Pierogi ruskie

What are pierogi ruskie?

Comforting dough parcels filled with mashed potato, tangy twaróg cheese, and sautéed onion – first boiled, then pan-fried for extra flavour and a crisp edge.

Why they endure

Pierogi are endlessly versatile. Ruskie is just one of countless fillings, both sweet and savoury.

Pierogi are present in every Polish home, I assure you. They’re one of the main traditional dishes on Christmas Eve, especially the kind with sauerkraut and mushrooms. Those are my favourite. Wild mushrooms give the best flavour; I adore them. I gather at least 15kg in the forest every year! AGS Warsaw Director Piotr Dmowski

Did you know?

Pierogi originated in China, spreading to Eastern Europe in the 13th century via the silk road. They’re so beloved in Poland that they even have a patron saint, St. Hyacinth.

🕒 Make Your Own in 30 Minutes

Ingredients (Serves 4)

• 2 cups plain flour
• 1 egg
• ½ cup warm water
• 1 tsp salt
• 3 medium potatoes, boiled and mashed
• ½ cup cottage cheese (or ricotta)
• 1 small onion, finely chopped
• 2 tbsp butter
• Salt and pepper, to taste

Method

1. Make the dough: Combine flour and salt. Add egg and water, knead into a smooth, soft dough. Rest for 10 minutes.
2. Prepare the filling: Mash potatoes with cheese. Sauté onion in butter until golden, then mix into the mash. Season well.
3. Assemble: Roll dough thinly, cut into circles, fill each with a spoonful of filling, fold, and seal edges.
4. Cook: Boil in salted water until they float (3-4 minutes). Drain and toss with butter or lightly pan-fry until golden.
5. Serve: With caramelised onions, sour cream, or fresh herbs.