Polish Pierogi Potato Cheese (Print Version)

Soft dumplings filled with mashed potato and cheeses, pan-fried with sweet caramelized onions topping.

# Components:

→ 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 - 1½ 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)

# Directions:

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 5–7 minutes until smooth and elastic. Cover with a damp towel and allow to rest for 30 minutes.
02 - Boil cubed potatoes in salted water until tender, about 15–18 minutes. Drain thoroughly and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat and sauté the finely chopped onion until golden, approximately 5 minutes. Combine mashed potatoes, sautéed onion, farmers cheese, and cheddar cheese. Season with salt and black pepper. Let cool.
03 - Roll out dough on a floured surface to a thickness of ⅛ inch (3 mm). Using a 3-inch (7.5 cm) round cutter, cut out circles. Place one heaping teaspoon of filling onto the center of each circle. Fold dough over to form a half-moon shape and firmly pinch edges to seal. Cover with 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, cook for an additional 1–2 minutes. Remove with a slotted spoon and set aside.
05 - In a large skillet, melt 3 tablespoons of butter over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, about 20–25 minutes.
06 - In the same skillet, add boiled dumplings in batches. Fry on both sides until golden and crisp, approximately 2–3 minutes per side.
07 - Serve the dumplings hot topped with caramelized onions, a dollop of sour cream, and chopped chives or parsley if desired.

# Expert Advice:

01 -
  • The contrast between crispy golden edges and the creamy warm filling inside is genuinely addictive.
  • You can make a huge batch and freeze them, so dinner becomes effortless on busy nights.
  • Those caramelized onions are so good that people will ask for seconds before you even sit down.
02 -
  • Don't skip draining the potatoes thoroughly; excess moisture will make the filling weep and your pierogi will be soggy inside.
  • The dough needs that 30-minute rest or it will tear and frustrate you; there's no rushing gluten.
  • Caramelized onions cannot be hurried, and they're honestly the entire reason people come back for more.
03 -
  • Keep your rolling surface floured but not wet, and roll from the center outward so your circles stay even and don't tear.
  • If you want to add bacon lardons to the caramelized onions, cook them first and drain the excess fat before adding the onions, which keeps the dish from becoming too heavy.
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