Polish Pierogi Potato Cheese (Printable)

Delicate dough pockets filled with smooth potato and cheese, finished with caramelized onions and butter frying.

# Ingredient list:

→ 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)

# Step-by-Step Guide:

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 until combined, 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, approximately 15 to 18 minutes. Drain and mash thoroughly. In a skillet over medium heat, melt butter and sauté finely chopped onion until golden, about 5 minutes. Combine mashed potatoes, sautéed onion, farmers cheese, and cheddar. Season with salt and pepper. Allow to cool.
03 - Roll dough on a floured surface to approximately 1/8 inch thickness. Cut out 3-inch diameter circles. Place one heaping teaspoon of filling in the center of each circle, fold in half, and pinch edges firmly to seal. Cover assembled dumplings with a towel to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches; once they rise to the surface, cook for an additional 1 to 2 minutes. Remove with a slotted spoon.
05 - Melt butter in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, approximately 20 to 25 minutes.
06 - In the same skillet, fry boiled dumplings in batches until golden and crisp on both sides, about 2 to 3 minutes per side.
07 - Serve hot topped with caramelized onions, a dollop of sour cream, and chopped chives or parsley if desired.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy on the inside, which is honestly the best textural contrast in food.
  • Once you master the dough, you'll find yourself making these for friends, and suddenly you're the person everyone wants at dinner.
  • They freeze beautifully, so you can have homemade pierogi ready whenever the craving hits.
02 -
  • Drain your potatoes thoroughly and mash them completely, or you'll end up with a filling that's watery and separated—it's the difference between creamy and disappointing.
  • Don't skip the pan-frying step; boiled pierogi alone are soft and pleasant, but pan-fried pierogi are transformative, with crispy edges that make you understand why your grandmother made them this way.
03 -
  • If you're short on time, you can make the filling a day ahead and let it rest in the fridge, which actually lets the flavors meld together better.
  • Save your potato cooking water before draining—add a splash back into the mash if it seems too dry, but do this carefully because you want fluffy potatoes, not gluey ones.
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