Polish Pierogi Ruskie are delicious dumplings filled with a savory mixture of potatoes, farmer’s cheese, and onions, perfect for any meal.

Scale

Peel and cook the potatoes in salted water until tender. Drain and mash them, ensuring you have no more than 500 grams of mashed potatoes. Set aside to cool.
Add salt and pepper to the mashed potatoes.
Finely chop the onion and sauté in 2 tablespoons of vegetable oil over medium heat for about 10 minutes until softened.
Pass the farmer’s cheese through a grinder or ricer for the best texture.
In a mixing bowl, combine the mashed potatoes, ground farmer’s cheese, sautéed onion, and season with salt and pepper. Mix thoroughly.
To make the dough, sift the flour into a bowl, add salt, oil, and hot water. Stir and knead until smooth and elastic.
Shape the dough into a ball, wrap in plastic, and let rest for 30 minutes.
Divide the dough into three portions, keeping two covered. Roll out one portion and cut out circles.
Place filling in the center of each circle, fold over, and seal the edges.
Boil salted water and cook the pierogi in batches for 3-4 minutes after they float to the surface.
Serve with butter and sautéed onions.

Keywords: Polish Pierogi Ruskie, dumplings, potato cheese pierogi, traditional Polish recipe