Potato and ricotta stuffed pierogies


I give you a traditional Polish recipe for pierogi. These tasty handmade dumplings can be filled in both sweet and salty way. This recipe is my favourite version made with mashed potatoes mixed with cottage cheese. Their original name is ruskie pierogi.

Potato and ricotta stuffed pierogies
Preparation time
Cooking time
Waiting time 30m


For 3 Person(s)


  • 200 g mashed potatoes
  • 100 g cottage cheese (I used ricotta)
  • salt and pepper to taste
  • 200 g all-purpose flour
  • very hot water
  • extra virgin olive oil

Potato and ricotta stuffed pierogies Directions

  1. Washed, peel and boil the potatoes. Drain and mash while still hot through a potato masher. In a bowl put together mashed potatoes and cottage cheese. Add salt and pepper and stir until the filling is well blended.

    ruskie pierogi01
  2. To prepare the dough put the flour in a bowl or on a work surface and gradually add the hot water. Knead the dough until it becomes smooth and homogeneous. Cover and let rest for half an hour.

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  3. After this time, roll out the dough into a few milimmeters thick sheet. Using a cookie cutter or a glass with sharp edge cut 10 cm wide rounds.

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  4. Place some of the filling in the center of the round. Fold the round in half, pressing the edges together and crimping them to seal.

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  5. Bring a large pot of salted water to a boil. Add the pierogi in batches, and cook until tender and they float to the top 4 – 5 minutes. Drain and serve immediately with a drizzle of olive oil and a pinch of salt or once they are cold you can reheat them in a frying pan with some olive oil until they become golden and crispy on the bottom.

    lot of love. B.

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Recipe notes

* Because it is almost impossible to get cottage cheese in Italy, I used ricotta cheese.


Wednesday, 26 October 2016
Delicious :-) I love polish pierogi!!!!! - Alexandra

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