Polish Pierogi Potato Cheese (Printable)

Delicate dumplings filled with creamy potato and cheese, pan-fried and topped with sweet caramelized onions.

# What You 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 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)

# How-To:

01 - In a large bowl, combine flour and salt. Create a well in the center; add egg, melted butter, sour cream, and lukewarm water. Stir to combine, then knead on a floured surface for 5 to 7 minutes until the dough is smooth and elastic. Cover with a damp towel and let 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. Melt butter in a skillet over medium heat and sauté finely chopped onion until golden, approximately 5 minutes. Mix mashed potatoes, sautéed onion, farmers cheese, and grated cheddar; season with salt and pepper. Allow to cool.
03 - Roll the rested dough on a floured surface to approximately ⅛-inch thickness. Use a 3-inch round cutter to cut circles. Place one heaping teaspoon of filling in the center of each circle, fold in half, and firmly pinch edges to seal. Keep assembled 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 cooking for 1 to 2 minutes. Remove with a slotted spoon and drain well.
05 - In a large skillet, melt 3 tablespoons of butter over medium-low heat. Add thinly sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, about 20 to 25 minutes.
06 - Using the same skillet, fry the 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 optionally garnished with chopped chives or parsley.

# Insider Tips:

01 -
  • The contrast between soft, pillowy centers and crispy, buttery edges makes every bite satisfying.
  • Caramelized onions transform simple potato filling into something that tastes like comfort and home.
  • You can make a huge batch and freeze them, turning a weekend project into weeknight dinners.
02 -
  • Overworking the dough after it's mixed makes it tough; once it's smooth and elastic, stop kneading and let the rest period do the rest of the work.
  • Wet filling is the enemy of beautiful pierogi, so drain your potatoes aggressively and make sure any cheese is well-squeezed before mixing.
  • Pinching the edges firmly isn't being fussy; loose seals mean burst dumplings and a pot of potato-filled broth.
03 -
  • If your dough tears while rolling, don't despair; pinch it back together and keep going, or use a glass instead of a cutter to speed the process and reduce handling.
  • Test one pierogi from your first batch by letting it float for two minutes before committing the rest; if it holds together perfectly, you've sealed them right.
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