Polish Potato & Cheese Pierogi
Tender potato and cheese dumplings filled with caramelized onions and crispy fried shallots. A classic Polish comfort dish that's easier than it looks.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 12g
Ingredients
- 2 cups all-purpose flour
- 1 medium, boiled & mashed potato, russet
- 1 tsp salt
- 1 lb, boiled & mashed potato, russet
- ¾ cup sharp cheddar cheese, grated
- 1 large, sliced thin yellow onion
Instructions
- 1
Stir mashed potatoes and grated cheddar together. Season with salt and pepper. Let cool slightly.
- 2
Mix flour, mashed potato, salt, and 2 tbsp water in a bowl until a soft dough forms.
- 3
Knead 2 minutes until smooth. If too dry, add water 1 tbsp at a time.
- 4
Heat 2 tbsp olive oil in a 12-inch skillet over medium. Add sliced onion and cook 15 minutes, stirring every few minutes, until deep golden brown.
- 5
Season with salt and pepper. Transfer to a plate.
- 6
Divide dough into 12 balls. On a floured surface, flatten each into a 2-inch circle.
- 7
Place 1 tbsp filling in the center of each circle. Fold dough over and press edges to seal firmly.
- 8
Bring a large pot of salted water to a boil. Working in batches, add pierogi and cook until they float, then 2 minutes more. Transfer to a plate with a slotted spoon.
- 9
Heat 1 tbsp olive oil in the same skillet over medium-high. Pan-fry pierogi in batches until bottoms are golden and edges curl slightly, about 3 minutes per side.
- 10
Top with caramelized onions. Serve hot with sour cream on the side.
Tools you’ll need
- medium bowl
- 12-inch skillet
- large pot
- slotted spoon
- floured work surface
- measuring cups & spoons
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