If you’re craving something comforting, hearty, and downright delicious, then buckle up — because this Cheesy Polish Pierogi Ruskie Recipe is about to become your new favorite kitchen project. I absolutely love these pierogis because they’re pockets of creamy mashed potato and sharp cheddar cheese, all wrapped in tender dough and finished with a buttery onion sauce that just sings comfort food. Whether you’re making them for a cozy family dinner or a weekend cooking adventure, you’ll find that these dumplings are so much more doable than you think — and trust me, they taste amazing straight away or after freezing for later!
Why You’ll Love This Recipe
- Authentic Comfort Food: This classic Polish dish is filled with creamy potatoes and cheddar cheese that’s irresistible every time.
- Hands-on Fun: Making pierogis from scratch feels like a kitchen adventure and the perfect weekend bonding activity.
- Make Ahead Friendly: You can cook some now and freeze the rest, so you always have a tasty meal ready to go.
- No Fancy Ingredients: Using cheddar instead of rare quark makes this recipe super accessible and just as delicious.
Ingredients You’ll Need
Each ingredient in this Cheesy Polish Pierogi Ruskie Recipe plays a special role — the potatoes bring that creamy, fluffy texture; the cheddar adds rich, melty goodness; and the buttery dough wraps it all up. Here are some key tips to keep in mind when shopping and preparing.
- Flour: Plain or all-purpose flour works best to create a tender yet durable dough.
- Salt: Kosher or cooking salt is needed not only for flavoring but also for seasoning the boiling water and potatoes.
- Unsalted butter: You’ll need lots of it! It adds richness to the dough and the onion sauce.
- Water: Just enough to bring the dough together without making it sticky.
- Egg: Helps bind the dough and gives it a nice elasticity.
- Potatoes: Starchy types like Russets or Yukon Golds make the best mash filling.
- Cheddar cheese: Pick a sharp, shredded cheddar to get that punch of flavor in each bite.
- Onion: Finely diced and caramelized, this adds sweetness and depth to serve alongside the pierogis.
- Sour cream: A classic accompaniment that cuts through the richness beautifully.
- Parsley or chives: Just a pinch for a fresh, herby finish when serving.
Variations
I love showing friends how versatile this Cheesy Polish Pierogi Ruskie Recipe can be — once you nail the basics, you can play around with fillings or try different toppings that suit your tastes or dietary needs. Don’t be afraid to get creative!
- Cheese options: I’ve swapped cheddar with mozzarella or a mix of feta and cream cheese for a different flavor profile and creaminess.
- Vegan twist: Replace butter with plant-based margarine and use silken tofu mashed with potatoes instead of cheese.
- Herb enhancements: Adding fresh dill or thyme to the potato filling takes these pierogis to the next level.
- Baking method: Instead of boiling, try pan-frying the pierogis after boiling for a crispy golden crust that my family goes crazy for.
How to Make Cheesy Polish Pierogi Ruskie Recipe
Step 1: Prepare the Dough With Love
Start by mixing the flour and salt in a bowl. Cut the cold butter into cubes and rub it through the flour until it looks like coarse breadcrumbs. Adding the whisked egg and cold water gradually, knead it all into a smooth dough — it should be firm but pliable. I always let my dough rest, wrapped in cling film, for at least 30 minutes; this chill time helps the gluten relax so rolling it out gets easier and the pierogi don’t shrink when cooked.
Step 2: Make the Cheesy Potato Filling
Boil peeled and sliced potatoes with a tablespoon of salt until tender (about 15-20 minutes). Once soft, drain well and mash with butter, cheddar cheese, salt, and pepper while still warm. The cheese melts right into the potatoes giving you that creamy, cheesy filling everyone will rave about. I learned that not over-mashing keeps a bit of texture, which I love for authenticity.
Step 3: Roll, Cut, and Fill the Pierogis
Roll the dough out on a floured surface to about 3mm (1/8 inch) thick. Using a round cutter (about 7-8cm), cut circles. Place a spoonful of filling into the center of each. Be careful not to overfill — it makes sealing tricky. Moisten the edges with a bit of water, fold over into semicircles, and press the edges firmly closed. I pinch with my fingers and then seal again with a fork for a nice look and secure seal. A little patience here pays off big time!
