AI-generated photo.
Polish · Iconic, Poland · Poland
Potato pierogi
Also called pierogi ruskie
Potato pierogi (pierogi ruskie), a Poland plate from Poland.
Pai editors’ mark 5 / 5
Plan, list, and collections
Potato pierogi is cooked in Poland as its own plate, not as a copy of a restaurant menu. Fill a soft dough with potato and cheese, boil the dumplings, then gloss them with browned onion. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
63
Health score
Balanced
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 13%
- Carbs 58%
- Fat 29%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 14.8 g, under the 25 g mark.
Suits · Low sodium
About 449 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour218 kcal
- Cheddar82 kcal
- Potato77 kcal
- Unsalted butter54 kcal
- Egg18 kcal
- Yellow onion12 kcal
Glycemic load
Estimated glycemic load for this count: 48.9. The bands come from the ingredient table.
Portion
One serving, as written, is about 461 kcal.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 346 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 461 kcal | 23% |
| Protein | 14.8 g | 30% |
| Carbohydrate | 66.6 g | 24% |
| Fiber | 4.2 g | 15% |
| Total sugars | 2.4 g | 5% |
| Fat | 14.8 g | 19% |
| Saturated fat | 8.1 g | 41% |
| Cholesterol | 83 mg | 28% |
| Sodium | 449 mg | 20% |
| Potassium | 568 mg | 12% |
| Calcium | 179 mg | 14% |
| Iron | 3.9 mg | 22% |
| Magnesium | 46 mg | 11% |
| Zinc | 1.7 mg | 15% |
| Vitamin A | 135 mcg | 15% |
| Vitamin C | 21.9 mg | 24% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E | 0.6 mg | 4% |
| Vitamin K | 3 mcg | 3% |
| Thiamin (B1) | 0.6 mg | 48% |
| Riboflavin (B2) | 0.5 mg | 37% |
| Niacin (B3) | 4.7 mg | 29% |
| Vitamin B6 | 0.4 mg | 24% |
| Folate | 141 mcg | 35% |
| Vitamin B12 | 0.3 mcg | 14% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Saturated fat is moderate to high. Worth noticing if cholesterol is on your mind.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Large pot
- Scale
- Colander
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour1.8 cups240 g
Egg1 egg50 g
Potato3 potatoes400 g
Cheddar0.7 cup80 g
Yellow onion1 onion120 g
Unsalted butter2 tbsp30 g
Water0.4 cup90 ml
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Potato pierogi. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, egg, potato, cheddar, yellow onion, unsalted butter, water, kosher salt. Potato pierogi is cooked in Poland as its own plate, not as a copy of a restaurant menu. Fill a soft dough with potato and cheese, boil the dumplings, then gloss them with browned onion. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Potato pierogi is cooked in poland. Also called pierogi ruskie. Boil only the starch. The sauce belongs in a second pan.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Potato pierogi, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Potato pierogi at a rolling boil at 212°F / 100°C. Start checking at 8 minutes. Potato pierogi is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
Boil 8 min
- 🇵🇱 PolandEastern Europeicon-poland-potato-pierogi-step-4
Potato pierogi, step 5
Step 5 · Potato pierogi
5Check the center of Potato pierogi, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇵🇱 PolandEastern Europeicon-poland-potato-pierogi-step-5
Potato pierogi, step 6
Step 6 · Rest 5 min
6Rest Potato pierogi for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in poland, with the sauce or garnish that belongs to it. Film Potato pierogi in this shot order and no other: a knife sliding into the potato or vegetable; batter or dough smoothed to the corners; a spoon making a path through the sauce; wide on the cold pan before the heat. Slate words for the editor: candle, oven, caramel, shimmer, glaze, sheen, flint, quartz, dough, peel.
Rest 5 min
How you know it is done
Potato pierogi is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
If it goes wrong
- Potato pierogi looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Potato pierogi turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Potato pierogi, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Potato pierogi is one of the plates people ask for by name from Poland.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fill a soft dough with potato and cheese, boil the dumplings, then gloss them with browned onion.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.