Pierogi Ruskie
Soft dumplings filled with creamy potato, cheese and fried onion, then pan fried in butter. Proper Polish comfort food.
- Time1 hr 30
- LevelMedium
- Costabout £0.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 15 minutes until soft. Drain well and mash until completely smooth.
15 min - 2
Fry the onions in 30 g of the butter for 10 minutes until golden. Mix half of them into the mash with the curd cheese, salt and pepper. Leave to cool.
10 min - 3
Mix the flour, egg, oil and warm water into a soft dough. Knead for 5 minutes until smooth, then cover and rest for 20 minutes.
5 min - 4
Roll the dough out thinly on a floured surface. Cut out circles with a 8 cm cutter. Put a teaspoon of filling in the middle of each, fold over and pinch the edges shut.
- 5
Boil the pierogi in batches in a large pan of salted water. They are done 2 minutes after they float to the top. Lift out with a slotted spoon.
2 min - 6
Melt the rest of the butter in a frying pan and fry the pierogi for 2 to 3 minutes each side until lightly golden. Serve with the remaining onions on top.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.