Name: Cheesy Potato Pierogi Ruskies 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 (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); Sour cream (for serving); Parsley or chives, finely chopped (just a pinch, for garnish)

If you’re craving a comforting, cheesy, and utterly satisfying treat, you’ve got to try my Cheesy Potato Pierogi Ruskies Recipe. These Polish dumplings, stuffed with creamy mashed potatoes and melty cheddar, are seriously fan-freaking-tastic! I remember the first time I made them—they quickly became a family favorite, and once you try them, I’m pretty sure they’ll be yours too. So grab your apron, and let’s dive into this classic that’s as fun to make as it is to eat.

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Why You’ll Love This Recipe

Creamy & Cheesy Filling: The blend of smooth mashed potatoes and sharp cheddar cheese creates a rich filling that melts in your mouth.
Traditional with a Twist: This recipe respects the classic pierogi ruskie but swaps quark for cheddar, making it easy to find and perfect for home cooks everywhere.
Perfect Weekend Project: These dumplings take some time, but the process is so rewarding—and you can freeze extras for busy days.
Family-Friendly Comfort Food: Once you serve these, be prepared for requests to make them again and again.

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 pierogi with cheese and potatoes, homemade pierogi recipes, traditional Polish dumplings, cheesy pierogi filling

Ingredients You’ll Need

Every ingredient in this Cheesy Potato Pierogi Ruskies Recipe plays an important role—from the flour that gives you the perfect dough texture to the butter that adds richness. I recommend using high-quality cheddar for the best melt and flavor.

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 pierogi with cheese and potatoes, homemade pierogi recipes, traditional Polish dumplings, cheesy pierogi filling

Flour: I use plain/all-purpose flour, which is perfect for tender yet sturdy pierogi dough.
Salt: Kosher salt works great here and helps season both dough and filling evenly.
Unsalted Butter: Important for controlling salt levels and adds that lovely buttery flavor.
Water: Use lukewarm water to help bring your dough together smoothly.
Egg: Adds structure and richness to the dough so it holds up well during boiling.
Potatoes: Waxier potatoes like Yukon Gold work well, but I’ve used regular russets with fantastic results—just boil until tender.
Cheddar Cheese: I like a sharp cheddar shredded finely to melt perfectly into the filling.
Black Pepper: Freshly ground is key for that subtle warmth and balance.
Onion: Finely diced and sautéed in butter for a glorious topping that brings the whole dish together.
Sour Cream: A must-have for serving; it cuts the richness with a cool tang.
Fresh Herbs (Parsley or Chives): Just a pinch adds brightness and a fresh finish.

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 how flexible the Cheesy Potato Pierogi Ruskies Recipe is—you can really make it your own. I’ve tried playing with different cheeses and herbs to keep things fresh and interesting.

Cheese Swap: Sometimes I mix cheddar with a bit of mozzarella or even cream cheese for a creamier texture; it’s indulgent and delicious.
Vegan Version: Use plant-based butter and a tofu-based “cheese” or mashed white beans for the filling to keep it dairy-free and still tasty.
Herb Upgrade: Adding dill or fresh thyme into your potato-cheese mixture gives a wonderful aroma and depth.
Spicy Kick: For a little heat, add a dash of smoked paprika or chili flakes to the filling—my family loves this twist for game nights.

How to Make Cheesy Potato Pierogi Ruskies Recipe

Step 1: Prepare the Dough

Start by whisking together flour and salt in a large bowl or on your clean countertop mound. Cut in the cold butter until the mixture resembles coarse crumbs. Add the whisked egg and slowly pour in lukewarm water, working the dough with your hands until smooth and elastic. This usually takes about 7-10 minutes—don’t rush it! I’ve found that resting your dough wrapped in plastic wrap for at least 30 minutes makes rolling much easier and prevents shrinking during cooking.

Step 2: Cook and Mash Potatoes

While the dough rests, boil your peeled, thickly sliced potatoes in well-salted water until fork-tender—usually about 15 minutes. Drain and mash thoroughly with butter, then stir in shredded cheddar, salt, and pepper. When I first tried this, I made the mistake of under-mashing and had lumps, so don’t skimp here—smooth and creamy is the way to go!

