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

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A comforting and authentic Polish pierogi recipe featuring pillowy dough filled with creamy potato, tangy cheese, and sweet caramelized onions. Perfect for cozy nights and family gatherings.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour, sifted
  • 1 cup (240 ml) warm water
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or melted butter
  • 3 large russet potatoes (about 1.5 pounds / 700 g), peeled and chopped
  • 1 cup (225 g) cottage cheese or farmer’s cheese, well-drained
  • 2 medium yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh chives or parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the filling: Boil peeled and chopped russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and mash until smooth. Set aside to cool slightly.
  2. Caramelize onions: Melt butter in a skillet over medium-low heat. Add thinly sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized, about 20-25 minutes.
  3. Mix the filling: Combine mashed potatoes, caramelized onions (reserve some for topping if desired), and cottage cheese in a bowl. Season with salt and pepper to taste and stir gently until evenly incorporated.
  4. Make the dough: In a large mixing bowl, whisk together flour and salt. Add egg, warm water, and oil or melted butter. Mix until a rough dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  5. Let the dough rest: Cover dough with a clean kitchen towel and let rest for 20-30 minutes to relax the gluten.
  6. Roll and cut dough: Divide dough into two portions. Roll out one portion on a floured surface to about 1/8-inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cookie cutter or glass to cut circles.
  7. Fill and seal: Place about 1 tablespoon of filling in the center of each dough circle. Fold dough over to form a half-moon shape and press edges firmly to seal. Optionally crimp edges with a fork or twist slightly.
  8. Cook pierogi: Bring a large pot of salted water to a boil. Drop pierogi in batches, stirring gently. Once they float, cook for another 2-3 minutes. Remove with a slotted spoon.
  9. Optional pan-fry: Heat butter in a skillet over medium heat. Fry boiled pierogi 2-3 minutes per side until golden and slightly crisp.
  10. Serve warm: Plate pierogi topped with reserved caramelized onions and fresh herbs if desired. Best enjoyed hot.

Notes

Do not rush caramelizing onions; cook low and slow for best flavor. Keep dough moist but not sticky. Use a dab of water on dough edges before sealing to prevent filling leakage. Boil pierogi in small batches to avoid sticking. Pan-frying is optional but adds great texture and flavor.

Nutrition

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

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