Pierogi Ruskie/ Potato cheese pierogi with basil extract

Preethi, Basil, Continental



  • Potatoes, peeled 3
  • Salt as needed


  • Melted unsalted butter 1 tbsp
  • Cheddar cheese ¼ cup
  • Cream cheese 2 tbsp
  • Salt as needed
  • One Drop Basil Extract 2 drops


  • All purpose flour 1 cup
  • Egg 1
  • Salt as needed
  • Milk ¼ cup
  • Sour cream 1 tbsp


  • Unsalted butter 2-3 tbsp
  • Caramelized onions optional
  • Fried bacon or chicken optional
  • Sour cream optional

Pierogi, a Polish delicacy of boiled dumplings, that are very soft, flexible and can be stuffed with a number of savory or sweet fillings, quite popular one being the potato and cheese filling.

The choice is yours and you can absolutely go creative with what filling you need, without disturbing the subtle flavors pierogi emanates.

They can be boiled or pan-fried and it’s an excellent main course. Boiled pierogi are softer, and it tastes more like ravioli. It’s usually served with caramelized onions, sour cream and fried bacon.

I served it today with caramelized onions and some chicken crisps


  • Parboil the potatoes in a large saucepan by covering them with water and adding 1 tablespoon of salt.
  • Bring the potatoes to boil in high heat for 15 minutes and simmer for 20 minutes until its tender.
  • Drain and let cool slightly.
  • Place the potatoes in a large bowl, and mash them with a fork.
  • Add all the filling ingredients to the mashed potatoes, form dough and set aside. The One drop basil extract gives lovely flavor to the pierogi.
  • Take the flour on a large bowl. Break the egg into it. Add sour cream, salt and milk. Bring the dough together, kneading well to a smooth dough ball. Add little flour if needed.
  • Roll out the pierogi dough into 1/8 inch in thickness. Using a cookie cutter or drinking glass, make small circles.
  • Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
  • Fold the dough in half to form a half-circle shape and then firmly pinch the edges together. Keep it covered to prevent them from drying.
  • Cook the pierogi by bringing a large saucepan filled with water to a rapid boil. Add little salt to the water. Add 6 to 8 pierogis at a time, and do not overcrowd the saucepan. When the pierogi rises to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.