Pierogi Ruskie (Polish Potato‑and‑Cheese Dumplings)
Soft potato‑filled dumplings served with caramelised onions and a dollop of sour cream – a comforting Polish classic perfect for any evening.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 6
Combine the mashed potatoes, cheese, grated onion, egg, flour, salt and pepper in a bowl until a smooth, non‑sticky dough forms; cover with a damp cloth and rest for 10 minutes.
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Step 2 of 6
Roll the dough on a lightly floured surface to about 2 mm thickness and cut circles with a 7‑cm (3‑in) cutter.
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Step 3 of 6
Place a teaspoon of filling on each circle, fold over, and press the edges firmly, sealing with the back of a fork.
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Step 4 of 6
Bring a large pot of salted water to a gentle boil, drop the pierogi in batches and cook until they float to the surface, about 3–4 minutes; remove with a slotted spoon.
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Step 5 of 6
Meanwhile, melt 2 tbsp butter in a skillet over medium heat, add the sliced onion and cook, stirring occasionally, until deep golden and caramelised, 8–10 minutes.
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Step 6 of 6
Toss the boiled pierogi in the caramelised onions just before serving and offer a spoonful of sour cream on the side.
Notes from the kitchen
If twaróg is unavailable, use well‑drained ricotta mixed with a pinch of salt. Keep cooked pierogi in the fridge for up to two days; reheat gently in a skillet with a little butter.
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