Polish Pierogi Potato Cheese (Print)

Tender dumplings filled with creamy potato and cheese, pan-fried and served with caramelized onions.

# Components:

→ 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 - 1.5 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)

# Method:

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 to combine, then knead on a floured surface for 5–7 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 15–18 minutes. Drain thoroughly and mash until smooth. In a skillet, melt butter over medium heat and sauté finely chopped onion until golden, about 5 minutes. Combine mashed potatoes, sautéed onions, farmer's cheese, and cheddar. Season with salt and pepper. Allow mixture to cool.
03 - Roll dough on a floured surface to a thickness of ⅛ inch. Cut out 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. 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 to the surface, continue cooking for 1–2 minutes. Remove using a slotted spoon and set aside.
05 - In a large skillet, melt butter over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, approximately 20–25 minutes.
06 - Using the same skillet, fry boiled dumplings in batches. Cook 2–3 minutes per side until golden and crispy.
07 - Serve dumplings hot, topped with caramelized onions, a dollop of sour cream, and optional chopped chives or parsley.

# Expert Advice:

01 -
  • They're foolproof once you understand the rhythm—boil, pan-fry, serve—and you'll have a dish that tastes like someone's been cooking for hours.
  • The caramelized onions are where the magic lives, turning something simple into something deeply comforting.
  • You can make a batch and freeze them, so dinner on a tired Wednesday becomes as easy as boiling water.
02 -
  • Don't skip the resting time for the dough—it's the difference between pierogi that tears and pierogi that's beautifully tender and forgiving.
  • Your filling must cool completely before assembly, or the warmth will make the dough soft and sticky, turning assembly into frustration.
  • The boiling water needs to be genuinely salted—taste it like you'd season soup—because this is the only seasoning the pierogi dough itself receives.
  • When they float to the surface, that's your signal they're nearly done, but don't skip those final 1–2 minutes; undercooked pierogi have a gluey center.
03 -
  • If your dough tears while assembling, lightly wet your finger and pinch it shut—a tiny repair is invisible once it's cooked.
  • The secret to perfectly crispy pan-fried pierogi is using a hot skillet and not moving them around too much; let them sit and develop that golden crust before you flip.
  • Save a little reserved potato cooking water when you drain them; if your filling seems too thick, a tablespoon of this starchy water loosens it without making it wet.
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