Name: Potato and Cheese Pierogi with Caramelized Onions
Prep time: 45 min
Cook time: 20 min
Total time: PT-489162H59M43S
Cuisine: Eastern European
Ingredients: 4 cups all-purpose flour; 2 teaspoons kosher salt; 2 large eggs, room temperature; 2 cups lukewarm water; 2 pounds potatoes, peeled and boiled until fork tender; 2 cups shredded cheese of choice (cheddar, gouda, or farmer’s cheese); 2 cups caramelized onions*; 2 tablespoons Dijon mustard (optional); 1 teaspoon dried thyme (optional); 1 teaspoon cayenne pepper (optional); 1 teaspoon smoked hot paprika (optional); 4 scallions, chopped (optional); Salt and pepper, to taste

Jump to Recipe·Leave a Review

Potato and Cheese Pierogi with Caramelized Onions are a classic comfort food with roots in Eastern European cuisine. These handmade dumplings are filled with creamy mashed potatoes, melted cheese, and sweet caramelized onions, then boiled and pan-fried until golden and crisp. Served with butter and sour cream, they’re hearty, delicious, and perfect for making in big batches to enjoy fresh or freeze for later.

Why You’ll Love This Recipe

Traditional comfort food with a rich, savory filling
Versatile—customize the cheese and seasoning to your taste
Great for meal prep and freezer-friendly for quick dinners
Perfect balance of creamy, cheesy filling and crispy, buttery exterior
Family-friendly and fun to make together

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Pierogi Dough

4 cups all-purpose flour
2 teaspoons kosher salt
2 large eggs, room temperature
2 cups lukewarm water

Potato, Cheese, and Caramelized Onion Filling

2 pounds potatoes of choice, peeled and boiled until fork tender
2 cups shredded cheese of choice (Quattro Fromaggio mix or similar)
2 cups caramelized onions*
2 tablespoons Dijon mustard (optional)
1 teaspoon dried thyme (optional)
1 teaspoon cayenne pepper (optional)
1 teaspoon smoked hot paprika (optional)
4 scallions, chopped (optional)
salt and pepper to taste

Directions

In a large bowl, mix flour and salt. Make a well in the center and add eggs and water gradually, stirring to form a sticky dough. Cover with a towel and let rest.
In another bowl, combine mashed potatoes, shredded cheese, caramelized onions, and optional seasonings. Mix well to form the filling.
Divide dough in half, keeping one half covered. Roll out the dough on a floured surface to about ⅛-inch thick.
Using a 3-inch round cutter or glass, cut circles of dough. Place 1 tablespoon filling in the center of each. Fold into a half-moon shape and pinch edges closed. Crimp with a fork for a tight seal.
Arrange pierogi on a tray in a single layer, covering with a towel. Use parchment paper if stacking layers to prevent sticking.
Bring a large pot of salted water to boil. Cook pierogi in batches of 12, stirring occasionally, until they float to the top (1–3 minutes). Remove with a slotted spoon.
Cool slightly, then pan-fry in butter over medium heat until golden brown on both sides.
Serve with melted butter, sour cream or Greek yogurt, and chopped scallions.

Servings and timing

Servings: About 40 pierogi (6–8 servings)
Prep time: 45 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes

Variations

Swap cheddar for mozzarella, gouda, or feta for different flavors.
Add sautéed mushrooms or sauerkraut to the filling.
Make them spicy with jalapeños or hot paprika.
Use whole wheat flour for a nuttier dough.
Serve with crispy bacon bits or caramelized shallots for extra richness.

Storage/Reheating

Refrigerate cooked pierogi in an airtight container for up to 3 days.
Freeze uncooked or boiled pierogi in single layers, then transfer to freezer bags. They last up to 6 months.
Reheat by pan-frying directly from frozen or microwaving briefly, then finishing in a skillet with butter.

FAQs

Can I freeze pierogi before cooking?

Yes, you can freeze them after shaping. Boil or pan-fry straight from frozen.

Do I have to pan-fry them after boiling?

No, you can serve them boiled only, but pan-frying adds a delicious crispy exterior.

What type of potatoes work best?

Starchy potatoes like russets or Yukon Golds make the creamiest filling.

Can I make the dough ahead of time?

Yes, wrap it tightly in plastic wrap and refrigerate for up to 24 hours.

How do I keep pierogi from sticking together?

Arrange them in a single layer or separate with parchment paper before boiling or freezing.

Can I make pierogi gluten-free?

Yes, use a gluten-free flour blend, though texture may vary slightly.

What cheeses are best for filling?

Cheddar, farmer’s cheese, or a cheese blend works well depending on flavor preference.

How long should I caramelize onions?

Caramelize onions slowly over low heat for 30–40 minutes until deeply golden and sweet.

Can I bake pierogi instead of frying?

Yes, brush with butter or oil and bake at 375°F until golden, though texture will differ.

Are pierogi Polish or Ukrainian?

Pierogi are most famously associated with Poland but are popular across Central and Eastern Europe.

Conclusion

Potato and Cheese Pierogi with Caramelized Onions are the ultimate comfort food, combining creamy filling, tender dough, and golden buttery crispness. Whether enjoyed freshly made or from the freezer, they bring a taste of tradition to the table and are sure to satisfy. This recipe is perfect for gatherings, family meals, or anytime you’re craving homemade comfort.

Maggie

Potato and Cheese Pierogi with Caramelized Onions

Why You’ll Love This Recipe