Pierogi Ruskie are traditional Polish dumplings filled with creamy mashed potato, cheese and sautéed onion. Soft, tender and deeply comforting, they’re one of the most beloved varieties of pierogi in Poland.
While pierogi come in many forms, pierogi ruskie specifically refer to the classic potato and cheese filling (traditionally made with twaróg, a Polish farmer’s cheese). In Australia, farmer’s cheese can be difficult to find, so this recipe uses well-drained cottage cheese for a similar creamy, slightly tangy result.
These dumplings can be enjoyed simply boiled and topped with butter and sour cream, or pan-fried until golden and crisp on the outside. They’re freezer-friendly, perfect for make-ahead meals, and surprisingly achievable at home.
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What Are Pierogi Ruskie?
Pierogi Ruskie are a traditional variety of Polish pierogi filled with mashed potato, cheese and sautéed onion. Despite the name, “ruskie” does not mean Russian in this context. It historically refers to the region of Ruthenia, which was once part of the Polish-Lithuanian Commonwealth.
Unlike sweet pierogi or meat-filled versions, pierogi ruskie are vegetarian and deeply comforting. The filling is creamy and mild, balanced by buttery onions and finished with sour cream or chives.
Traditionally, the cheese used is twaróg (Polish farmer’s cheese). Because this can be difficult to source in Australia, well-drained cottage cheese makes an excellent substitute, offering a similar texture and slight tang.
Why You’ll Love This Recipe
Pierogi Ruskie are simple, comforting and incredibly satisfying, and once you make them from scratch, you’ll see why they’ve stood the test of time.
- Authentic Polish flavours – Creamy potato, cheese and golden onion come together in the most classic filling.
- Made with accessible ingredients – Uses cottage cheese instead of hard-to-find farmer’s cheese.
- Freezer friendly – Freeze before or after cooking for an easy future meal.
- Boiled or pan-fried – Enjoy them soft and tender, or crisped in butter until golden.
- Perfect comfort food – Hearty, savoury and endlessly satisfying.
Ingredients & Substitutions
- All purpose flour – also known as plain flour.
- Warm water – Helps bring the dough together smoothly.
- Potatoes – Choose a floury variety for a fluffy mash.
- Butter
- Onion – A brown or white onion
- Cottage cheese – A practical substitute for traditional farmer’s cheese; drain well before using.
- Salt & pepper
- Sour cream – The classic serving accompaniment.
- Chives
Cheese substitution note:
If you can source Polish twaróg or farmer’s cheese, you can use that in place of cottage cheese. Ricotta can also work, though it produces a slightly softer filling.
How to Make Pierogi Ruskie
Step 1: In a large bowl, combine the flour and warm water. Stir until the dough starts to come together, then turn out onto a floured surface and knead for 8–10 minutes until smooth. Cover and rest for 30 minutes.
Step 2: Chop the potatoes into large cubes and place in a saucepan of water. Bring to the boil and cook until tender. Drain well, then push through a potato ricer or mash until smooth. Set aside to cool.
Step 3: Melt half the butter in a frying pan over medium heat. Add the finely chopped onion and sauté until soft and golden. Stir half the onions into the mashed potato and reserve the remaining half for serving.
Step 4: Add the cottage cheese, salt and pepper to the potato mixture and mix until well combined. Adjust seasoning to taste.
Step 5: Lightly flour your surface. Divide the dough in two and roll one half out to approximately 3mm thick. Using an 8cm cutter, cut out as many rounds as possible. Repeat with the remaining dough, re-rolling offcuts as needed.
Step 6: Place a tablespoon of filling onto each round. Fold the dough over to enclose the filling, pressing firmly to seal the edges. Crimp the edges with your fingers if desired.
Step 7: Bring a large saucepan of salted water to the boil. Cook the pierogi in batches for 2–3 minutes, or until they float to the surface.
Step 8: Serve boiled, or pan-fry in the remaining butter until golden and crisp on both sides. Top with sour cream, reserved sautéed onions and chives.
Tips for Perfect Pierogi Ruskie
Making pierogi from scratch is simple, but a few small details make all the difference.
- Knead the dough properly – A smooth, elastic dough prevents tearing and makes sealing easier. If it feels dry, add water one teaspoon at a time.
- Let the dough rest – Resting relaxes the gluten, making it easier to roll thin without shrinking back.
- Drain the potatoes well – Excess moisture will make the filling loose and harder to seal.
- Cool the filling completely – Warm filling can soften the dough and cause splitting during cooking.
- Seal firmly – Press the edges tightly to prevent the pierogi from opening in the water.
