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A plate of pan-fried pierogi ruskie with golden onions and a spoon of sour cream
Fresh pasta, rolled and cut by hand

Pierogi ruskie (potato and farmer's cheese pierogi)

Prep 1 hr 15 min Cook 20 min Total 1 hr 35 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Cool the filling fully before filling; warm filling makes the dough sticky and the seams won't seal.

Techniques in this recipe

Ingredients

Method

  1. 01

    Mix flour, water, melted butter and salt; knead 8 minutes until smooth and elastic. Wrap and rest 30 minutes.

  2. 02

    Boil potatoes until tender, drain well and rice or mash while hot.

  3. 03

    Cook onions in 2 tbsp butter over medium-low 15 minutes until golden. Mix half into the potatoes with the cheese, salt and pepper. Cool.

  4. 04

    Roll dough 1/8 inch thick, cut 3-inch rounds, fill with a heaping teaspoon, fold and pinch edges firmly.

  5. 05

    Boil in salted water in batches; once they float, cook 2–3 minutes. Drain.

  6. 06

    Fry boiled pierogi in remaining butter until lightly crisp, top with the rest of the onions and serve with sour cream.

Notes & swaps

  • Cool the filling fully before filling; warm filling makes the dough sticky and the seams won't seal.

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