Classic Polish Potato and Cheese Pierogi
Soft, pillowy dumplings filled with creamy mashed potatoes and sharp cheddar cheese, boiled until they float, then pan-fried until golden. Served with caramelized onions and sour cream for the perfect comfort meal.
- Total time
- 60 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- 1 whole large eggs
- ½ cup sour cream
- ½ teaspoon salt
- 2 tablespoons butter
- 1.5 lbs russet potatoes
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons butter
- 1 pinch salt and black pepper
- 2 whole yellow onions, thinly sliced
- 3 tablespoons butter
- ¾ cup sour cream
- 2 tablespoons fresh dill, chopped
Instructions
- 1
Cut russet potatoes into equal pieces. Boil in salted water for 15-18 minutes until fork-tender. Drain and return to pot.
- 2
Mash potatoes with 2 tablespoons butter until smooth. Fold in grated cheddar cheese and season with salt and pepper. Cool completely before using.
- 3
In a large bowl, combine flour and salt. Create a well in the center and add egg and sour cream.
- 4
Mix with a fork, then knead by hand for 5-7 minutes until dough is smooth and slightly sticky. Add melted butter and knead 2 minutes more. Cover with plastic wrap and rest 20 minutes.
- 5
Divide dough in half. Roll one portion on a floured surface to 1/8-inch thickness. Cut into 3-inch rounds using a glass or cookie cutter.
- 6
Place 1 tablespoon cooled potato-cheese filling in center of each round. Fold in half, then press edges firmly to seal, working out air pockets.
- 7
Bring a large pot of salted water to a boil. Working in batches, add pierogi and stir gently. Boil for 2-3 minutes after they float to the surface. Remove with a slotted spoon to a parchment-lined plate.
- 8
In a 12-inch skillet, melt 3 tablespoons butter over medium heat. Add sliced onions and cook 15-20 minutes, stirring occasionally, until deep golden and caramelized.
- 9
Add boiled pierogi to the skillet with caramelized onions and cook 2-3 minutes per side until lightly browned. Serve immediately with sour cream and fresh dill.
Tools you’ll need
- large pot
- 12-inch cast iron skillet or sauté pan
- mixing bowls
- measuring cups and spoons
- rolling pin
- 3-inch round cookie cutter or glass
- slotted spoon
- potato masher
- parchment paper
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