Introduction
Pierogi Ruskie hold a special place in my heart. Growing up in Poland, this was one of my favorite childhood dishes, and nothing brings back memories quite like the ones served in a classic Bar Mleczny (milk bar). These milk bars, a remnant of communist-era Poland, were like fast-food cafeterias, but instead of burgers and fries, they offered traditional Polish dishes at incredibly affordable prices.
I can still picture the plate of soft dumplings served with golden fried onions and a generous drizzle of melted butter. The combination of the delicate dough and the creamy potato and cheese filling was pure comfort food, even in such a modest setting. This recipe is my way of recreating those nostalgic flavors, bringing the tradition of Bar Mleczny straight to your kitchen.
Let’s get started and bring this iconic taste of Poland to life! Do roboty!
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The History of Pierogi Ruskie and Other Variations of Pierogi in Poland
Pierogi Ruskie, or “Ruthenian pierogi,” are one of Poland’s most beloved traditional dishes. Despite their name, these dumplings are not directly tied to Russia but rather to the historic Ruthenia region, which spans parts of modern-day Ukraine and Poland. The name reflects the influence of the Ruthenian people who inhabited these areas and inspired this filling combination of potatoes, farmer’s cheese, and sautéed onions.
While Pierogi Ruskie have a humble origin as peasant food, they’ve become a symbol of Polish comfort cuisine, gracing everything from family dinners to festive tables. The balance of creamy, savory filling and tender dough is timeless, making them a staple in Polish households and beyond.
Poland’s pierogi tradition doesn’t stop with Ruskie. There are countless variations to explore:
- Pierogi z Kapustą i Grzybami: Filled with sauerkraut and wild mushrooms, these are a favorite during Christmas celebrations.
- Pierogi z Mięsem: Stuffed with ground meat, often seasoned beef or pork, they’re hearty and filling, loved all year round.
- Pierogi z Jagodami: A sweet version, bursting with fresh blueberries and often served with a dollop of sour cream and sugar.
- Pierogi z Truskawkami: Another dessert pierogi, filled with juicy strawberries, perfect for summer.
Pierogi are endlessly versatile. You’ll find fillings that reflect the seasons, family traditions, and even modern twists like spinach and feta or sweet potato and goat cheese. No matter the variation, pierogi remain a beloved part of Polish culinary heritage, connecting generations through shared flavors and memories.
Let’s honor this delicious tradition and dive into making Pierogi Ruskie together!
What Potatoes Are Best for Making Pierogi?
When it comes to making Pierogi Ruskie, the type of potato you use can make all the difference. Since the filling needs to be creamy yet firm enough to hold its shape, starchy potatoes are the ideal choice. Their higher starch content ensures a smooth and fluffy texture while keeping the filling cohesive.
The Best Potato Varieties:
- Maris Piper (UK): Perfect for their creamy texture and starchy profile, these potatoes mash beautifully, creating the ideal consistency for the filling.
- Russet Potatoes (US): A popular choice for their dryness and fluffiness, these potatoes help avoid a watery filling.
- Yukon Gold: A good all-rounder with a slightly buttery flavor, they work well if you prefer a creamier filling.
Potatoes to Avoid:
- Waxy varieties like Charlotte, New Potatoes, or Red Potatoes are too moist and dense. They don’t mash well and can lead to a gluey or watery filling that won’t hold up in your pierogi.
Tip:
Once cooked, mash the potatoes while they’re still warm. Warm potatoes are easier to mash or pass through a ricer, giving you a smooth, lump-free base for your filling. Avoid using a blender or food processor, as it can overwork the potatoes and make them gluey.
With the right potatoes, you’re already on your way to creating a filling that’s creamy, flavorful, and perfect for Pierogi Ruskie!
What Cheese Is Best for Pierogi Ruskie?
The cheese you use is just as important as the potatoes when it comes to making the perfect Pierogi Ruskie. The traditional choice is farmer’s cheese, also known as twaróg in Polish. This cheese has a crumbly texture and a tangy flavor that pairs beautifully with the creamy potatoes and sautéed onions in the filling.
