Polish Potato Pierogi with Caramelized Onions

Pierogi are one of the most recognizable dishes in Polish cuisine. These soft dumplings are filled with a creamy mixture of potato and cheese, then boiled and optionally pan-fried until lightly golden.

They are traditionally served with caramelized onions, butter and sour cream. Although homemade pierogi require a little time, the result is a deeply comforting dish that is ideal for family meals and special occasions.

Prep time: 50 minutes
Cook time: 35 minutes
Resting time: 30 minutes
Total time: 1 hour 55 minutes
Servings: Approximately 36 pierogi

Ingredients

For the dough

• 500 g all-purpose flour
• 1 teaspoon salt
• 250 ml warm water
• 1 large egg
• 2 tablespoons neutral oil or melted butter

For the filling

• 750 g potatoes, peeled and cut into cubes
• 250 g farmer’s cheese, twaróg or well-drained ricotta
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For serving

• 2 large onions, thinly sliced
• 3 tablespoons butter
• Sour cream
• Fresh chives or parsley
• Salt and black pepper

Instructions

Prepare the filling

1. Place the potatoes in a saucepan of salted water.
2. Boil for 15–20 minutes until completely tender.
3. Drain thoroughly and mash until smooth.
4. Melt two tablespoons of butter in a frying pan.
5. Add the chopped onion and cook until soft and lightly golden.
6. Combine the mashed potatoes, cooked onion and cheese.
7. Season with salt and black pepper.
8. Allow the filling to cool completely.

Prepare the dough

1. Combine the flour and salt in a large bowl.
2. Add the warm water, egg and oil.
3. Mix until a rough dough forms.
4. Knead for eight to ten minutes until smooth and elastic.
5. Cover and rest for 30 minutes.

Shape the pierogi

1. Divide the dough into two portions.
2. Roll one portion on a lightly floured surface until approximately 2 mm thick.
3. Cut circles using an 8 cm round cutter or drinking glass.
4. Place one teaspoon of filling in the center of each circle.
5. Fold the dough over the filling to create a half-moon shape.
6. Press the edges firmly to seal.
7. Repeat with the remaining dough and filling.

Cook the pierogi

1. Bring a large pot of salted water to a gentle boil.
2. Cook the pierogi in small batches.
3. When they rise to the surface, cook for another two minutes.
4. Remove with a slotted spoon.

Prepare the caramelized onions

1. Melt three tablespoons of butter in a large frying pan.
2. Add the sliced onions and a small pinch of salt.
3. Cook over medium-low heat for 15–20 minutes until soft and golden.
4. Add the boiled pierogi to the pan and fry them lightly, if desired.
5. Serve with caramelized onions, sour cream and fresh herbs.

Alya’s Kitchen Tips

Do not overfill the pierogi because the edges may open during boiling.

Keep the unused dough covered while working so it does not dry out.

The filling should be completely cool before shaping the dumplings.

Storage

Uncooked pierogi can be frozen in a single layer on a tray, then transferred to a freezer bag.

Cook them directly from frozen without thawing.

Cooked pierogi can be refrigerated for up to three days.