- Don’t overcrowd the pot – Cook in batches so the water stays at a gentle boil and the pierogi cook evenly.
- Pan-fry for extra flavour – After boiling, fry in butter until golden for crisp edges and deeper flavour.
Storage & Freezing
- Refrigerate cooked pierogi – Store in an airtight container for up to 3 days. Reheat in a frying pan with butter until warmed through.
- Freeze before cooking (recommended) – Arrange uncooked pierogi in a single layer on a tray and freeze until solid, then transfer to a container or freezer bag. Cook straight from frozen, adding an extra minute or two to the boiling time.
- Freeze after cooking – Allow boiled pierogi to cool completely before freezing. Reheat from frozen by pan-frying until heated through.
- Avoid stacking fresh pierogi – Lightly flour them to prevent sticking before freezing or cooking.
FAQs
What is the difference between pierogi and pierogi ruskie?
Pierogi are Polish dumplings that can be filled with a variety of sweet or savoury fillings. Pierogi Ruskie specifically refer to the traditional potato, cheese and onion filling.
What cheese is traditionally used in pierogi ruskie?
Traditional pierogi ruskie use twaróg, a Polish farmer’s cheese. Because this can be difficult to find in Australia, well-drained cottage cheese or ricotta can be used as substitutes.
Can you freeze pierogi ruskie?
Yes. Pierogi freeze very well, especially before cooking. Freeze them in a single layer until firm, then transfer to a freezer-safe container. Cook directly from frozen.
Do you boil or fry pierogi?
Pierogi are first boiled until they float to the surface. They can then be served as is, or pan-fried in butter until golden and crisp.
Why are my pierogi tough?
Pierogi can become tough if the dough is overworked, not rested, or rolled too thick. Proper kneading and resting time help create a tender dumpling.
If You Love Dumplings…
If you enjoy making Pierogi Ruskie from scratch, there’s a whole world of dumplings to explore. From Eastern European classics to Asian favourites, these recipes are just as satisfying to make and eat.
- Beef and Kimchi Mandu – Korean-style dumplings filled with savoury beef and punchy kimchi, perfect steamed or pan-fried.
- Spinach and Ricotta Gnudi – Soft Italian dumpling-like pillows made with ricotta and spinach, served simply with butter and sage.
- Pork and Prawn Siu Mai – Classic open-top Chinese dumplings with a juicy pork and prawn filling, ideal for yum cha at home.
📖 Recipe
Pierogi Ruskie
Ingredients
- 250 g all purpose flour plus extra for dusting
- 115 mL warm water
- 450 g potatoes peeled
- 4 tablespoon butter
- 1 onion finely chopped
- 100 g cottage cheese (or farmer's cheese if available)
- Salt & pepper to taste
- Sour cream to serve
- Chives finely chopped, to serve
Instructions
- In a large bowl add flour and water. Stir together until dough starts to come together. If the dough feels dry, add water 1 teaspoon at a time until smooth and pliable. Turn out on to a floured surface and knead for 8-10 minutes until dough is smooth. Leave to rest, covered, for 30 minutes.
- Meanwhile, chop potatoes into large cubes. Place in a saucepan with water and over a high heat. Boil until tender. Drain well, before pushing all the potatoes through a ricer into a bowl. Set aside to cool while you prepare the onions.
- Melt two tablespoons of butter in a fry pan over medium heat. Add chopped onions and sauté until soft and golden. Add half the onions to the mashed potatoes and reserve the other half for garnishing pierogi at the end.
- Add cottage cheese to the mashed potato as well as salt and pepper. Mix everything together until well combined.
- Dust your surface with flour. Cut dough in two. Working with one half, roll out until approximately three millimetres thick. Using an eight centimetre cookie cutter, cut out as many rounds as you can. Repeat the process with the other half of the dough, squashing together any offcuts to create more pierogi skins. You should end up with 28-30 rounds.
- Your potato filling should be cool by now. Scoop one tablespoon on to a wrapper. Stretch the dough over the top, pressing firmly to seal the edge. To get the rough crimped edges, press the dough between your thumb and forefinger all the way along the edge. Repeat with remaining dough and filling.
- Bring a saucepan of water to the boil. Drop in your pierogi, about 6-8 at a time, allowing them to cook for 2-3 minutes, or until the rise to the surface. Once floating, cook for 30–60 seconds more to ensure the dough is fully cooked. You can eat pierogi boiled, or melt the remaining two tablespoons of butter in a fry pan and dropped your cooked and drained pierogi in. Fry on each side for a few minutes until crispy and golden.
- Serve your pierogi with sour cream, drizzled with the remaining sautéed onions, and finely chopped chives.
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