Polish Pierogi Potato Cheese (Printable)

Soft dumplings stuffed with potato and cheese, cooked to golden and topped with sweet onions.

# Ingredient list:

→ 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 - 1½ 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)

# How to Make It:

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 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, about 15 to 18 minutes. Drain and mash until smooth. In a skillet, melt butter over medium heat, sauté finely chopped onion until golden, approximately 5 minutes. Combine mashed potatoes, sautéed onion, farmer's cheese, and cheddar. Season with salt and pepper. Allow to cool.
03 - Roll dough out on a floured surface to 1/8 inch thickness. Cut into 3-inch diameter circles. Place one heaping teaspoon of filling in the center of each circle. Fold dough in half and pinch edges firmly to seal. Keep assembled pierogi covered with a towel to prevent drying.
04 - Bring a large pot of salted water to a gentle boil. Cook pierogi in batches; when they float to the surface, continue cooking for an additional 1 to 2 minutes. Remove with a slotted spoon.
05 - In a large skillet, melt butter over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, about 20 to 25 minutes.
06 - Using the same skillet, add boiled pierogi in batches. Fry on both sides until golden and crisp, 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 Suggestions:

01 -
  • They're surprisingly forgiving once you get the hang of folding—even imperfect ones taste incredible.
  • You can make them ahead and freeze for busy weeknights, turning thirty minutes of prep into a weeklong advantage.
  • That moment when golden pan-fried pierogi meets a spoonful of sour cream and caramelized onions is honestly hard to beat.
02 -
  • Don't skip the dough rest—a rushed dough will fight you the entire time you're trying to roll and fill it.
  • The filling needs to cool completely before you fill your pierogi, or the heat will wilt the dough and make sealing nearly impossible.
  • Boiling pierogi is not a time to multitask; watch for them to float and don't let them sit in the water longer than needed or they'll become dense.
03 -
  • Make these ahead and freeze uncooked pierogi on a tray, then transfer to a freezer bag for up to two months—you can cook them straight from frozen, just add a minute or two to the boiling time.
  • A cast iron skillet is your best friend for the final pan-fry because it holds heat evenly and gives you that golden crisp that makes people ask for the recipe.
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