Cheese and Potato Pierogi

Name: Cheese and Potato Pierogi
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 1 large egg; 1/2 cup sour cream (for dough); 3 tbsp warm water; 1/2 tsp salt (for dough); 1 lb russet potatoes, peeled, cubed; 1 cup sharp cheddar cheese, shredded; 3 tbsp cream cheese, softened; 2 yellow onion, thinly sliced; 4 tbsp unsalted butter; 1/2 tsp salt (for filling); 1/4 tsp black pepper; 1/2 cup sour cream (for serving)

Classic Polish dumplings filled with creamy mashed potato and sharp cheddar, boiled until tender then pan-fried in butter until golden. Served with sour cream and caramelized onions for a deeply satisfying meal.

90 minMediumServes 4420 cal/serving

PolishDinnerStovetopVegetarianHigh ProteinLow CarbHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups all-purpose flour
1 large egg
1/2 cup sour cream (for dough)
3 tbsp warm water
1/2 tsp salt (for dough)
1 lb russet potatoes, peeled, cubed
1 cup sharp cheddar cheese, shredded
3 tbsp cream cheese, softened
2 yellow onion, thinly sliced
4 tbsp unsalted butter
1/2 tsp salt (for filling)
1/4 tsp black pepper
1/2 cup sour cream (for serving)

Instructions

1

Make the dough: combine 2 cups all-purpose flour, 1/2 tsp salt (for dough), 1 large egg, 1/2 cup sour cream (for dough), and 3 tbsp warm water in a bowl. Mix until a shaggy dough forms, then knead on a lightly floured surface for 3 to 4 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2

Make the filling: boil 1 lb peeled, cubed russet potatoes in salted water for 15 minutes until very tender. Drain and mash until smooth. Stir in 1 cup shredded sharp cheddar cheese, 3 tbsp softened cream cheese, 1/2 tsp salt (for filling), and 1/4 tsp black pepper. Let cool completely.
3

Caramelize the onion: melt half the 4 tbsp unsalted butter in a skillet over medium-low heat. Add 2 thinly sliced yellow onion and cook, stirring occasionally, for 20 to 25 minutes until deeply golden. Set aside.
4

Roll the dough out on a floured surface to about 1/8-inch thickness. Cut into 3-inch rounds using a glass or cutter.
5

Place a heaping teaspoon of filling in the center of each round. Fold the dough over to form a half-moon and press the edges firmly to seal, crimping with a fork or your fingers.
6

Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3 to 4 minutes after they float to the surface. Remove with a slotted spoon.
7

Melt the remaining unsalted butter in a large skillet over medium-high heat. Add the boiled pierogi in a single layer and pan-fry for 2 to 3 minutes per side until golden and crispy.
8

Serve hot topped with the caramelized onion and a dollop of 1/2 cup sour cream (for serving).

Questions

Can I make Cheese and Potato Pierogi dairy-free?

Not cleanly. Here the dairy (1/2 cup sour cream (for dough), 1 cup sharp cheddar cheese, shredded, 3 tbsp cream cheese, softened, 4 tbsp unsalted butter, 1/2 cup sour cream (for serving)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Cheese and Potato Pierogi gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cheese and Potato Pierogi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cheese and Potato Pierogi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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