Polish Pierogi Potato Cheese (Printable Version)

Soft dumplings filled with potato and cheese, finished with caramelized onions and a golden pan-fry.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 large egg
03 - 3/4 cup lukewarm water
04 - 2 tablespoons sour cream
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Filling

07 - 1 1/2 pounds russet potatoes, peeled and cubed
08 - 1 cup farmer's cheese or well-drained ricotta
09 - 1/2 cup sharp cheddar cheese, grated
10 - 2 tablespoons unsalted butter
11 - 1 small onion, finely chopped
12 - Salt and black pepper, to taste

→ To Serve

13 - 2 large onions, thinly sliced
14 - 3 tablespoons unsalted butter
15 - Sour cream, for serving
16 - Chives or parsley, chopped (optional)

# Directions:

01 - In a large bowl, combine flour and salt. Create a well in the center; add egg, melted butter, sour cream, and lukewarm water. Stir until incorporated, then knead on a floured surface for 5 to 7 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
02 - Boil potatoes in salted water until tender, about 15 to 18 minutes. Drain thoroughly and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat; sauté finely chopped onion until golden, approximately 5 minutes. Mix mashed potatoes, sautéed onions, farmer's cheese, and cheddar. Season with salt and pepper. Let cool.
03 - Roll out dough on a floured surface to about 1/8 inch thickness. Cut out 3-inch circles. Place 1 heaping teaspoon of filling in the center of each circle. Fold dough over filling and pinch edges firmly to seal. Place assembled dumplings under a towel to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Cook pierogi in batches; once they float to the surface, continue cooking for 1 to 2 minutes. Remove with a slotted spoon.
05 - In a large skillet, melt 3 tablespoons butter over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, approximately 20 to 25 minutes.
06 - In the same skillet, add boiled pierogi in batches. Fry on both sides until golden and crisp, about 2 to 3 minutes per side.
07 - Serve pierogi warm, topped with caramelized onions, a dollop of sour cream, and chopped chives or parsley if desired.

# Expert Advice:

01 -
  • They're freezer-friendly, so you can make a huge batch and have comfort food waiting for a rough week.
  • The combination of crispy golden edges and creamy centers hits different than almost anything else.
  • You can serve them fancy with caramelized onions or casual with just sour cream, and they work either way.
02 -
  • Drain the filling ingredients thoroughly—wet cheese or potatoes will make soggy dumplings that fall apart, and that's heartbreaking when you've come this far.
  • Don't skip the dough resting time; thirty minutes transforms a tough dough into something pliable and forgiving that won't fight you when you roll it out.
03 -
  • A 3-inch glass works perfectly as a circle cutter and costs nothing if you already own one, plus you can see your filling placement clearly through it.
  • Cook pierogi in batches so they have room to move and float freely; crowding them makes them stick together and cook unevenly.
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