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Homemade Pierogies – Easy Polish Dumplings

Pierogi Ruskies (pierogies) are an incredibly moreish Polish dumpling filled with a creamy mashed potato mixture and served with the most delicious buttery onion sauce. This delicious pierogi recipe has a basic homemade dough with a delicious potato, onion, and cheese filling, boiled and then fried in a caramelized onion butter sauce. 

Pierogi ruskies are one of those recipes that I feel like many people want to try their hand at, but are put off by the perceived difficulty of bringing these gorgeous potato dumplings to life. 

This recipe proves that making homemade pierogies doesn’t need to be a massive undertaking! It breaks down the process into the three main components: the filling, the dough, and then assembling/cooking the dumplings, with options to refrigerate the ingredients at several points so you can prepare your filling or dough in advance.

What are pierogi ruskies?

Pierogi ruskies are filled dumplings originating from Poland. At their simplest form, they’re made by wrapping the dough around a filling (here, a simple and traditional potato and cheese mixture) , then cooked in boiling water then pan-fried before serving.

They’re often finished in an onion butter sauce with caramelized onions and serve with sour cream, which I’ve recreated here.


This recipe was inspired by a few different sources. I loved the look of the simple pierogies from RecipeTin Eats, especially the traditional onion-butter sauce the dumplings are finished in! In her recipe, she uses cheddar cheese – I’ve switched it to ricotta to make it slightly more in keeping with the traditional soft cheese used in Polish pierogi and added caramelized onions to the potato filling. I also looked at Olive Magazine’s recipe for inspiration. 

Making This Recipe

I’d never tried pierogies before developing this recipe – but from the description of a potato and cheese-filled dumpling with caramelized onions, I was pretty certain I was going to love them!

I was right.

These potato dumplings are so incredibly delicious and moreish – I couldn’t have saved leftovers on my plate if I tried!

Pierogies (Polish Dumplings)

Pierogies (Polish Dumplings)

Yield: 12 - 15 pierogies
Prep Time: 1 hour
Cook Time: 6 minutes
Additional Time: 30 minutes
Total Time: 1 hour 36 minutes

These incredibly moreish pierogies - Polish potato dumplings - are cheesy potato heaven. Finished in a delicious caramelized onion butter sauce.


For The Dough:

  • 2 cups of plain all-purpose flour
  • Pinch of salt
  • ½ room temperature water
  • 2 tbsp melted butter
  • 1 large egg

For The Filling

  • 2 medium potatoes, peeled and cubed
  • 3 tbsp butter
  • ½ cup ricotta or farmer’s cheese
  • 1 small white onion, finely diced
  • 1 tsp salt
  • 1 tsp black pepper


To Make The Potato Filling:

  1. Cover your cubed, peeled potatoes in a pan with just enough cold water to cover, then place the pan over a medium-high heat.
  2. Boil the potatoes for 10 - 12 minutes until knife tender, then drain and add 1 tbsp of butter.
  3. Use a potato masher or ricer to mash the potato, then set aside until it’s cooled.
  4. At this point, you could set the potato aside and make the dough, then return to make the remainder of the filling while your dough rests. To make the process easier, you could also refrigerate the mashed potato overnight to use the next day.
  5. Meanwhile, heat 1 tbsp of butter in a pan, then add the diced white onion and saute for 10 - 15 minutes (while the mashed potatoes are cooling!) until golden and starting to caramelize. Stir frequently to avoid the onions burning. 
  6. Add ½ the onion mixture to the potatoes and set the other half aside.
  7. Add the cheese, salt, and pepper to the potatoes and onions, and mix everything together.

To Make The Dough:

  1. Add the plain flour and salt to a large mixing bowl and mix together.
  2. Make a well in the center of the flour, and tip in the egg, melted butter, and water. Mix everything together into a rough dough.
  3. Tip the dough out onto a lightly floured surface and knead for 5 minutes (or you could use a stand mixer for this). Then wrap the dough in cling film and set aside for 30 minutes.

To Assemble & Cook The Pierogis:

  1. Roll out your dough on a floured surface (roll it out nice and thin as pictured), then use a round cutter to cut circles into the dough. Discard any leftovers - you should get around 20 pierogies in total.
  2. If you don’t want to cook all your pierogies at once, you can set them aside and freeze at this point.
  3. Use a teaspoon to scoop some of the potato filling into each round - be careful not to overfill each round.
  4. Dip your finger into a cup of water and run it around the edge of the dough, then use your hands to fold the dough over the filling, pressing lightly around the edges to create natural indents.
  5. Set the pierogi aside (placing them on a large baking sheet lined with parchment paper is handy here), then repeat with the remaining pierogies.
  6. Bring a large pot of salted water to a boil, then add 4-5 pierogies at a time and boil for 5 minutes (the pierogies will float up to the surface). Use a slotted spoon to remove the cooked pierogies and repeat until they’re all cooked. Reserve a cup of the cooking water before draining.
  7. Finally, heat the remaining 1 tbsp of butter in your frying pan and add the remaining onions, 2-3 tbsp of the cooking water, and the pierogies. Fry for 2-3 minutes until the pierogies are golden and coated fully in the onion sauce.
  8. Serve with a scoop of sour cream and some fresh parsley!


I also add a dollop of sour cream and some fresh chives or parsley to finish off the pierogies. You could also top them with crispy onions, crispy veggie bacon bits, mushroom sauce, or even some grated mature cheddar cheese. Yum!

Did you make this recipe?

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