Polish Pierogi Potato Cheese (Printable)

Tender dumplings filled with creamy potato and cheese, pan-fried to golden with sweet caramelized onions.

# What you need:

→ Dough

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

→ Filling

07 - 1 ½ pounds russet potatoes, peeled and cubed
08 - 1 cup farmers cheese or well-drained ricotta
09 - ½ 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)

# How to make it:

01 - In a large bowl, combine flour and salt. Create a well in the center and add egg, melted butter, sour cream, and lukewarm water. Stir to incorporate, then knead on a floured surface for 5 to 7 minutes until smooth and elastic. Cover with a damp towel and allow to rest for 30 minutes.
02 - Boil potatoes in salted water for 15 to 18 minutes until tender. Drain thoroughly and mash smooth. In a skillet over medium heat, melt butter and sauté finely chopped onion until golden, approximately 5 minutes. Combine mashed potatoes, sautéed onion, farmers cheese, and cheddar cheese. Season with salt and pepper. Let cool before filling.
03 - Roll dough on a floured surface to 1/8-inch thickness. Cut out 3-inch diameter circles. Place one heaping teaspoon of filling in the center of each circle. Fold dough over and pinch edges firmly to seal. Arrange formed dumplings under a towel to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches until they float to the surface, then continue cooking for 1 to 2 minutes. Remove with a slotted spoon and set aside.
05 - In a skillet, melt butter 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 skillet used for onions, fry the boiled dumplings in batches over medium heat until golden and crisp on both sides, approximately 2 to 3 minutes per side.
07 - Serve dumplings hot, topped with caramelized onions, a dollop of sour cream, and chopped chives or parsley if desired.

# Helpful Hints:

01 -
  • The contrast between pillowy soft dough and crispy golden edges is genuinely addictive.
  • Once you've made them once, you'll realize how easy it is to fill your freezer with dozens for easy weeknight dinners.
  • Those caramelized onions on top elevate something humble into something people actually get excited to eat.
02 -
  • If your filling is too wet, it will burst through the dough—always drain your potatoes and cheese thoroughly and let the filling cool before filling.
  • Pinch the edges with actual pressure; half-hearted sealing leads to heartbreak when they split open in boiling water.
  • The pan-frying step is non-negotiable; boiled pierogi are soft and good, but pan-fried pierogi are the reason people come back.
03 -
  • If your dough tears while rolling, don't stress—just pinch it back together; it's more forgiving than it seems.
  • The moment the caramelized onions start smelling like they might be burning is actually the moment they're becoming their best selves—go a bit darker than seems safe.
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