Name: Cheesy Potato Pierogi Ruskie Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Polish
Ingredients: 2 cups plain/all-purpose flour; 1 tsp kosher salt; 50g / 3 tbsp unsalted butter; 1/2 cup water; 1 large egg, whisked (55-60g/2oz); 500g / 1 lb potatoes, peeled and sliced 1cm / 1/2″ thick (2 medium); 1 tbsp kosher salt (for cooking potatoes); 30g / 2 tbsp unsalted butter; 1 cup shredded cheddar cheese, tightly packed; 1/4 tsp kosher salt; 1/2 tsp black pepper; 30g / 2 tbsp unsalted butter; 1 onion, finely diced; 1/2 tsp kosher salt; 1 tbsp kosher salt (for boiling water); 25g / 1 1/2 tbsp unsalted butter (per 8 – 10 pierogis); Sour cream (for serving); Parsley or chives, finely chopped (just a pinch)

If you’ve ever dreamed of cozy, hearty comfort food that tastes like a warm hug from your Polish grandma, you’re going to adore this Cheesy Potato Pierogi Ruskie Recipe. These pillowy dumplings filled with cheesy mashed potatoes and topped with golden onion butter — they’re everything you want on a chilly day. I still remember the first time I made them at home; the kitchen smelled incredible, and my family went absolutely crazy for them. Stick with me, and I’ll walk you through how you can easily make these gems yourself!

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Why You’ll Love This Recipe

Classic comfort food elevated: The blend of potato, cheese, and buttery onions makes this dish irresistibly delicious and nostalgic.
Accessible ingredients: Using cheddar instead of less common cheeses means anyone can make this at home with ease.
Perfect for batch cooking: Make a big batch, freeze extras, and enjoy quick meals anytime.
A fun kitchen project: Wrapping pierogi with friends or family turns cooking into a joyful experience.

A white plate holds seven crescent-shaped dumplings with a shiny, golden-brown coating of small fried onion bits scattered evenly over them. The dumplings are arranged in a loose circle, with one being lifted by a silver spoon on the right side. In the lower-left section of the plate, a dollop of smooth white sour cream is topped with finely chopped green herbs. The dumplings have a soft, slightly wrinkled texture with a light, warm color. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheesy Potato Pierogi Ruskie, Polish pierogi filling recipe, homemade pierogi dumplings, comfort Polish dishes, cheesy potato dumplings

Ingredients You’ll Need

These ingredients come together to create that perfect pierogi dough and irresistibly cheesy potato filling. I always pick up a block of sharp cheddar to get a rich cheesy flavor, and when it comes to potatoes, waxy varieties like Yukon Gold work wonders for creamy filling.

Flat lay of a small mound of plain all-purpose flour, a small white bowl filled with kosher salt, a few small cubes of unsalted butter, a small white bowl of clear water, one large whole brown egg with a clean shell, two peeled medium potatoes sliced into half-inch thick rounds, a small white bowl of shredded cheddar cheese, a small white bowl of ground black pepper, one medium yellow onion finely diced, a small white bowl of sour cream, and a few finely chopped sprigs of fresh parsley, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesy Potato Pierogi Ruskie, Polish pierogi filling recipe, homemade pierogi dumplings, comfort Polish dishes, cheesy potato dumplings

Flour: All-purpose flour works best here — it creates the ideal dough texture for tender but sturdy pierogi.
Salt: Kosher or cooking salt for seasoning dough, potatoes, and water — layering salt enhances every bite.
Unsalted butter: This adds softness to the dough and richness to the fillings and sauce.
Water: Warm water helps bring the dough together smoothly and elastically.
Egg: Adds structure to the dough so your pierogi hold their shape beautifully without tearing.
Potatoes: Peeled and sliced, these form the creamy base of the filling; I suggest boiling until tender but still firm enough to mash.
Cheddar cheese: Tightly packed shredded sharp cheddar melts into the potatoes, making the filling luscious and flavorful.
Black pepper: Just a touch spices up the filling in a gentle way.
Onion: Finely diced and browned; it’s the crowning glory of the classic onion butter sauce.
Sour cream: The perfect tangy accompaniment when serving.
Fresh parsley or chives: A sprinkle for color and freshness once plated.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Cheesy Potato Pierogi Ruskie Recipe is so adaptable, so feel free to put your spin on it! Whether you like it with a bit more cheese or want to make it vegetarian-friendly, these pierogi let you personalize the filling or dipping sauce in so many ways.

Cheese swap: I once used smoked gouda instead of cheddar, and it added an amazing depth of flavor. Try any melting cheese you love!
Herb infusion: Adding fresh dill or thyme into the filling creates a fragrant twist that’s delightful with sour cream.
Vegan adaptation: Replace butter with olive oil and skip the egg in the dough (add a bit more water)—the potato filling is naturally vegan with vegan cheese.
Spicy kick: Mix a pinch of cayenne or smoked paprika into the filling for a bit of heat that keeps things interesting.

How to Make Cheesy Potato Pierogi Ruskie Recipe

Step 1: Make the Dough

Start by mixing flour and salt in a big bowl. I like rubbing in the cold butter with my fingertips until the mixture looks crumbly — this keeps the dough tender. Then add beaten egg and warm water gradually, stirring until the dough starts to come together. Knead on a floured surface for about 8-10 minutes until it’s smooth and elastic. Cover the dough and let it rest for at least 30 minutes — this step is key for easy rolling and folding later.

