Polish Pierogi Potato Cheese (Printable Version)

Golden pierogi filled with creamy potato and cheese, 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 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 Make It:

01 - Combine flour and salt in a large bowl. Create a well, then 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 thoroughly and mash until smooth. In a skillet, melt butter over medium heat and sauté the 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 out dough on a floured surface to 1/8-inch thickness. Cut out 3-inch diameter circles. Place a heaping teaspoon of filling in the center of each circle, fold in half, and firmly pinch edges to seal. Cover assembled dumplings 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, continue cooking for 1 to 2 minutes. Remove with a slotted spoon.
05 - Melt butter in a large skillet 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, fry boiled dumplings in batches until golden and crisp on both sides, 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 dough is forgiving enough for beginners but yields that silky, almost pillowy texture that makes homemade pierogi worth every minute.
  • Caramelized onions transform what could be plain into something so rich and sweet you'll find yourself making extra.
  • They freeze beautifully uncooked, so you can have a homemade dinner ready in under thirty minutes whenever the craving hits.
02 -
  • The dough will feel slightly sticky after mixing, but don't add extra flour or you'll end up with tough, dense pierogi—trust the process and it'll smooth out as you knead.
  • Boiling pierogi in batches instead of all at once prevents them from sticking together and ensures they cook evenly and float properly.
  • Don't skip the caramelizing of onions; they're not a garnish, they're the whole reason this dish tastes the way it does.
03 -
  • Use a pasta water or reserved starchy water from boiling the pierogi to thin out your filling if it seems too thick—a tablespoon at a time—rather than adding milk or cream.
  • Don't let anyone convince you that store-bought wonton wrappers are a substitute; they're thinner and won't give you that tender, pillowy texture that makes homemade pierogi worth making.
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