Potato and Cheese Pierogi with Buttered Onions

These homemade potato and cheese pierogi combine tender dough with a savory filling of mashed potatoes, farmer cheese, and softened onions.

Serve them freshly boiled with golden buttered onions and sour cream. The filling should be cool and fairly firm before shaping, making the dumplings easier to seal.

Servings: 4
Yield: approximately 28–32 pierogi
Preparation: about 75 minutes, including dough resting and filling preparation
Cooking: about 20 minutes for several batches
Total: about 95 minutes

The timing assumes that you prepare the filling while the dough rests.

Ingredients

For the dough

• 300 g all-purpose flour, plus extra for dusting
• 150 ml warm water, plus 1–2 tablespoons if needed
• 1 tablespoon neutral oil
• 1/2 teaspoon fine salt

For the filling

• 500 g peeled floury potatoes, cut into even pieces
• 200 g plain unsalted twarog or well-drained farmer cheese
• 1 medium onion, finely chopped
• 20 g unsalted butter
• 1/2 teaspoon fine salt, adjusted to taste
• 1/4 teaspoon ground black pepper

For serving

• 1 medium onion, thinly sliced
• 30 g unsalted butter
• 120 g sour cream

You will also need salt for the cooking water.

How to Make Potato and Cheese Pierogi

1. Prepare the dough

Mix the flour and salt in a bowl. Add the warm water and oil, then stir until a rough dough forms.

Knead for 7–10 minutes until smooth and supple. If dry flour remains, add extra water a teaspoon at a time.

Cover and rest for 30 minutes. Keep the dough covered whenever you are not working with it.

2. Cook the potatoes

Put the potato pieces in a saucepan and cover with cold water. Add a little salt.

Bring to a boil, then simmer for 15–20 minutes, or until easily pierced with a fork.

Drain thoroughly and let the steam escape. Mash until smooth without adding milk or butter, then spread in a shallow bowl to cool.

3. Cook the filling onion

Melt 20 g butter in a frying pan over medium-low heat.

Add the finely chopped onion and cook for 10–15 minutes, stirring occasionally, until soft and lightly golden. Let it cool slightly.

4. Mix the filling

Combine the cooled mashed potatoes, crumbled cheese, cooked onion, salt, and black pepper.

Mix well, taste, and adjust the seasoning. The filling should hold its shape on a spoon.

If the cheese is wet, drain it before adding it. A loose filling is harder to enclose and can soften the dough.

5. Roll and shape

Divide the dough in half and keep one piece covered.

Roll the other piece on a lightly floured surface to about 2 mm thick. Cut out circles approximately 8 cm wide.

Place about 2 teaspoons of filling in the center of each circle. Fold into a half-moon, gently press out trapped air, and pinch the entire edge closed.

Keep filling and excess flour away from the sealing edges. Place shaped pierogi on a lightly floured tray and cover while you finish the rest.

Gather and reroll dough scraps as needed.

6. Prepare the buttered onions

Melt 30 g butter in a frying pan over medium-low heat.

Add the sliced onion and cook for 12–15 minutes, stirring regularly, until golden and tender. Reduce the heat if the butter or onion begins to brown too quickly.

7. Boil the pierogi

Bring a wide pot of salted water to a gentle boil.

Add the pierogi in batches without crowding. Stir gently after adding them to prevent sticking.

Once they float, cook for another 2–3 minutes. Test one before removing the batch: the dough should be tender, with no raw flour layer around the filling.

8. Serve

Lift out with a slotted spoon and drain well.

Spoon over the buttered onions and serve with sour cream.

Which Cheese Works Best?

Use plain twarog or a firm, well-drained farmer cheese with a mild, slightly tangy flavor.

Avoid sweetened cheese products. Cottage cheese is a substitute rather than a direct equivalent: drain it thoroughly and mash or blend the curds before using. Its moisture and flavor will change the filling.

Tips for Better Pierogi

• Let the potatoes cool before adding the cheese.
• Keep the filling firm and avoid adding milk to the potatoes.
• Roll the dough evenly so the dumplings cook at the same rate.
• Leave enough clean dough around the filling to seal securely.
• Maintain a gentle boil to help protect the seams.

Can You Pan-Fry Them?

Yes. Boil the pierogi first and drain thoroughly.

Pan-fry in a little butter or oil over medium heat until lightly golden on both sides. Work in batches and turn gently to avoid tearing the dough.

Freezing Uncooked Pierogi

Arrange the uncooked pierogi on a lightly floured tray in a single layer without touching.

Freeze until firm, then transfer to a freezer bag or container.

Cook directly from frozen in gently boiling water. Allow additional cooking time and test one to check that the dough is cooked and the filling is hot throughout.