Country
Poland
Poland · Polish
Pierogi Ruskie
Polish dumplings filled with potato and cheese, finished with browned onion.
- Polish
- 65 min total time
- 4 base servings
Adapt this recipe
Customize this recipe
Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Polish dumplings with potato and cheese filling and browned onion.
Contains gluten, egg, dairy and lactose.
This version
- Classic
- Vegetarian
- Contains gluten
- Contains dairy
- Contains lactose
Version
Contains
Ingredients
- 320 g wheat flour Contains gluten.
- 1 egg Contains egg.
- 170 ml warm water
- 500 g potatoes, peeled
- 220 g fresh cheese Contains dairy and lactose.
- 180 g onion, finely chopped
- 30 g butter Contains dairy and lactose.
- 6 g fine salt
Cooking method
Pot
- Prepare dough
Mix flour, egg, warm water and a little salt into a smooth dough, then rest it.
- Shape dumplings
Roll dough, cut circles, fill and seal tightly.
- Boil
Boil dumplings in batches until they float, then cook briefly more.
Frequently asked questions
Can I freeze pierogi before cooking?
Yes. Freeze on a tray first, then store in bags and boil from frozen.
Why are multiple allergens listed?
The classic dough and filling include wheat flour, egg, cheese and butter.
