Babcia Marysia, my grandma makes the best pierogi in the world. I’ve been eating them since I was a little kid. What’s the secret to her pierogi ruskie recipe?
The most important factor is definitely making them with love. The other is adding a lot of butter. Thanks to that, they are juicy and springy.
If you don’t know where to buy farmer’s cheese, see my homemade farmer’s cheese recipe (it’s really easy to make!).
Why Pierogi Ruskie Are So Popular In Poland?
The answer is quite simple: it’s one of the cheapest Polish food that you can make. Back in the Middle Ages meat was really expensive and only the richest ones could afford it.
The traditional Polish diet was based on flour, dairy, veggies, and potatoes. That’s what pierogi ruskie are made of.
Making pierogi is time-consuming, you will need at least a few hours to prepare everything. It’s definitely worthwhile though.
What Can Go Wrong?
Here are the most common mistakes when making pierogi:
1. Putting them into the cold water.
As I said before, my babcia is pierogi queen. When she was younger, she was making them every few days.
A few months after she gave birth to my mom, she got pregnant again. My grandpa was working all the time and she was taking care of the house.
She knew she had to get everything ready for the time she will be in the hospital, giving birth to my uncle. Of course, when it comes to food, she made tons of pierogi.
She didn’t tell my grandpa how to cook them, as she thought it’s quite obvious. Sadly, she was wrong.
He thought that all it takes is to throw pierogi into the water and boil them. WRONG.
When you do that, you will get pierogi soup, everything will fall apart.
The only way to cook pierogi is to throw them into the boiling water.
2. Putting them too close together.
After pierogi are cooked and ready, you can either:
- put the butter on top of them and eat them
- carefully put them one by one on a plate/cutting board
If they will be too close, they will stick together. Wait until they cool off, then put them into the bowl. Pour the melted butter on them, then shake gently. Now, they can be either stored in the fridge or freezer.
Best Polish Side Dishes and Add-ons For Pierogi Ruskie
Pierogi ruskie with the warm milk to drink is what my childhood tasted like.
2. Maggi seasoning sauce
Some people pour the maggi seasoning sauce on top of pierogi ruskie to get the more salty and strong taste.
3. Skwarki (greaves food)
It’s probably the most famous topping for pierogi ruskie. Skwarki are made of melted smalec (fat bacon or lard).
4. Fried onion
If you are not a big fan of meat, you can always fry some chopped onion with butter and the pour it over the dumplings.
5. Sour cream
In some parts of Poland, pierogi ruskie are only served with the sour cream. It make the entire dish quite heavy, however, the taste is awesome.
6. Fresh salads
Pierogi ruskie taste surprisingly well with fresh salads.
How To Serve Pierogi Ruskie?
You can either have them fresh or fried. Some people prefer more the second version of pierogi, as the dough is crispy and delicious!
How to fry pierogi? Melt the butter on the pan and fry pierogi until they get brownish on each side. It’s as simple as that.
See also my krokiety ruskie recipe.
Dough for pierogi ruskie
- 3 cups of white flour
- 1 egg
- 1 ⅓ cup of warm water
- 2 pinches of salt
- 4-5 tablespoons of oil
Filling for pierogi ruskie
- 21oz (600g) of cottage cheese
- 1 ⅓ lb of potatoes
- 1 block of butter (125g)
- 1 small onion
- 3 pinches of salt
- 1 pinch of ground black pepper
How To Make Pierogi Ruskie Dough?
- Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
- Start adding the water slowly, letting it incorporate before adding more.
- Whisk until all the ingredients are incorporated and there are no lumps.
How To Make Pierogi Ruskie Filling
- Peel the potatoes and put them into the pot.
- Add the cold water, two pinches of salt and boil until they are soft (about 30 minutes)
- Peel and chop an onion. Gently fry it with the entire block of butter (the onion should remain white, don't caramelize it)
- When potaoes are soft, pour out the water and add the fried onion with butter to the pot.
- Add the cottage cheese, salt, pepper, and mix all together with the potato masher.
How To Mold Pierogi Ruskie
- Divide the dough into the 2 or 3 pieces.
- Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.
- Use round cookie cutter to cut the circles from the dough.
- Put the filling (1/2-3 teaspoons) in the centre of each circle. The more filling the better, however, you need to be sure it stays inside pierogi.When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
- Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
- Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
How To Cook Pierogi Ruskie?
- Pour the water into the big pot. Add 2 pinches of salt. Boil.
- Gently throw pierogi, one by one into the boiling water.
- When they start floating, wait for a minute and take them out with the slotted spoon.
- Pour the melted butter on top.
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Amount Per Serving: Calories: 356Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 163mgCarbohydrates: 53gFiber: 3gSugar: 2gProtein: 9g
These data are indicative and calculated by Nutritionix
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See also my other recipes for pierogi!