Polish cuisine

Pierogi ruskie (potato and cheese dumplings)

Boiled dumplings filled with potato, curd cheese and fried onion.

Well-cooked hot dish

Pierogi ruskie (potato and cheese dumplings) — Polish cuisine. Photograph of the dish.

Ingredients

The pierogi boil for 2–3 minutes after they float and are served with fried onion.

Use pasteurised curd cheese. The filling should be piping hot; top with fried onion and butter instead of cold sour cream.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Keep raw dumplings frozen and cook them from frozen. Refrigerate cooked leftovers and eat them within a day.

Return to boiling water or steam until hot right through.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.