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Pierogi Ruskie (Polish Dumplings)

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  • Author: Karlijn
  • Total Time: 1 hour 30 mins
  • Servings: 6 1x


I made a traditional Polish recipe: Pierogi Ruskie. Delicious Polish dumplings with a filling of potato and cottage cheese. I used spelt flour.



For the pierogi

  • 250 g (spelt)flour
  • 100 ml lukewarm water
  • 1 egg
  • A pinch of salt

For the filling:

  • 150 g Twaróg (polish white cheese) or cottage cheese
  • 200 g peeled potatoes
  • pepper and salt
  • Extra: sour cream


  1. Boil the potatoes in a pan until they are done.
  2. Put them into a bowl and mash them. Add the white cheese and mix it together. Season it with some salt and pepper. Set the bowl aside.
  3. Put the (spelt)flour in another bowl. Make a dent in the middle and break the egg in there. Add some salt.
  4. Slowly add the lukewarm water bit by bit and mix it together with your hands. Knead it into a nice dough ball.
  5. Dust your kitchen counter with some flour and roll out the dough with a rolling pin into a thin sheet (if you do not have much space it is easiest to divide the dough in two and roll it out in two times).
  6. Use a large glass to cut circles out of the dough. Take the remainings of the dough, form them into a ball and roll them out again. Continue doing this until you have finished all the dough.
  7. Put a spoonful of the potato-cheese mixture in the middle of a circle. Brush some water on the edges and fold the circle in two. Press the sides together with a fork or with your fingers. Repeat this for all the circles.
  8. Bring a pan with water to boil. Add some salt to it.
  9. Boil the pierogi in the water for 3-5 minutes. They are done when they come floating to the surface.
  10. If you do not serve them immediately you can fry them in a pan with a little oil before serving. This will give them a nice crust.
  11. Serve the Pierogis with some sour cream on the side.


For Fodmappers

Spelt flour is not low FODMAP. You can replace this with gluten-free flour. I have not tested this though.

Cottage cheese is low FODMAP up to 36 grammes per portion. Therefore, 1 portion is low FODMAP.

  • Prep Time: 1 hour 30 mins