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Pierogi Ruskie
Poland's beloved filled dumplings stuffed with seasoned mashed potato and farmer's cheese, boiled and finished in a pan with caramelised onions and butter.
⏱ 80 min🔥 480 kcalMedium
★4.9(2,187)
5 recipes using cheese — Bigos, pierogi, żurek — hearty, warming Central European comfort food.
These 5 polish cheese recipes are ready in about 91 minutes on average, with 340–520 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Polish cuisine — Bigos, pierogi, żurek — hearty, warming Central European comfort food — brings its own distinctive techniques and seasonings to every ingredient it touches. When Polish cooks work with cheese, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, frying, caramelising and baking.
A concentrated hit of savoury, salty richness used to melt, gratinate, crumble or finish a dish. In this collection it's most often cooked with egg, plain flour, floury potatoes, onions, unsalted butter and butter. The dishes here span polish classics ready in as little as 80 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Pierogi Ruskie is the highest-rated dish in this collection at 4.9★ from 6,543 ratings.
Poland's beloved filled dumplings stuffed with seasoned mashed potato and farmer's cheese, boiled and finished in a pan with caramelised onions and butter.
Poland's most beloved dumplings: half-moon pasta filled with potato, cheddar and caramelised onion, boiled then fried in butter with crispy onion and sour cream.
Poland's iconic cheesecake made with twaróg farmer's cheese — dense, tangy, and utterly distinct from any other cheesecake.
Polish dumplings filled with potato, twaróg cheese, and onion — boiled, then pan-fried in butter.
Half-moon pastry dumplings filled with creamy potato and cheese, served with caramelized onions and sour cream.
Buy in blocks and grate fresh — pre-shredded cheese is coated with anti-caking starch that hampers melting. Match the cheese to the job: good melters (mozzarella, gruyère) versus crumblers (feta, parmesan).
Let cheese come to room temperature for the fullest flavour. Add delicate cheeses off the heat to stop them splitting; build a smooth sauce with a roux or a starch.
A calcium- and protein-rich food; it is also high in saturated fat and sodium, so a little sharp cheese goes a long way.
Most of these 5 Polish cheese recipes are ready in around 91 minutes from start to finish. The quickest, Pierogi Ruskie, takes about 80 minutes, while the slower-cooked dishes run up to 105 minutes.
Across this collection they range from about 340 to 520 kcal per serving, averaging 448 kcal — Polish Sernik (Polish Cheesecake) is the lightest option at 340 kcal.
Pierogi Ruskie is a great place to start — it's rated medium and comes together in about 80 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, cheese is most often paired with egg, plain flour, floury potatoes, onions, unsalted butter and butter. Polish kitchens also lean on its own regional aromatics, fats and signature spice blends.