Polish Pierogi Potato Cheese (Printable)

Creamy potato and cheese filled dumplings, boiled then pan-fried golden, topped with sweet caramelized onions.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 large egg
03 - 3/4 cup lukewarm water
04 - 2 tbsp sour cream
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted

→ Filling

07 - 1 1/2 lbs russet potatoes, peeled and cubed
08 - 1 cup farmers cheese or well-drained ricotta
09 - 1/2 cup sharp cheddar cheese, grated
10 - 2 tbsp 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 tbsp unsalted butter
15 - Sour cream, for serving
16 - Chives or parsley, chopped (optional)

# Step-by-Step Guide:

01 - In a large bowl, combine flour and salt. Create a well in the center and add egg, melted butter, sour cream, and water. Mix thoroughly, 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 peeled and cubed potatoes in salted water until tender, approximately 15 to 18 minutes. Drain and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat and sauté finely chopped onion until golden, about 5 minutes. Combine mashed potatoes, sautéed onion, farmers cheese, and grated cheddar. Season with salt and pepper, then allow the mixture to cool.
03 - Roll dough on a floured surface to 1/8-inch thickness. Cut out 3-inch diameter circles. Place one heaping teaspoon of filling into the center of each circle, fold dough over to form a half-moon, and pinch edges firmly 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 until they float to the surface, then continue boiling for 1 to 2 minutes more. Remove gently using a slotted spoon.
05 - In a large skillet, melt 3 tablespoons 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 boiled dumplings in batches over medium heat, cooking 2 to 3 minutes per side until golden and crisp.
07 - Serve warm dumplings topped with caramelized onions, a dollop of sour cream, and optional chopped chives or parsley.

# Expert Advice:

01 -
  • They freeze beautifully, so you can boil a batch on Sunday and have homemade dumplings ready for a quick weeknight dinner that tastes like comfort.
  • The contrast of chewy dough, creamy filling, and crispy golden edges creates a textural experience that feels far fancier than the effort required.
02 -
  • Don't skip the dough rest—it's the difference between wrestling with a springy, resistant dough and one that rolls out smoothly and cooperates with you.
  • Farmers cheese must be well-drained or the filling becomes watery and your pierogi will burst open when they boil; pat it dry with paper towels if needed.
03 -
  • Keep your dough covered as you work so it doesn't dry out, and dust your work surface generously with flour to prevent sticking—pierogi dough is forgiving enough to handle this.
  • The magic happens in the pan-frying step; don't skip it even if you're in a hurry, because that's where the texture transforms into something truly special.
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