Pierogi Ruskie

Our own recipe for the traditional Polish dish – Pierogi Ruskie.

Pierogi Ruskie


For the dough:
400 g flour
2 egg yolks
3/4 cup warm water
For the filling:
750 g potatoes
250 g of soft cheese (or grated hard cheese)
2 onions
1 clove of garlic
2 tablespoons butter
1 tablespoon oil
salt and pepper

Peel the potatoes and boil in salted water.

Peel onions, chop and fry in butter with crushed garlic. Mix with the soft (or grated) cheese, and mashed potatoes.

Season mix with salt and pepper.

Mix the flour, egg yolks, water and a pinch of salt. Knead the dough for around five minutes. Then roll out thinly, and cut into circles using a large glass as cutter. Add the potato and onion stuffing to one half of the circle, fold over, and carefully stick together.

Boil in plenty of salted boiling water with a little oil until the pierogies float to the top.

Drain and plate up. Add some fried onions and/or diced bacon. Serve with pickled gherkins.

Enjoy! / Smacznego!

What are Pierogi?

Pierogi are dumplings of unleavened dough. They are first boiled, then fried usually in butter with onions and sometimes bacon. Pierogi are traditionally stuffed with potato and soft cheese filling, sauerkraut, minced meat, or when needed as a desert – fruit.

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