Polish Pierogi Potato Cheese (Printable)

Tender dumplings filled with creamy potato and cheese, pan-fried and served 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 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 farmer's 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. 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 well and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat and sauté finely chopped onion until golden, approximately 5 minutes. Mix mashed potatoes, sautéed onion, farmer's cheese, and cheddar cheese. Season with salt and pepper. Allow to cool.
03 - Roll out dough on a floured surface to approximately 1/8 inch thickness. Cut into 3-inch circles. Place 1 heaping teaspoon of filling in the center of each circle. Fold in half and pinch edges securely to seal. Arrange formed dumplings under a towel to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Boil dumplings in batches until they float to the surface plus an additional 1 to 2 minutes. Remove with a slotted spoon.
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 - In the same skillet, add boiled dumplings in batches. Fry on both sides until golden and crisp, 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 -
  • The contrast between soft, tender dough and crispy golden edges is pure comfort in every bite.
  • Homemade tastes nothing like frozen store versions, and once you try it, you'll understand why she made them from scratch.
  • They freeze beautifully, so you can make a batch on a quiet Sunday and have dinner ready in minutes weeks later.
02 -
  • Seal the edges firmly or they'll burst open during boiling, releasing filling into your water and creating a disappointing outcome.
  • Don't skip the resting time for the dough; it makes a noticeable difference in how easy they are to roll and work with.
  • Drain the potatoes extremely well or your filling will be watery and the pierogi will become mushy instead of tender.
  • The onions need thirty minutes minimum for the sweetness to develop fully; rush them and they'll taste sharp and raw.
03 -
  • Keep a wet towel nearby while shaping to wipe flour off your hands frequently—it keeps the dough from tearing as you seal each one.
  • Test the water temperature with your pinky before mixing the dough; it should feel warm but never hot enough to make you pull your hand away quickly.
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