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Pierogi Ruskie

Name: Pierogi Ruskie
Total time: 60 min
Yield: Serves 4
Cuisine: Poland
Ingredients: 400g Potato; 200g Cottage Cheese; 2 Onion; 300g All-Purpose Flour; 1 Egg; 150ml Water; 40g Butter; 1 tsp Salt

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Boiled half-moon dumplings filled with potato and cheese — Poland's most iconic dish.

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📖 The Story Behind This Dish

Among the many types of pierogi (the Polish word for filled dumplings), the potato-and-cottage-cheese 'ruskie' (Ruthenian-style) is considered the classic standard. Boiled and topped generously with butter-fried onions, it's a humble yet deeply satisfying dish.

🌆 Where it's eaten: A household staple, with many families gathering on weekends to make large batches together and freeze them for later.

🥕 Ingredients (serves 4)

Potato 400g
Cottage Cheese 200g
Onion 2
All-Purpose Flour 300g
Egg 1
Water 150ml
Butter 40g
Salt 1 tsp

👩‍🍳 Instructions

Boil and mash the potatoes, mix with cottage cheese, and season with salt.
Finely chop one onion, sauté, and mix into the filling.
Mix flour, egg, water, and salt into a dough; roll out thin.
Cut rounds from the dough, add filling, and fold into half-moons.
Boil in a pot of water until the dumplings float to the surface.
Thinly slice the remaining onion, sauté in butter, and spoon over the boiled pierogi to finish.

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