Pierogi Ruskie
Soft dough filled with potato and farmer's cheese, boiled and served with caramelized onions.
✍️ Veg.Pub EditorialPublished 2026-05-26👁 53 views
Calories
420
kcal
Servings
4
Prep time
70
min
Diet
ovo-lacto
🧺 Ingredients
- All-purpose flour300g
- Warm water150ml
- Potatoes400g
- Farmer's cheese (twarog)200g · Swap: ricotta cheese
- Onions2
- Vegetable oil2 tbsp
- Salt and black pepperto taste
👩🍳 Steps
- 1Knead the flour with warm water and a little salt into a soft dough, cover and rest 30 minutes.
- 2Boil and mash the potatoes, mix in the cheese and half of the fried onion, and season into a filling.
- 3Roll the dough thin, cut rounds with a cup, add filling, fold over and pinch to seal.
- 4Drop the dumplings into boiling salted water and cook 2 minutes after they float, then drain.
- 5Fry the remaining sliced onion until golden and spoon it over the pierogi to serve hot.
📊 Nutrition
| Protein | 14g |
| Iron | 3mg |
| Calcium | 150mg |
| Fiber | 4g |
Introduction
Pierogi Ruskie are Poland's most iconic dumplings, Ruskie meaning in the Ruthenian style. A soft potato-and-cheese filling with golden fried onions makes them a household favorite.
Wellness Benefits
- Potatoes support the spleen while farmer's cheese adds calcium and protein, a gentle, nourishing pair.
- Onions are warming; once fried they move qi and aid digestion.
- Warm and filling overall, they are especially good for cold seasons.
Nutrition Highlights
- Cheese provides calcium and protein while potato supplies carbohydrate and potassium.
- A serving covers both the staple and a protein source.
Tips
- Seal the edges firmly so the filling does not escape during boiling.
- Pan-fry the boiled pierogi in a little oil for extra flavor.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
