Ruthenian dumplings · dumpling

Pierogi ruskie

"Ruskie" here is historical Ruthenian (Ruś/Galicia), not Russian. Since 2022 many Polish restaurants have renamed the dish to "pierogi ukraińskie" — both forms are valid; pick the one your audience expects.

  1. 1

    Boil and mash the potatoes; cool to lukewarm.

  2. 2

    Sweat the onion in butter until golden but not brown; reserve half for the topping.

  3. 3

    Combine potatoes, twaróg, and half the onion; season with salt and white pepper.

  4. 4

    Mix flour, salt, oil, and warm water into a soft dough; rest 20 minutes covered.

  5. 5

    Roll the dough thin; cut 8 cm rounds; fill with 1 tsp of mixture and pinch sealed.

  6. 6

    Boil in salted water until they float plus 90 seconds.

  7. 7

    Serve with the reserved fried onion and a spoon of sour cream.

Last verified: 2026-06-29