Step 2: Prepare the Potato Filling

While the dough rests, boil peeled potato slices in salted water until tender but not mushy, around 15-20 minutes. Drain well, then mash them with butter, salt, pepper, and the shredded cheddar cheese until creamy and well combined. When I’m making a big batch, I always give the filling a little taste here — it’s where you can tweak the flavors before stuffing.

Step 3: Roll, Fill, and Shape the Pierogi

Roll the dough thin on a floured surface and cut out circles about 3 inches wide—your best bet is a drinking glass or cookie cutter. Place a spoonful of cheesy potato filling in the center of each, then fold the dough in half, pressing edges firmly to seal. I like crimping the edges with a fork or my fingers to make sure they won’t burst open during cooking. Don’t skimp on sealing — I learned this the hard way when homemade fillings escaped into the pot!

Step 4: Cook the Pierogi

Bring a large pot of salted water to a boil. Drop the pierogi in batches, stirring gently so they don’t stick. When they float to the surface, give them another 2-3 minutes to cook through. Remove with a slotted spoon and set aside. I love to then fry them in butter and sautéed onions for that extra golden crispiness — it’s the finishing touch that really makes these stand out.

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Pro Tips for Making Cheesy Potato Pierogi Ruskie Recipe

Rest Your Dough: Letting the dough rest makes it easier to roll thin, preventing tearing and leading to tender pierogi.
Seal Like a Pro: Press edges firmly and crimp with a fork to avoid any filling leakage during boiling.
Don’t Overcrowd the Pot: Boil pierogi in small batches so they cook evenly and don’t stick together.
Butter Finish: Toss cooked pierogi in butter and onions for that golden, irresistible finish your family will beg for.

How to Serve Cheesy Potato Pierogi Ruskie Recipe

A close-up shot shows several golden brown pierogi with a soft, slightly crispy dough texture on a white plate. One pierogi is being pierced by a metal fork held by a woman's hand, revealing a creamy, pale yellow potato filling inside. The pierogi are lightly topped with small bits of golden fried onions and sprinkled with green herbs. There is a bit of white sour cream on top of the pierced pierogi, adding a creamy contrast. The white plate sits on a white marbled surface with small droplets and bits of fried onions around. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Potato Pierogi Ruskie, Polish pierogi filling recipe, homemade pierogi dumplings, comfort Polish dishes, cheesy potato dumplings

Garnishes

I always serve these with a dollop of tangy sour cream and a sprinkling of fresh chopped parsley or chives — the freshness really brightens each bite and adds that pop of color that makes the dish look as good as it tastes.

Side Dishes

My go-to side dishes are simple and comforting — sautéed cabbage, a crisp green salad, or even roasted veggies. These pierogi shine when you keep the sides light and fresh, but if you’re really hungry, a bowl of borscht or a light soup complements them beautifully.

Creative Ways to Present

For special occasions, I like arranging pierogi in a pretty circular pattern on a serving platter, topped with crispy fried onions and a drizzle of browned butter. Adding edible flowers or microgreens adds elegance and makes the table setting feel festive — perfect for showing off your cooking skills.

Make Ahead and Storage

Storing Leftovers

Leftover pierogi keep well in the fridge for up to 3 days. I like to layer them between parchment paper in an airtight container to prevent sticking—they reheat nicely and taste almost as fresh as when first made.

Freezing

If you want to batch cook (and I highly recommend it), freeze uncooked pierogi on a baking sheet until firm, then transfer to a freezer bag. When you want them, you can cook them straight from frozen — no thawing needed—and they keep in the freezer for up to 2 months.

Reheating

The best way I’ve found to reheat cooked pierogi is to sauté them lightly in butter and onions over medium heat until warmed through and crispy again. Microwaving works too, but you might lose that wonderful texture.

FAQs

Can I use a different cheese instead of cheddar for this Cheesy Potato Pierogi Ruskie Recipe?

Absolutely! While cheddar adds a nice sharpness and melts well, you can substitute with gouda, mozzarella, or even a creamy farmer’s cheese for a different flavor profile. Just make sure whatever cheese you use melts easily and complements the potatoes.
How thin should I roll out the pierogi dough?

Roll the dough until it’s about 1/8 inch (3mm) thick. Thin enough to be tender when cooked, but not so thin that it tears when you fill and fold the pierogi. Giving the dough some rest before rolling makes this much easier.
Is it necessary to fry the pierogi after boiling?

While boiling fully cooks the pierogi, frying them afterward in butter and onions adds an incredible crispy texture and flavor that’s traditional and beloved. If you prefer a softer version, you can skip the frying step and serve straight from boiling.
Can I make the dough in advance?

Yes! You can prepare the dough a day ahead, wrap it tightly in plastic wrap, and keep it in the fridge. Just let it come to room temperature before rolling out to prevent cracking.
How do I prevent the pierogi from sticking during cooking?

Boil the pierogi in plenty of salted water and stir gently after adding them to the pot to keep them from sticking to each other or the bottom. Also, don’t overcrowd the pot so each pierogi has room to float freely.

Final Thoughts

This Cheesy Potato Pierogi Ruskie Recipe is something I come back to over and over because it’s pure heartwarming goodness on a plate. It brings a little piece of Eastern European tradition into my kitchen and always fills the room with such cozy aromas. If you’re up for a fun cooking adventure that yields ridiculously tasty results, you’ll love making and sharing these pierogi. Trust me, after one bite, you’ll be hooked — and your loved ones will be asking for seconds!