Pierogi Ruskie Recipe

Traditional pierogies filled with potatoes and farmers cheese from the former Kresy regions of Poland

Pierogi Ruskie with fried onions (Image: Fanfo/Shutterstock.com)
Pierogi Ruskie with fried onions (Image: Fanfo/Shutterstock.com)

This recipe will make about six dozen Pierogi Ruskie, which contain potato and farmer cheese filling. If you want to learn more about the history about Pierogi Ruskie we will have a history article up very soon.


  • 2 cups (500 g) of white farmers cheese
  • 2 cups (500 g) of potatoes
  • 2 teaspoons of salt (or to taste)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon of olive oil or butter
  • For the pierogi dough, see our light pierogi dough recipe or use your own.
  • Optional: 1 small onion and 2 tablespoons of butter or lard for frying


  1. Prepare the pierogi dough, as per our pierogi dough recipe or use your own pierogi dough recipe.
  2. Peel the potatoes, rinse and put in a large pot.
  3. Add salt and cold filtered water, cover with a lid and bring to a boil. Cook covered for about 30 minutes or until the potatoes are soft (you can probe with a fork for softness).
  4. Strain the potatoes, put back into the pot, and mash them so that they don’t have any lumps. Allow the potato mash to completely cool.
  5. Crush the farmers cheese with a fork into smaller pieces or chop the cheese with a knife. Mix cheese with potatoes and season with salt and pepper. You can optionally boil the onion and fry it in butter or lard and then add it to the potato and farmers cheese filling.
  6. Using the prepared pierogi dough, cut out the dough “wheels” using a glass or cup, put one spoonful of filling (or as many spoonfuls as you can) in the center of the dough . Fold the dough in half and clasp the edges together. Prepare pierogies on a table, countertop or large cutting board topped with flour. Cover with a cloth until cooked, so that the pierogies do not dry.
  7. In a large pan boil salted water with one tablespoon of olive oil or butter and as the water boils, put in the first batch of pierogies (about 15 pieces). Bring the water back up to a boil and reduce the heat to medium. Boil the pierogies until they float to the surface.
  8. After they float to the surface, cook them for an additional one and a half minutes. Sample a single pieróg to check if it has cooked. Pieróg is the rarely used singular term for pierogi. The exact cooking time will depend, on the thickness of the dough and the size of the pierogies.
  9. Use a large spoon to remove the pierogi from the pot. Serve.

Serve With

Sour cream, melted butter, salt and pepper to taste and fried small bits of sliced ​​bacon (skwarki)

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