Polish Pierogi Potato Cheese (Printable)

Tender dumplings filled with creamy potato and cheese, pan-fried and served with sweet 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 - 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:

01 - Combine flour and salt in a large bowl. Create a well 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 potatoes in salted water until tender, about 15 to 18 minutes. Drain and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat and sauté chopped onion until golden, approximately 5 minutes. Mix mashed potatoes, sautéed onion, farmer's cheese, and cheddar. Season with salt and pepper, then let cool.
03 - Roll dough on a floured surface to ⅛-inch thickness. Cut into 3-inch circles. Place one heaping teaspoon of filling in the center of each circle. Fold dough in half and pinch edges to seal. Keep 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, cook an additional 1 to 2 minutes. Remove with a slotted spoon.
05 - In a skillet, melt 3 tablespoons butter over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deep golden and sweet, about 20 to 25 minutes.
06 - Using the same skillet, pan-fry boiled dumplings in batches until golden and crisp on both sides, about 2 to 3 minutes per side.
07 - Serve dumplings hot, topped with caramelized onions, a dollop of sour cream, and chopped chives or parsley if desired.

# Expert Advice:

01 -
  • The contrast between crispy pan-fried edges and creamy potato-cheese filling is genuinely addictive.
  • You can make a huge batch and freeze them uncooked, so weeknight comfort is always waiting in your freezer.
  • They're humble enough for a casual Tuesday dinner but impressive enough to serve at a table full of hungry people.
02 -
  • Boil these in batches or they'll steam each other instead of poaching—a crowded pot equals soggy pierogi and a broken heart.
  • Don't skip the resting time for the dough or you'll spend twenty minutes fighting resistance and cursing under your breath while rolling.
  • The filling must be completely cool before you fill the pierogi, otherwise the warmth will soften the dough and make sealing impossible.
03 -
  • If farmers cheese is hard to find, well-drained cottage cheese works, or you can even use a combination of ricotta and a little sharp cheddar.
  • The real magic happens during the caramelizing step—don't rush it, because those slow-cooked onions are what transforms simple pierogi into something memorable.
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