The Best Cheese for Pierogi Ruskie:
- Farmer’s Cheese (Twaróg):
The classic choice for authenticity. It’s semi-dry, tangy, and crumbly, blending perfectly into the potato filling without being overly moist. Semi-fat or full-fat versions work best for added richness.
Substitutes for Farmer’s Cheese:
If farmer’s cheese isn’t available, here are some alternatives that mimic its texture and flavor:
- Quark: A close match in texture and tang, often available in international sections of grocery stores.
- Dry Curd Cottage Cheese: Similar to farmer’s cheese, but ensure it’s drained well to remove excess moisture.
Cheeses to Avoid:
Pre-ground or processed cheeses often lack the authentic flavor and texture of traditional farmer’s cheese.
Creamy cheeses like cream cheese or ricotta straight from the tub are too wet for the filling, and their texture won’t hold up in pierogi.
The Secret to Perfect Pierogi Dough
Pierogi dough is the heart of this dish, and getting it just right is key to making pierogi that are tender yet sturdy enough to hold the filling. Traditionally, pierogi dough is kept simple, using just flour, hot water, a little oil, and salt. This simplicity ensures the dough is soft, pliable, and easy to work with, while allowing the flavors of the filling to shine.
- Why Hot Water Matters: The use of hot water is what sets pierogi dough apart. It helps hydrate the flour quickly and makes the dough softer and more elastic. This technique also prevents the dough from becoming tough, giving the final dumplings a delicate texture.
- Oil for Extra Flexibility: Adding a few tablespoons of oil to the dough makes it easier to knead and roll out. It also prevents the dough from drying out while you work. This little trick ensures you can focus on filling and sealing the pierogi without worrying about cracks or sticking.
- Resting Is Essential: Once the dough is made, letting it rest is a step you can’t skip. Resting allows the gluten to relax, making the dough more manageable and less likely to shrink back when rolled. It also gives the dough a smoother texture, making it easier to shape.
- Versatile and Simple: Traditional pierogi dough is egg-free, which keeps it tender and easy to handle. However, some families add eggs or milk for a richer flavor. While these variations are delicious, the classic dough relies on its simplicity to complement the filling.
By paying attention to the dough, you’re already halfway to making perfect pierogi. It’s this soft, stretchy foundation that gives these dumplings their irresistible texture!
Recipe Card for Traditional Polish Pierogi Ruskie:
Traditional Polish Pierogi Ruskie Recipe
Equipment:
- Round cutter or glass (7–9 cm in diameter) to cut the dough
- Kitchen towel (to cover the pierogi and prevent drying out)
- Large pot (for boiling the pierogi)
- Slotted Spoon (to remove pierogi from the water)
Ingredients:
Ingredients for the Dough:
- 500 g plain flour
- 250 ml hot water
- 4 tbsp vegetable oil - 50ml
- 1/2 tsp salt
Ingredients for the Filling:
- 300 g farmer’s cheese - also known as quark or curd cheese
- 300 g onion - approximately 300g, finely chopped
- 700 g potatoes - use a starchy variety, mashed while still warm
- 2 tbsp vegetable oil - for sautéing the onions
- Salt and black pepper - to taste
Instructions:
Instructions for the Pierogi filling:
- Peel 700 grams of potatoes and cook them until tender in salted water. Drain the water thoroughly, mash the potatoes, or pass them through a potato ricer to make a smooth purée. You should have no more than 500 grams of mashed potatoes. Set the purée aside to cool. Add 1/2 level teaspoon each of salt and pepper to the mashed potatoes.Tip: Cooked potatoes are easiest to process while still slightly warm. Pass them through a ricer or grinder for a smooth texture. If using a grinder, you can also process leftover potatoes from the previous day, even if they are cold.
- Peel and finely chop a large onion (or use several smaller ones weighing around 300 grams in total). Heat two tablespoons of vegetable oil in a pan. Add the chopped onion and sauté over medium heat for about 10 minutes until softened.
