Polish Pierogi Potato Cheese (Print)

Tender dumplings with creamy potato and cheese, boiled and pan-fried to golden crisp 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 - 1.5 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 - Combine flour and salt in a large bowl. Create a well and add egg, melted butter, sour cream, and lukewarm water. Mix thoroughly, then knead on a floured surface for 5 to 7 minutes until dough is smooth and elastic. Cover with a damp towel and rest for 30 minutes.
02 - Boil peeled and cubed potatoes in salted water for 15 to 18 minutes until tender. Drain and mash until smooth. In a skillet over medium heat, melt butter and sauté finely chopped onion until golden, about 5 minutes. Combine mashed potatoes, sautéed onions, farmers cheese, and cheddar. Season with salt and pepper, then allow to cool.
03 - Roll dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch circles using a cutter. Place one heaping teaspoon of filling in the center of each circle. Fold dough in half and pinch edges firmly to seal. Keep shaped dumplings covered to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches until they float, then continue boiling for an additional 1 to 2 minutes. Remove with a slotted spoon and drain.
05 - Melt butter in a large skillet over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until onions are 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 optionally chopped chives or parsley.

# Expert Advice:

01 -
  • The dough is surprisingly forgiving, so even if your first few pierogi look homely, they taste restaurant-worthy.
  • Caramelized onions transform simple boiled dumplings into something that feels fancy enough for guests but easy enough for a weeknight.
  • You can make a huge batch and freeze them uncooked, turning a 90-minute project into weeks of dinners.
02 -
  • Drain your potatoes and cheese thoroughly—I learned this the hard way when my filling was too wet and the dough became impossible to seal, resulting in pierogi that burst open during boiling.
  • Don't skip the 30-minute rest for the dough; it makes rolling dramatically easier and the pierogi more tender once cooked.
  • The filling must cool completely before you fill the pierogi, or the warmth will make the dough tacky and weak.
03 -
  • Don't be afraid to make a double batch and freeze half—pierogi freeze beautifully uncooked, and cooking them straight from the freezer is almost as fast as cooking fresh ones.
  • Use a damp towel over your assembled pierogi to keep them from drying out while you finish rolling and filling, which makes the difference between tender dumplings and ones with tough, cracked edges.
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