Pierogi Ruskie (Potato and Cheese Dumplings)
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✨ Adapt This Recipe
Available allergen-free substitutions:
gluten-free dough
Add xanthan gum if blend doesn't include it; texture will differ
lactose-free filling
Use cashew or tofu-based ricotta
dairy-free
Use for sautéeing and finishing
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Despite the name 'Ruskie' (meaning Ruthenian), these potato and cheese pierogi are a deeply cherished and quintessential Polish comfort food found throughout the country.
Allergens in this recipe
✓ Potentially allergy-friendly based on listed ingredients or available substitutions. Please verify ingredients before consumption.
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✦ Allergen-free alternatives
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Gluten-Free Flour Blend
— gluten-free dough
Add xanthan gum if blend doesn't include it; texture will differ
-
Gluten-Free Flour Blend
— gluten-free dough
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✦ Allergen-free alternatives
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Dairy-Free Ricotta
— lactose-free filling
Use cashew or tofu-based ricotta
-
Dairy-Free Ricotta
— lactose-free filling
-
✦ Allergen-free alternatives
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Plant-Based Butter
— dairy-free
Use for sautéeing and finishing
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Plant-Based Butter
— dairy-free
Combine wheat flour with warm water to form a firm dough; knead until smooth, then let rest.
For the filling, mix mashed potatoes, farmer's cheese, and sautéed onion.
Roll out the dough thinly and cut into circles.
Place a spoonful of filling onto each circle, fold, and seal the edges to form dumplings.
Boil the pierogi in salted water until they float to the surface (about 2-3 minutes after floating).
Optionally, lightly sauté the boiled pierogi in butter until golden before serving.
Nutritional values are per serving and approximate. Not medical advice.