Polish Pierogi Potato Cheese (Printable Version)

Soft dough pockets filled with mashed potatoes and cheese, pan-fried to golden crisp, served with sweet onions.

# What You Need:

→ 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 farmer's 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:

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

# Expert Advice:

01 -
  • The contrast between chewy dough and creamy filling with crispy pan-fried edges is genuinely addictive.
  • Caramelized onions and sour cream transform something simple into a dish people remember.
  • You can make a huge batch and freeze them, so you're never far from comfort food.
02 -
  • Drain your potatoes and cheese thoroughly—excess moisture is the enemy and will make your filling weep and your pierogi soggy.
  • Don't skip the dough resting period; it transforms kneading from a 15-minute ordeal into something manageable.
  • Roll the dough thin enough to see light through it; thick dough makes dumplings that taste more like bread than pierogi.
  • Seal the edges firmly or they'll split open during boiling, which is frustrating rather than catastrophic but still avoidable.
03 -
  • If you find your dough is sticking, resist the urge to add more flour; a light dusting on your surface is enough, and excess flour toughens the finished pierogi.
  • The difference between good pierogi and great pierogi is often in how much time you spend caramelizing those onions—every extra minute matters.
  • Keep cooked pierogi warm in a low oven while you finish cooking batches, and toss them gently with a little butter to prevent sticking.
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