This Pierogi Ruskie potato and cheese version has been a touchstone of Sunday dinners in my family for years. I first learned this method from my grandmother who insisted on starchy potatoes and a very hot liquid for the dough. The first time I made a batch, the kitchen filled with the scent of buttered onions and boiled potatoes. We ate standing at the counter while the rest of the batch cooled. There is a gentle contrast in texture that always wins: the dumpling skin is tender yet slightly chewy and the filling is creamy with sweet flecks of caramelized onion. It feels like a warm hug on a plate.

Over the years I refined the dough to be forgiving and fast while keeping that delicate chew. The filling is intentionally simple so the potato and farmer's cheese sing together. I use starchy potatoes for the smoothest mash and a full fat farmer's cheese for that slightly tangy bite. These dumplings are perfect for a big family supper, a weekend project to involve the kids, or made in batches for freezer-ready comfort food. You will find tips on texture, timing, and storage below so you can make consistent batches every time.

Ingredients

• Dough: 4 cups all-purpose flour, sifted if possible. I prefer King Arthur for consistent protein content which gives a tender but secure wrapper. Look for a fine flour that feels soft to the touch so the dough will roll thin without tearing.
• Liquid for dough: 1 1/8 cups very hot water (about 176 to 194 degrees F) and 3 tablespoons unsalted butter or vegetable oil. Heating the liquid like this partially cooks the flour and makes the dough soft and easy to roll.
• Salt: 1 teaspoon for the dough; this builds background seasoning into the skin without adding flavor overload.
• Potatoes: 1 3/4 pounds starchy potatoes (about 4 medium russets). Choose starchy over waxy so the mash is dry and fluffy rather than gluey.
• Onion: 1 large onion, about 1 1/2 cups chopped. Yellow onions caramelize beautifully and add natural sweetness to the filling.
• Frying oil: 2 tablespoons neutral oil such as sunflower or vegetable for sautéing the onion until translucent and slightly golden.
• Farmer's cheese: 1 pound 2 ounces full-fat twaróg or farmer's cheese (about 500 grams). If unavailable, use well-drained ricotta mixed with a bit of quark or cream cheese for similar richness.
• Seasoning: Salt and freshly ground black pepper to taste. I usually add a generous pinch because potato and cheese absorb seasoning.

Instructions

Combine flour and hot liquid:Place 4 cups flour and 1 teaspoon salt in a large bowl. Heat 1 1/8 cups water with 3 tablespoons butter until very hot but not boiling, around 176 to 194 degrees F. Pour the hot liquid into the flour while stirring with a wooden spoon. The mixture will start to come together and feel warm to the touch.Knead until smooth:Knead the dough by hand on a lightly floured surface or use a stand mixer with a dough hook for about 5 minutes until smooth, soft, and elastic. The dough should spring back gently when pressed. Add a teaspoon of water or flour if needed. Wrap in plastic and rest for 30 minutes so the gluten relaxes for rolling.Prepare the filling:Boil peeled starchy potatoes in salted water until fully tender when pierced, about 15 to 20 minutes depending on size. Drain and mash thoroughly while still hot to remove lumps. Meanwhile, dice the onion and sauté in 2 tablespoons oil over medium-low heat for 8 to 12 minutes until translucent and slightly golden. Combine mashed potatoes, 1 lb 2 oz farmer's cheese, and the sautéed onions. Season generously with salt and freshly ground black pepper and taste to adjust.Portion the filling:For uniform dumplings portion the filling into roughly 20 gram balls or use a teaspoon per dumpling. If the filling feels loose, chill for 30 minutes to firm up so it holds shape while forming.Roll and cut the dough:Divide rested dough into four pieces. Roll one piece on a lightly floured surface to about 1/16 inch thickness (roughly 2 mm). Use a round cutter or glass about 2 3/4 inches in diameter to cut circles. Re-roll scraps as necessary to conserve dough.Fill and seal:Place one portion of filling in the center of each circle. Fold into a half-moon, press edges together, and crimp firmly to seal. Proper sealing prevents leaks during cooking. Place finished dumplings on a floured tray and cover with a cloth to avoid drying.Cook the dumplings:Bring a large pot of salted water to a rolling boil. Add dumplings in batches so they do not stick together. When they float to the surface, cook for an additional 1 to 2 minutes. Remove with a slotted spoon and allow to drain thoroughly.Toss and serve:Transfer boiled dumplings to a plate or baking sheet and toss lightly with melted butter to prevent sticking and add flavor. Serve immediately with extra sautéed onions and sour cream, or pan-fry in butter for a crisp edge.

Storage Tips

Store leftover boiled dumplings in a single layer in the refrigerator for up to 3 days. To freeze, place uncooked dumplings on a tray lined with parchment and freeze until solid, then transfer to an airtight freezer bag for up to 3 months. Reheat refrigerated portions by sautéing in a little butter over medium heat until warmed and slightly golden. Frozen uncooked dumplings can be added directly to boiling water from frozen; allow an extra 1 to 2 minutes of cooking time after they float. Quality cues: avoid sogginess and check aroma for freshness before reheating.

Ingredient Substitutions

If farmer's cheese is unavailable, choose a well-drained full-fat ricotta blended with 2 tablespoons of cream cheese per 1 cup to mimic texture and tang. For a lighter version, reduce the butter used in the dough or replace with vegetable oil but expect slightly different mouthfeel. Use Yukon Gold potatoes if you prefer a creamier filling, though they are slightly waxier; increase mash time and remove moisture well. For a vegetarian flourish, add a small amount of sautéed mushrooms folded into the filling.

Serving Suggestions

Serve with a generous spoonful of sour cream and a scattering of browned onions. For an elevated plate, finish with melted butter infused with chopped chives or thyme. Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness. For a festive table, offer both boiled and butter-pan-fried versions so guests can enjoy both tender and crispy textures.

Cultural Background

Pierogi ruskie are a beloved Polish specialty originating from eastern regions and are traditionally filled with potato and twaróg cheese. Despite the name ruskie loosely meaning from the Ruthenian lands, these dumplings have become a national comfort food. Each region and family offers slight modifications — some add bacon or onion fat, others prefer a firmer cheese. Making these dumplings is a social ritual in many households, especially before holidays.

Seasonal Adaptations

In winter, add a dusting of nutmeg and serve with roasted root vegetables. In spring, lighten the filling with chopped fresh herbs like dill or chives. For holiday gatherings, offer a small slate of toppings such as crispy bacon bits, caramelized onions, sautéed mushrooms, and sour cream to allow guests to customize. For a summer twist, top with a chilled cucumber-dill salad to refresh the palate.

Meal Prep Tips

Prepare the filling and store in the refrigerator up to 2 days before assembling. Make the dough and freeze in a sealed bag for up to a week; thaw overnight in the refrigerator before rolling. Assemble dumplings and freeze uncooked on a tray for future quick dinners. Label freezer bags with date and cooking instructions for easy retrieval. Reheating from frozen is simple: boil from frozen and finish by tossing in butter.

Making these dumplings is both practical and deeply rewarding. Whether you are feeding a crowd or making a quiet weeknight supper, these potato and cheese dumplings deliver nostalgia, flavor, and comfort on every plate. Roll up your sleeves, invite company, and enjoy the simple pleasure of a spoonful of warm, cheesy goodness.