- For the filling, you'll need 300 grams of farmer's cheese. Use semi-fat or full-fat cheese sold in blocks (not pre-ground). Pass the cheese through a grinder or a potato ricer for the best texture. Avoid using creamy, pre-ground cheese sold in tubs, as it tends to be too soft for the filling.
- In a mixing bowl, combine the mashed potatoes, ground farmer's cheese, sautéed onion, and salt and pepper to taste. Mix everything thoroughly. Taste and add more salt and pepper to your liking. Your pierogi filling is ready.
Instructions for the Dough:
- To make the dough, sift 500 grams of flour into a large bowl (this is half of a standard 1-kilogram package). Add 1/2 teaspoon of salt, four tablespoons of oil (e.g., rapeseed or grapeseed oil), and one cup of hot, boiled water. Stir the dough with a spoon, then knead it until smooth. The dough should be soft, pliable, and elastic.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes. Resting prevents the dough from shrinking during rolling.
- After resting, unwrap the dough and divide it into three portions. Keep two portions covered with a clean kitchen towel to prevent drying out while you work with the first.
- Roll out one portion of dough on a floured surface to a thin sheet. Use a round cutter or glass (around 8 cm in diameter) to cut out circles. Place a generous amount of filling in the center of each circle. Flatten the filling slightly into a log shape to fit well. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Optionally, crimp the edges for a decorative pattern.Tip: Collect and knead any leftover dough scraps into a ball, roll them out again, and cut more circles. Leftover dough can also be used to make dumplings.
- Place the prepared pierogi on a lightly floured surface. Cover them with a slightly damp kitchen towel to keep them from drying out while you prepare the rest.
- Boil a large pot of salted water. Add pierogi in batches, ensuring the water is simmering but not boiling vigorously. Cook for about 3–4 minutes after the pierogi float to the surface. Remove them with a slotted spoon.
- Serve the pierogi with butter and sautéed onions. Prepare the topping just like the onions used in the filling but slice them instead of chopping.
Nutrition:
How to Freeze Polish Pierogi?
Pierogi can be frozen either raw, right after sealing, or cooked.
- Freezing Cooked Pierogi: Once cooked, drain the pierogi thoroughly and lightly coat them with oil to prevent sticking. Prepare a large tray or board (ensure it fits in your freezer) and spread a thin layer of oil on its surface. Lay the pierogi on the tray in a single layer, ensuring they don’t touch each other. Place the tray with the cooled pierogi in the freezer for about 90 minutes.
- Freezing Raw Pierogi: For raw pierogi, there’s no need to coat them with oil. Simply follow the same method: place them on a tray in a single layer, ensuring they don’t stick, and freeze for 90 minutes.
- Storing Frozen Pierogi: Once the pierogi are partially frozen, transfer them to freezer bags or containers. At this stage, they can be stacked without sticking together. Label the bags with the date and store them in the freezer. This method ensures the pierogi remain separate, so you can easily remove just the amount you need without thawing the entire batch.
- Reheating Frozen Pierogi: When you’re ready to enjoy your frozen pierogi, take out the desired amount and, without thawing, place them directly into a pot of boiling water. Cook over low heat until the dough is tender.
If you prefer pan-fried pierogi, remove them from the freezer and place them on a wide plate to thaw naturally. Once defrosted, fry them until golden brown and serve.
This method ensures your pierogi stay fresh, flavorful, and easy to prepare whenever you’re craving this delicious Polish classic!
A Few Words from the Chef
I hope you enjoy making this Pierogi Ruskie recipe! Sharing it in English makes it easy for everyone to recreate this Polish classic at home. The creamy filling, soft dough, and fried onions are a perfect combination. If you try it, let me know how it turned out in the comments. Happy cooking! 😊
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I picked up some quark cheese from a Polish supermarket to try this recipe, and it was so easy to makes! The dough was perfect—really soft and didn’t fall apart when cooking or even after freezing. I was surprised at how simple it was to prepare, and they tasted amazing. Definitely making these again!