Homemade Potato and Cheese Pierogi with Sautéed Onions
Potato Pierogi
Soft, pillowy dumplings filled with cheesy mashed potatoes and served with golden caramelized onions.
Nutrition (per serving)
There is something incredibly soul-warming about a plate of fresh, handmade pierogi. These Polish dumplings are a true labor of love, but the reward—a soft, tender dough wrapped around a creamy potato and cheese filling—is worth every minute spent in the kitchen. Whether you grew up eating them at your grandmother's table or are discovering them for the first time, this recipe captures that authentic, homestyle flavor that makes pierogi a global comfort food favorite.
The secret to a great pierogi lies in the texture of the dough. By adding a touch of sour cream, we ensure the dumplings remain supple and easy to work with, avoiding that tough or rubbery finish. Once boiled, I love to pan-fry mine in a generous amount of butter until they develop those signature crispy, golden edges. Top them with a mountain of sweet caramelized onions and a dollop of cold sour cream for the ultimate dining experience.
Ingredients
- All-purpose flour:2 cups
- Large egg:1 piece
- Sour cream:½ cup
- Unsalted butter, melted:2 tbsp
- Russet potatoes, peeled and cubed:1 lb
- Farmer cheese or dry curd cottage cheese:1 cup
- Yellow onion, finely diced:1 large
- Unsalted butter (for frying onions and pierogi):4 tbsp
- Salt and black pepper:1 to taste
Instructions
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Boil the peeled potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash until completely smooth, then let them cool slightly.
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While potatoes boil, melt 2 tablespoons of butter in a skillet over medium heat. Sauté the diced onions until golden brown and soft. Set half aside for topping.
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Mix the mashed potatoes with the cheese and half of the sautéed onions. Season generously with salt and pepper. Set the filling aside.
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In a large bowl, whisk together the egg and sour cream. Gradually add the flour and 2 tablespoons of melted butter, kneading by hand until a soft, elastic dough forms.
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Cover the dough with a clean towel and let it rest for 20 minutes at room temperature.
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On a floured surface, roll the dough out to about 1/8-inch thickness. Use a 3-inch round cutter or a glass to cut out circles.
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Place a small spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. Ensure there is no filling on the edges or they will leak.
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Bring a large pot of salted water to a boil. Drop pierogi in batches and cook until they float to the top, then simmer for an additional 2 minutes.
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Remove the pierogi with a slotted spoon. For the best finish, pan-fry the boiled pierogi in a skillet with the remaining butter and onions until golden and crispy on both sides.
Tips & Notes
- If you can't find farmer cheese, a well-drained ricotta or even a sharp white cheddar makes a delicious substitute.
- To prevent the pierogi from sticking together after boiling, toss them in a little melted butter immediately after removing them from the water.
- You can freeze pierogi easily! Boil them first, let them dry on a tray, then freeze in a single layer before transferring to a bag.
