6 g
Net carbohydrate66.2 g24.1 g
Sugars3.5 g1.3 g
Added sugars0 g0 g
Fibre4.2 g1.5 g
Fat12.5 g4.5 g
Saturated fat4.6 g1.7 g
Trans fat——
Cholesterol21 mg8 mg
Sodium959 mg349 mg
Salt equivalent2.4 g0.9 g
Vitamins & minerals per serving
Potassium
528 mg
Calcium
70 mg
Iron
3.9 mg
Magnesium
42 mg
Vitamin A (RAE)
61 µg
Vitamin C
19 mg
Vitamin D
0 µg
Vitamin B12
0.2 µg
Folate (DFE)
219 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sour cream.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep the cut rounds and finished pierogi covered with a tea towel so they don't dry out.

Common mistakes

  • Overfilling, which stops the edges sealing so they burst while boiling.

Serve with

  • Fry boiled pierogi in butter the next day until golden; some add crisp bacon on top.

Storage

  • Freeze uncooked pierogi on a floured tray, then bag; cook from frozen for 1–2 minutes longer.

Reheating

  • Pan-fry in butter until golden and hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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