Pierogi ruskie
Quick answer
- Total time
- 130 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 13
About this dish
Potato, farmer's cheese (twarog) and onion softened in clarified butter fill these Polish dumplings, and the batch makes about 60.
Read more
The dough skips egg, using hot water and oil, and a 30-minute rest makes it easy to roll thin. Firm block twarog matters: soft tub cheese or cream cheese turns the filling slack and the seams hard to close. Clean edges, free of filling and flour, seal tight, and the pot stays at a gentle simmer rather than a rolling boil.
Ingredients
Instructions
- 1
Combine the 500 g flour, dough salt and oil.
Pour in the 250 ml hot water and stir with a spoon. Once comfortable to handle, knead until soft and elastic. Form a ball, cover and rest for 30 minutes.
- 2
While the dough rests, finely chop the onion.
Soften it in the clarified butter over medium heat for about 10 minutes, then spread out to cool. Mash the cooked potatoes and press or crumble the cheese finely.
- 3
Mix the potato, cheese, cooled onion with its butter, filling salt and pepper evenly.
Prepare to divide the filling among about 60 dumplings.
- 4
Divide the dough into three pieces and keep two covered.
Roll one at a time to about 2 mm thick on a lightly floured worktop and cut 8 cm circles. Gather and reroll the scraps.
- 5
Place about 18 g filling in each circle.
Keep the rim free of filling and excess flour, fold in half and press firmly closed while pushing out trapped air. Keep covered as you shape approximately 60 dumplings.
- 6
Bring the 3 litres water and 10 g cooking salt to a boil in a wide pot.
Add about 15 dumplings without crowding and stir gently to release them from the base. Maintain a gentle simmer and cook for 3-4 minutes after they float. Lift out with a slotted spoon, drain and repeat for four batches. Divide among six plates and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pierogi ruskie
AniaGotuje · Checked: 2026-09-07
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