Step 4: Cook and Serve With Onion Butter Sauce
Bring a large pot of salted water to a boil. Gently drop pierogis in batches (don’t overcrowd) and cook until they float to the surface plus an extra 2-3 minutes. Scoop them out with a slotted spoon. While they’re cooking, melt butter in a skillet over medium heat, add diced onions, and sauté until golden and sweet. Toss cooked pierogis in the onion butter sauce before serving warm, and don’t forget that dollop of sour cream and sprinkle of fresh herbs. This finishing touch? My family always insists it’s absolutely necessary.
Pro Tips for Making Cheesy Polish Pierogi Ruskie Recipe
- Rest the Dough: Letting the dough rest at least 30 minutes makes it easier to roll and prevents shrinking during cooking.
- Don’t Overfill: A tablespoon of filling per pierogi keeps them from bursting and ensures perfect sealing every time.
- Use Starchy Potatoes: Russet or Yukon Gold potatoes mash up creamier, giving you that silky texture classic in pierogis.
- Freeze Individually: Freeze uncooked pierogis on trays before bagging to keep them from sticking together for easy, mess-free storage.
How to Serve Cheesy Polish Pierogi Ruskie Recipe
Garnishes
I love topping my pierogis with a generous scoop of sour cream and a sprinkle of finely chopped fresh chives or parsley — it adds a fresh pop of color and flavor that balances the richness. Sometimes I also add crispy fried onions for extra texture and flavor. If you like heat, a few flakes of red pepper can be a surprising but delightful touch.
Side Dishes
For a complete meal, I usually serve pierogis with a simple side salad dressed with a tangy vinaigrette to cut through the buttery richness. Steamed sauerkraut is a classic Polish pairing that adds a brilliant tang and crunch. Roasted vegetables or light braised greens like kale or spinach also work wonderfully.
Creative Ways to Present
For special occasions, I’ve served these pierogis arranged on a rustic wooden board with small bowls of sour cream, caramelized onions, and crisp bacon bits so guests can customize their bites. Another fun idea is pan-frying boiled pierogis for a golden crust and serving with a drizzle of browned butter and chopped herbs — it’s like a restaurant-worthy upgrade at home!
Make Ahead and Storage
Storing Leftovers
Leftover pierogis are best stored in an airtight container in the fridge for up to 3 days. I like to separate layers with parchment paper so they don’t stick together. When you’re ready to enjoy, reheat by gently pan-frying or boiling again for a minute or two for that fresh, just-made taste.
Freezing
I discovered that freezing these pierogis uncooked is a total game-changer. Arrange them in a single layer on parchment-lined baking sheets and freeze until firm, then transfer to freezer bags. They keep beautifully for up to 3 months and cook straight from frozen — no thawing needed, which means a quick, homemade dinner anytime.
Reheating
To reheat, I usually pan-fry leftover or frozen pierogis in a bit of butter until golden and heated through — it crisps up the outside while keeping the filling creamy and soft inside. You can also boil them again for a minute or two if you prefer a softer texture.
FAQs
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What makes these pierogis ‘ruskie’?
The term “ruskie” refers to the classic potato and cheese filling traditionally used in these Polish dumplings. It means the pierogis have a filling made with mashed potatoes and cheese (often farmer’s cheese or quark, but cheddar works great too), which gives them their hearty, creamy taste and texture.
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Can I use other cheeses instead of cheddar?
Absolutely! While cheddar adds a sharp flavor that balances well with the potatoes, you can substitute mozzarella for a milder, gooey filling or combine cream cheese and feta for a tangy twist. Just be sure to use shredded cheese to blend smoothly into the mash.
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How do I prevent pierogis from sticking together?
Sprinkle flour on your work surface and dust each pierogi lightly before placing it on trays. When freezing, space pierogis apart so they freeze individually. Using parchment paper layers also prevents sticking in storage containers.
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Can I make the dough ahead of time?
Yes! The dough can be made a day ahead and kept wrapped tightly in the fridge to rest overnight. Just bring it back to room temperature before rolling out to get the best texture.
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What’s the best way to cook frozen pierogis?
Simply drop frozen pierogis into boiling salted water and cook a few minutes longer than fresh ones, until they float and are tender. Alternatively, you can pan-fry them from frozen for a crispy finish after boiling.
