Polish Pierogi Potato Cheese (Printable Version)

Soft dumplings with creamy potato and cheese filling, pan-fried and served with caramelized onions and herbs.

# What You'll 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 - 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 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. Make a well in the center and add egg, melted butter, sour cream, and lukewarm 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 rest for 30 minutes.
02 - Boil peeled and cubed 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 and sauté the finely chopped onion until golden, approximately 5 minutes. Mix mashed potatoes, sautéed onion, farmers cheese, and cheddar cheese. Season with salt and black pepper. Allow mixture to cool.
03 - Roll out dough on a floured surface to approximately 1/8 inch thickness. Cut dough into 3-inch diameter circles. Place one heaping teaspoon of filling in the center of each circle. Fold dough over and press edges firmly to seal. Keep prepared dumplings covered 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, continue to cook for 1 to 2 minutes more. Remove with a slotted spoon and drain.
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, about 20 to 25 minutes.
06 - Using the same skillet, fry boiled dumplings in batches 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.

# Expert Tips:

01 -
  • They freeze beautifully, so you can boil a batch on a quiet Tuesday and pan-fry them for dinner whenever hunger strikes.
  • That moment when boiled pierogi hits hot butter and turns crispy-golden feels like pure kitchen magic, every single time.
  • Caramelized onions transform these from good to unforgettable, sweet and deep in a way that makes people ask for seconds before finishing their first.
02 -
  • The filling must be completely cool before you use it, or the dough becomes weak and tears; I learned this by making a sticky mess my second time.
  • When pierogi float, don't assume they're done—that 1-2 minute extra cook time makes them firmer and less likely to burst when you pan-fry.
  • Caramelized onions take longer than you think they should; if you rush them with higher heat, you get brown onions instead of sweet ones.
03 -
  • If your dough tears while filling, pinch a bit of water on the edge and seal it again—dough is forgiving if you don't panic.
  • The potato filling should taste slightly over-seasoned by itself because it mellows once cooked; taste it and be brave with salt and pepper.
Go Back