Name: Cheesy Potato Pierogi Ruskies Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: Polish
Ingredients: 2 cups 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 (about 2 medium potatoes); 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 for finishing); Sour cream; Fresh parsley or chives, finely chopped (a pinch)

If you love comfort food that hugs you back, then you’re going to adore this Cheesy Potato Pierogi Ruskies Recipe. It’s my go-to dish whenever I’m craving that perfect mix of creamy, cheesy potato filling wrapped in tender handmade dough. These Polish dumplings are unbelievably satisfying, and the best part? Once you make a batch, you can freeze leftovers for a quick cozy meal anytime. Come on, I’m going to walk you through every step so you can nail this recipe right at home.

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Why You’ll Love This Recipe

Comforting & Cheesy: That creamy potato and cheddar combo creates a silky, dreamy filling that melts in your mouth.
Handmade & Authentic: You get to work with fresh dough, making each pierogi tender and uniquely yours.
Freezer Friendly: Make a big batch ahead, freeze extras, and have ready-to-boil dumplings anytime.
Family Favorite: My kids and friends always ask for seconds, and I bet yours will too.

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 Ruskies, Polish dumplings with cheese and potatoes, homemade pierogi filling recipes, traditional Polish pierogi, easy pierogi ideas

Ingredients You’ll Need

These ingredients come together perfectly to create that classic Potato Pierogi Ruskie taste. I like using good quality cheddar and unsalted butter because they really let the flavors shine through. If you want your pierogi dough to be silky smooth, fresh eggs and plain all-purpose flour are your best friends.

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 Ruskies, Polish dumplings with cheese and potatoes, homemade pierogi filling recipes, traditional Polish pierogi, easy pierogi ideas

Flour: Plain all-purpose flour works great — it gives the dough the perfect chewiness without being tough.
Salt: Kosher or cooking salt is best; it seasons both dough and filling evenly.
Unsalted Butter: I always prefer unsalted so I can control the saltiness, plus it adds richness and smoothness.
Water: Just plain water to bring the dough together smoothly.
Egg: Helps bind the dough and adds tenderness.
Potatoes: Starchy varieties like Russets or Yukon Golds are ideal for that fluffy mash filling.
Cheddar Cheese: Sharp or mild cheddar both work; I like sharp for extra flavor punch.
Black Pepper: Just a touch for subtle warmth.
Onion: Finely diced and sautéed for that caramelized, buttery finish on top.
Sour Cream: Essential for serving—adds tang and creaminess.
Fresh Herbs (Parsley or Chives): A pinch for garnish brightens up every bite.

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

Personally, I love experimenting a bit here and there with my pierogi fillings—it keeps things fun and lets you customize to your taste buds. Don’t hesitate to make this recipe your own by swapping a few elements.

Cheese Swap: When I couldn’t find cheddar, I tried a sharp gouda, which gave the filling a lovely smoky twist.
Herb Infusion: Adding fresh dill or basil to the potato mixture once was a game changer for a fresher taste.
Onion Variations: Sometimes I caramelize red onions instead of yellow for a sweeter flavor profile.
Gluten-Free Option: I experimented with a gluten-free flour blend for the dough—it worked well but with a slightly different texture.

How to Make Cheesy Potato Pierogi Ruskies Recipe

Step 1: Get Your Dough Ready – The Foundation

Start by mixing your flour and salt in a large bowl. Then, gently work in the cold unsalted butter until the mixture feels crumbly – this gives the dough a subtle flakiness. Add the whisked egg and water bit by bit, mixing until you get a soft, pliable dough. Don’t overwork it; you want it smooth but not sticky. Wrap it in plastic wrap and let it rest for about 30 minutes while you cook the potatoes. Trust me, this rest period makes the dough easier to roll out and shape.

Step 2: Perfecting the Potato & Cheese Filling

Peel and slice your potatoes around half an inch thick so they cook evenly. Boil them with a pinch of salt until tender—about 15 minutes. Here’s what I learned: don’t overcook them or they’ll become waterlogged! Drain well, then mash with butter, shredded cheddar, salt, and pepper while still warm. I like to mash until nice and smooth but leave just a hint of texture to keep it interesting. The cheddar melts into those warm potatoes and creates that signature cheesy creaminess. Let this potato-cheese filling cool before filling the dough.

Step 3: Assemble and Seal Your Pierogi

Roll your rested dough on a floured surface to about 1/8 inch thickness, aiming for soft but sturdy sheets. Use a round cutter or glass (around 3 to 4 inches diameter) to cut out circles. Here’s my favorite trick: brush the edges lightly with water to help them seal better. Drop a spoonful of filling in the center, then fold over and press edges firmly to seal, crimping with your fingers or a fork. Making sure those edges are sealed well keeps the filling inside during boiling — no sad pierogi flops here!

