Pierogi Ruskie, often called "Ruskie Pierogi," is one of the most beloved and traditional Polish dumplings. The name "Ruskie" originates not from Russia, as might be mistakenly thought, but from the historical region of Red Ruthenia (also known as Galicia), which is now split between southeastern Poland and western Ukraine. This dish is a testament to these regions' rich, shared cultural heritage.
Pierogi Ruskie's quintessential filling consists of a creamy mixture of mashed potatoes, farmer's cheese (often cottage cheese in its absence), and sautéed onions. Seasonings such as salt, pepper, and sometimes garlic are added for flavour. The combination results in a comforting, savory filling that balances perfectly with the dough.
The dough is simple, made from flour, water, a small amount of oil, and sometimes egg, creating a tender yet sturdy encasement for the filling. It is rolled thin and cut into circles before being filled and sealed into the classic half-moon shape.
Traditionally, pierogi are boiled in salted water until they float to the surface, indicating they are cooked through. They can be served right after boiling or further browned in a pan with butter, which adds a delightful texture contrast between the soft interior and crisp exterior.
Pierogi Ruskie are commonly served with a dollop of sour cream and a sprinkle of fresh herbs or additional sautéed onions. This versatile dish can be enjoyed as an appetizer, main dish, or side.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- For the Dough:
- 480g - 4cups all-purpose/plain flour, plus extra for kneading and rolling
- 120 ml water
- 1 large egg
- 1/2 teaspoon salt
- 2 tablespoon vegetable oil

- For the Filling:
- 4 large potatoes, peeled and boiled
- 1 cup cottage cheese or farmer's cheese, drained
- 1 onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste

Garnish - fried onion and butter

I used a 4 inch cookie cutter

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