Step 3: Roll and Fill Pierogi

Roll your rested dough to about 2-3 mm thickness, then use a round cutter (about 3-inch diameter) to shape each circle. Place a generous teaspoon of the potato-cheese filling in the center, fold over, and seal the edges by pressing firmly with your fingers or a fork. Keep a bowl of water nearby to wet the edges if needed—it helps seal them perfectly. I like to challenge myself to make all 30 pierogis in one go; it becomes relaxing once you find your rhythm!

Step 4: Cook Pierogi and Prepare Onion Butter

Bring a large pot of salted water to a boil and cook the pierogis in batches. When they float to the top, let them cook for another minute or two, then scoop them out carefully. Meanwhile, sauté chopped onions in butter until golden and fragrant. This onion butter sauce is classic and elevates the humble dumplings to something really special, trust me on this.

Step 5: Serve Warm and Enjoy

Toss your cooked pierogis gently in the warm onion butter, then serve immediately with a dollop of sour cream and a sprinkle of fresh herbs. I often make a big batch, set aside some for lunch the next day—always a winner!

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Pro Tips for Making Cheesy Potato Pierogi Ruskies Recipe

Rest Your Dough: Letting the dough rest for at least 30 minutes makes it easier to roll out and helps prevent shrinking during cooking.
Perfect Potato Texture: Mash potatoes very well to avoid lumps, which can cause the filling to tear through the dough.
Seal Like a Pro: Wet the edges of your filled dough circles with water before folding to get a tight seal and avoid leaks during boiling.
Cook in Batches: Don’t overcrowd your boiling pot; cooking pierogis in smaller batches prevents them from sticking together.

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 pierogi with cheese and potatoes, homemade pierogi recipes, traditional Polish dumplings, cheesy pierogi filling

Garnishes

I always top mine with spoonfuls of sour cream because the tartness beautifully offsets the richness of the cheese and potatoes. A sprinkle of fresh chives or parsley adds just the right pop of color and freshness. Sometimes, crispy bacon bits are a welcome indulgence if you’re feeling extra.

Side Dishes

To round out the meal, I like pairing pierogis with a simple green salad dressed lightly with lemon vinaigrette or sautéed greens like spinach or kale. For a heartier meal, sauerkraut or roasted root vegetables complement the flavors beautifully.

Creative Ways to Present

For holiday dinners or special occasions, I arrange pierogis on a platter with drizzles of melted butter and caramelized onions artistically scattered on top. You can even shape mini pierogis for a bite-sized appetizer spread—they’re a guaranteed crowd-pleaser and conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), let them cool completely, then store in an airtight container in the fridge for up to 3 days. When you reheat, add a splash of water or butter to keep them moist.

Freezing

I absolutely recommend freezing extra pierogis uncooked—just spread them out on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. They cook beautifully straight from frozen, which is perfect for quick lunches or unexpected guests.

Reheating

For best results with leftovers, gently pan-fry pierogis with a bit of butter until golden and heated through, or reboil them briefly. Both methods bring back their wonderful texture without drying them out.

FAQs

Can I use other types of cheese for the filling?

Absolutely! While this Cheesy Potato Pierogi Ruskies Recipe traditionally uses cheddar to mimic quark’s creaminess, you can experiment with mild cheeses like farmer’s cheese, ricotta, or even a blend of mozzarella and parmesan for a different but tasty twist.
How do I prevent pierogis from sticking together when boiling?

Use a large pot with plenty of boiling salted water, and don’t overcrowd the pot. Stir gently after adding pierogis to keep them separated. Cooking them in smaller batches makes a big difference!
Can I make the dough ahead of time?

Yes! You can prepare the dough a day in advance and keep it wrapped tightly in the fridge. Just let it come to room temperature before rolling out for the best elasticity.
What’s the best way to store and freeze leftover pierogis?

Freeze uncooked pierogis in a single layer on a tray until firm, then transfer them to a freezer bag. Cook directly from frozen when ready. Cooked pierogis can be frozen too but can lose some texture upon reheating.

Final Thoughts

I absolutely love how this Cheesy Potato Pierogi Ruskies Recipe brings people together around the kitchen table. It’s one of those dishes that feels like a warm hug—nostalgic but with a cheesy, gooey twist that keeps it exciting. If you’re looking for a project that’s rewarding, delicious, and perfect for sharing, dive in and make these pierogis your new favorite comfort food. Trust me, once you do, you’ll be making them again and again, just like I do!