Polish Potato & Cheese Pierogi with Caramelized Onions
Tender homemade dumplings filled with mashed potatoes and sharp cheddar, topped with sweet caramelized onions and sour cream. A comforting Polish classic that's easier than it looks.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 14g
Ingredients
- 2 cups all-purpose flour
- 1 whole egg
- ½ tsp salt
- 1 lb potatoes, peeled
- 1 cup sharp cheddar cheese, shredded
- 1 large yellow onion
- 2 tbsp butter
- ½ cup sour cream
Instructions
- 1
Mix flour and salt in a bowl. Make a well in the center and crack in the egg.
- 2
Gradually stir flour into the egg, then knead with your hands until a stiff dough forms, ~3 min.
- 3
Cover dough and let rest at room temperature while you prepare filling.
- 4
Cut potatoes into 2-inch chunks and boil in salted water until fork-tender, ~12 min.
- 5
Drain potatoes and mash with a fork until smooth. Stir in cheese until melted.
- 6
Slice onion into thin half-moons. Melt butter in a skillet over medium heat.
- 7
Add onions and cook, stirring occasionally, until golden and very soft, ~15 min.
- 8
Roll dough thin on a floured surface. Cut into 3-inch circles using a cup or cutter.
- 9
Place 1 tbsp filling on each circle, fold in half, and press edges to seal tightly.
- 10
Bring a large pot of salted water to a boil. Add pierogi in batches.
- 11
Cook until pierogi float, then simmer 2 minutes more. Remove with a slotted spoon.
- 12
Serve pierogi topped with caramelized onions and a dollop of sour cream.
Tools you’ll need
- mixing bowl
- fork
- cutting board
- chef's knife
- 12-inch skillet
- large pot
- slotted spoon
- measuring spoons
- measuring cups
- 3-inch round cutter or cup
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