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Cozy Polish Pierogi Recipe Easy Homemade Potato Cheese Pierogi with Caramelized Onions

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A warm, comforting Polish pierogi recipe featuring a creamy potato and cheese filling topped with sweet caramelized onions. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 1 large egg (room temperature)
  • ⅔ cup warm water (160 ml)
  • 2 tablespoons unsalted butter (melted, plus extra for cooking)
  • ½ teaspoon salt (for dough)
  • 3 medium russet potatoes (about 1 ½ pounds / 680 g), peeled and cubed
  • 1 cup farmer’s cheese or cottage cheese (225 g), small-curd preferred
  • ½ cup sharp white cheddar cheese (60 g), grated (optional)
  • 1 teaspoon salt (for filling)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon onion powder (optional)
  • 2 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter (for caramelizing onions)
  • Pinch of sugar (to help caramelize onions)
  • Salt to taste (for caramelized onions)

Instructions

  1. Prepare the Filling (about 25 minutes): Place peeled and cubed potatoes into a large pot with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and mash potatoes until smooth—no lumps! Let cool slightly.
  2. Add farmer’s cheese, grated cheddar (if using), salt, pepper, and onion powder to the mashed potatoes. Mix gently until combined but still fluffy. Set aside while you prepare the dough.
  3. Make the Dough (about 15 minutes): In a large mixing bowl, whisk together flour and salt. Make a well in the center, then add the egg, melted butter, and warm water. Using a fork, gradually mix the flour into the wet ingredients until a shaggy dough forms.
  4. Transfer dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. If it’s too sticky, sprinkle a bit more flour, but don’t overdo it—pierogi dough should be soft but not sticky.
  5. Cover the dough with a clean kitchen towel and let it rest for at least 20 minutes to relax the gluten.
  6. Caramelize the Onions (about 20 minutes): Melt butter in a skillet over medium-low heat. Add thinly sliced onions, a pinch of sugar, and salt. Cook slowly, stirring occasionally, until onions turn golden and sweetly fragrant, about 20 minutes. Lower heat if they start to brown too fast.
  7. Roll Out and Fill Pierogi (about 30 minutes): Divide dough into two portions. On a floured surface, roll out one portion to about 1/8-inch (3 mm) thickness. Using a glass or cutter, cut out circles about 3 inches (7.5 cm) in diameter.
  8. Place a heaping teaspoon of filling in the center of each dough circle. Lightly wet the edges with water, fold dough over to form a half-moon, and press edges firmly to seal. Crimp edges with a fork for extra security.
  9. Repeat with remaining dough and filling.
  10. Cook the Pierogi (about 15 minutes): Bring a large pot of salted water to a boil. Drop pierogi in batches, stirring gently to avoid sticking. When they float to the surface (about 3-4 minutes), cook for an additional 1-2 minutes. Remove with slotted spoon and drain.
  11. Optional Pan-Fry: For a crispy finish, melt a bit of butter in a skillet over medium heat. Fry boiled pierogi for 2-3 minutes per side until golden brown.
  12. Serve hot, topped generously with caramelized onions.

Notes

Rest the dough before rolling to relax gluten and prevent shrinkage. Don’t overfill pierogi to avoid bursting. Use warm water in dough for better texture. Caramelize onions slowly over low heat for sweetness. Freeze uncooked pierogi on a baking sheet before storing in bags to prevent sticking. Salt boiling water like pasta water for best flavor.

Nutrition

Keywords: pierogi, Polish pierogi, potato pierogi, cheese pierogi, caramelized onions, homemade pierogi, comfort food, easy pierogi recipe

Find it online: https://shimmersnack.com/cozy-polish-pierogi-recipe-easy-homemade-potato-cheese-pierogi-with-caramelized-onions/