Final Thoughts
This Cheesy Polish Pierogi Ruskie Recipe holds a special place in my heart because it’s such an uplifting, hands-on dish that brings out the warmth of Polish cuisine. I remember the first time I made them with my family — laughter, flour everywhere, and that heavenly smell of onions sizzling in butter. If you’re ready for a cozy cooking adventure and a plate piled with tender, cheesy dumplings, this recipe is exactly what you want. I can’t wait for you to try it and hear your pierogi stories!
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Cheesy Polish Pierogi Ruskie Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 115 minutes
- Yield: 30 pierogis
- Category: Main Course
- Method: Boiling
- Cuisine: Polish
Description
Pierogi Ruskie are traditional Polish dumplings filled with a rich, cheesy mashed potato mixture and served with a savory onion butter sauce. These delightful dumplings combine tender dough with creamy mashed potatoes, sharp cheddar cheese, and caramelized onions, offering a comforting and hearty dish perfect for weekend cooking. This recipe uses cheddar cheese as a substitute for quark, making it accessible and delicious for a wide audience. Perfect for making in large batches, they can be enjoyed fresh or frozen and cooked later.
Ingredients
Dough
- 2 cups plain/all-purpose flour
- 1 tsp kosher salt
- 50g (3 tbsp) unsalted butter
- 1/2 cup water
- 1 large egg, whisked (55-60g/2oz)
Filling
- 500g (1 lb) potatoes, peeled and sliced 1cm (1/2″) thick (about 2 medium potatoes)
- 1 tbsp kosher salt (for cooking potatoes)
- 30g (2 tbsp) unsalted butter
- 1 cup shredded cheddar cheese, tightly packed
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
Onion Butter Sauce
- 30g (2 tbsp) unsalted butter
- 1 onion, finely diced
- 1/2 tsp kosher salt
Cooking and Serving
- 1 tbsp kosher salt (for boiling water)
- 25g (1 1/2 tbsp) unsalted butter (to toss per 8-10 pierogis after cooking)
- Sour cream, for serving
- Parsley or chives, finely chopped (a pinch, for garnish)
Instructions
- Prepare the Dough: In a large bowl, combine the flour and 1 tsp kosher salt. Cut in 50g of unsalted butter until the mixture resembles coarse crumbs. Add the whisked egg and water gradually, mixing until a smooth dough forms. Knead on a floured surface until elastic, then cover and set aside to rest for about 30 minutes.
- Cook the Potatoes: Place the peeled and sliced potatoes in a pot, add 1 tbsp kosher salt, and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Make the Filling: While potatoes are still warm, mash them until smooth. Stir in 30g unsalted butter, cheddar cheese, 1/4 tsp kosher salt, and black pepper. Mix until well combined and set aside to cool.
- Prepare Onion Butter Sauce: In a pan over medium heat, melt 30g unsalted butter. Add the finely diced onion with 1/2 tsp kosher salt and sauté until translucent and golden brown. Remove from heat and set aside.
- Roll and Cut Dough: Roll out the rested dough on a floured surface to about 2-3 mm thickness. Using a round cutter (about 3 inches in diameter), cut out circles for forming the pierogis.
- Assemble Pierogis: Place a spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pinching firmly to prevent filling from leaking during cooking.
- Cook Pierogis: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Carefully drop pierogis in batches and cook until they float to the surface plus an additional 2-3 minutes, about 3-5 minutes in total. Remove with a slotted spoon and drain well.
- Finish with Butter Sauce: Toss cooked pierogis in the prepared onion butter sauce or melt 25g unsalted butter per 8-10 pierogis and drizzle over them to coat evenly.
- Serve: Serve pierogis warm with a dollop of sour cream and a sprinkle of finely chopped parsley or chives for garnish.
Notes
- Recipe video available for visual guidance.
- Traditional filling uses quark cheese, but cheddar cheese substitutes well and is easier to find.
- Great as a weekend cooking project; pierogis freeze well and can be cooked directly from frozen for convenience.
- This recipe yields about 30 pierogis.
- For variety, experiment with other fillings or toppings.
- Use kosher or cooking salt as specified to balance seasoning.
Nutrition
- Serving Size: 3 pierogis
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