Step 4: Boil and Sauté for that Classic Finish

Bring a large pot of salted water to a gentle boil. Carefully add pierogis in batches so they don’t stick, and cook until they float to the surface plus an extra 2-3 minutes. I’ve found timing here is everything—overcooking makes them too soft. Once boiled, I quickly sauté them in melted butter with finely diced onions till they get golden and slightly crisp on the outside. This onion butter sauce is what takes them from tasty to unforgettable!

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Pro Tips for Making Cheesy Potato Pierogi Ruskies Recipe

Don’t Skip the Dough Rest: I learned that letting the dough rest really relaxes the gluten, making it easier to roll out and fold without shrinking or tearing.
Temper Your Filling Temperature: Filling cooled to room temp prevents the dough from getting soggy or tearing when you add it.
Seal Those Edges Securely: Press firmly and wet edges slightly with water — this simple trick saved me from burst pierogi multiple times.
Sauté for Extra Flavor: Cooking the boiled pierogis in butter with onions introduces delightful texture contrasts and rich flavor that your family will rave about.

How to Serve Cheesy Potato Pierogi Ruskies 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 Ruskies, Polish dumplings with cheese and potatoes, homemade pierogi filling recipes, traditional Polish pierogi, easy pierogi ideas

Garnishes

I like to finish mine off with a generous dollop of sour cream—its cool tang balances the richness beautifully. A sprinkle of fresh chopped parsley or chives adds a fresh herbaceous note and a pop of color that makes these pierogis look as good as they taste. Trust me, the garnishes make a noticeable difference in elevating the dish.

Side Dishes

While these pierogis shine on their own, I love serving them alongside sautéed cabbage, a fresh cucumber salad, or even a simple beetroot slaw for a classic Eastern European spread. They also go great with crispy bacon bits or a light green salad dressed in lemon vinaigrette if you want to lighten things up.

Creative Ways to Present

For special occasions, I’ve served these pierogis stacked and drizzled with browned butter and sprinkled with toasted breadcrumbs for a playful texture contrast. Another fun twist is making bite-sized mini pierogis as appetizer finger foods—guests love them! You can even pair them with a trio of dipping sauces like sour cream, a spicy paprika mayo, and a herby garlic butter for party-ready plating.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I usually spread the cooked pierogis out on a baking sheet so they don’t stick and pop them in the fridge uncovered for a few hours before transferring to an airtight container. They keep well for up to 3 days, and reheating them in a skillet brings back their crisp edge magic.

Freezing

Making a double batch and freezing half is my favorite cheat for busy weeks. Lay the uncooked pierogis on parchment-lined trays, freeze until firm, then move them to zip-top bags. When you want them, just boil straight from frozen—no thawing needed. This hack keeps their delicate texture intact and saves a ton of time!

Reheating

My go-to way to reheat leftover pierogis is to quickly pan-fry them in butter until they’re warmed through with crispy edges. You can also microwave them covered with a damp paper towel, but you’ll miss out on that buttery crunch. Alternatively, pop them in a hot oven for 10 minutes and they come back tender with a hint of toasted perfection.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the day before, wrap it tightly in plastic wrap, and store it in the fridge. Just let it come to room temperature before rolling it out for easier handling.
What type of cheese works best?

Traditionally, pierogi ruskie use quark, but since it can be hard to find, sharp cheddar is a great substitute that melts well and adds a rich flavor. You can experiment with mild cheddar, gouda, or even farmer’s cheese for different tastes.
How do I prevent pierogis from sticking together in the freezer?

The key is to freeze your uncooked pierogis in a single layer on a parchment-lined baking tray until solid before transferring them to a bag or container. This keeps them separate and easy to grab one by one.
Can I bake pierogis instead of boiling?

Boiling is traditional to cook the dough through, but once boiled, you can bake them for a crispy finish. Just brush them with butter and bake at 400°F (200°C) for about 10–12 minutes until golden.
How can I keep pierogis from leaking filling?

Make sure your filling isn’t too wet and seal the dough edges well by pressing firmly and using a little water to help them stick. Avoid overfilling as well, so seals aren’t strained during cooking.

Final Thoughts

I honestly can’t recommend this Cheesy Potato Pierogi Ruskies Recipe enough — it’s hands down one of those dishes that brings pure joy from kitchen to table. I still remember the first time I made pierogis from scratch and the proud smile after tasting that tender dough paired with melting cheesy potatoes. Whether it’s for a cozy night in or a gathering with loved ones, these pierogis feel like a warm hug you can eat. Go ahead, give it a try and watch your family go crazy for them just like mine does!