Polish Pierogi with Potato Cheese (Print out)

Soft dumplings stuffed with a creamy blend of potato and cheese, pan-fried to golden crisp with caramelized onions.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 large egg
03 - ¾ cup lukewarm water
04 - 2 tbsp sour cream
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted

→ Filling

07 - 1½ lbs russet potatoes, peeled and cubed
08 - 1 cup farmers cheese or well-drained ricotta
09 - ½ cup sharp cheddar cheese, grated
10 - 2 tbsp 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 tbsp unsalted butter
15 - Sour cream, for serving
16 - Chives or parsley, chopped (optional)

# How to Make It:

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

# Expert Advice:

01 -
  • They're tender inside with a golden, crispy exterior once pan-fried—a textural contrast that makes every bite feel like a small celebration.
  • The filling is pure comfort: mashed potatoes, melted cheese, and caramelized onion that tastes like someone who loves you spent an hour on your dinner.
  • You can make them ahead and freeze them, so you're really just cooking on the day you need them most.
02 -
  • Don't skip the resting time for the dough—it sounds optional but it's the difference between pierogi that tear easily and ones that stay sealed through boiling.
  • Drain your potatoes and filling mixture extremely well; water is the silent killer of good texture.
  • The caramelized onions take longer than you think they should, but that time is what builds their sweetness—rushing them defeats the whole purpose.
03 -
  • Use a glass or round cutter for uniform sizes, which helps them cook evenly and look intentional on the plate.
  • If your filling seems loose after mixing, the potatoes weren't drained well enough or you added too much sour cream—chill it in the fridge for 15 minutes and it will firm up.
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