Polish Pierogi Potato Cheese (Print View)

Delicate dumplings stuffed with potato and cheese, pan-fried and served with caramelized onions.

# Components:

→ 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 farmers 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)

# Method:

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. Mix 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 the peeled and cubed potatoes in salted water for 15 to 18 minutes until tender. Drain and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat, then sauté the finely chopped onion until golden, about 5 minutes. Combine mashed potatoes, sautéed onion, farmers cheese, and grated cheddar. Season with salt and black pepper. Allow filling to cool.
03 - Roll out the 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 dough in half, and pinch edges to seal tightly. 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 - In a large skillet, melt 3 tablespoons butter over medium-low heat. Add thinly sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, approximately 20 to 25 minutes.
06 - Using 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 dumplings topped with caramelized onions, a dollop of sour cream, and optional chopped chives or parsley.

# Expert Advice:

01 -
  • The crispy exterior gives way to a creamy, cheese-studded potato center that tastes like comfort wrapped in dough.
  • Caramelized onions on top add this deep sweetness that makes the whole dish feel fancy without any real fuss.
  • You can make them ahead and freeze them, which means fresh pierogi anytime you need something that feels homemade and impressive.
02 -
  • Don't skip the resting time for the dough—it transforms a tough, elastic mess into something that rolls out smoothly and almost forgivingly.
  • Drain your cooked potatoes thoroughly and mash them while they're still warm, which gives you that light, fluffy texture instead of something dense and gluey.
  • Make sure your filling is cooled before you fill the pierogi, or the warmth will soften the dough and your seals won't hold.
  • Use a slotted spoon to remove pierogi from boiling water, and resist the urge to poke them—they'll burst if you're not gentle.
03 -
  • A three-inch round cutter or drinking glass works perfectly for cutting circles—consistency in size means they cook at the same rate.
  • If you're making a big batch, set up an assembly line with filling in one bowl and finished pierogi under a towel—it's faster and less messy than working in pieces.
  • Don't overcrowd the skillet when pan-frying, or they'll steam instead of crisping up and you'll miss out on that golden exterior.
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