Description
These Potato and Cheese Pierogi with Caramelized Onions are a traditional Eastern European comfort food made with tender homemade dough, creamy mashed potato and cheese filling, and sweet caramelized onions. Boiled and pan-fried until golden, they’re hearty, satisfying, and perfect for meal prep, family dinners, or freezing for later.
Ingredients
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, 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
Instructions
- In a large bowl, mix flour and salt. Make a well in the center, add eggs and water gradually, and stir 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 on a floured surface to about ⅛-inch thick.
- Using a 3-inch cutter or glass, cut circles. Place 1 tablespoon filling in the center, fold into a half-moon, and pinch edges closed. Crimp with a fork if desired.
- Arrange pierogi on a tray in a single layer, covering with a towel. Use parchment paper if stacking layers.
- Bring a large pot of salted water to boil. Cook pierogi in batches of 12 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.
Notes
- Use starchy potatoes like russets or Yukon Gold for best texture.
- Cheddar, farmer’s cheese, or mixed cheeses all work well in the filling.
- Onions should be caramelized slowly over 30–40 minutes for rich sweetness.
- Pierogi can be served boiled only, but pan-frying adds a crispy finish.
- Make a large batch and freeze for easy weeknight meals.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Boiling, Pan-Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 5 pierogi
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 65mg
