Potato and Cheese Pierogi
Soft potato-filled dumplings with a crispy caramelized onion topping and sour cream. A Polish classic that's easier than you'd think—no yeast required.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- ½ tsp salt
- 1 lb russet potato, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 1 large yellow onion, sliced thin
- ½ cup sour cream
Instructions
- 1
Mix flour, egg, salt, and 0.5 cup warm water in a bowl until a soft dough forms.
- 2
Knead on a floured surface for 2 minutes until smooth. Cover and rest 15 minutes.
- 3
Boil diced potato in salted water until fork-tender, about 8 minutes. Drain.
- 4
Mash potato, stir in cheese and 0.25 tsp salt. Let cool slightly.
- 5
Roll dough thin on floured surface. Cut 3-inch circles using a glass or biscuit cutter.
- 6
Place 1 tbsp filling on each circle. Fold in half, press edges to seal tightly.
- 7
Boil pierogi in salted water until they float, then 1 minute longer. Remove with slotted spoon.
- 8
Heat 2 tbsp oil in a skillet over medium-high. Pan-fry pierogi until edges are golden, 2-3 minutes per side.
- 9
In same skillet, sauté onion with 0.5 tsp salt until deep golden, 8-10 minutes.
- 10
Plate pierogi, top with caramelized onion and a dollop of sour cream. Serve immediately.
Tools you’ll need
- large mixing bowl
- floured work surface
- large pot for boiling
- slotted spoon
- 3-inch biscuit cutter or glass
- 12-inch skillet
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