How to Make the Perfect Polish Pierogi with Potato and Cheese
Polish · Medium · 80 min · 4 servings
Pierogi are hearty boiled dumplings from Poland filled with creamy mashed potato and sharp cheddar cheese, then pan-fried in butter until golden and crispy on the outside. They are traditionally served with sour cream and caramelized onions for a deeply satisfying comfort meal.
Why this recipe works
This Polish Pierogi with Potato and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 2 large eggs
- 3 cups mashed potatoes cooled
- 1 cup sharp cheddar cheese shredded
- 2 large yellow onions thinly sliced
- 3 tablespoons unsalted butter
Step by step instructions
Step 1: Make the Dough
Combine flour, eggs, a pinch of salt, and enough warm water to bring the dough together. Knead for 8 minutes until smooth, then cover and rest for 30 minutes to relax the gluten.
Step 2: Prepare the Filling
Mix cooled mashed potatoes with shredded cheddar and season generously with salt and pepper. The filling must be completely cool before assembling to prevent the dough from tearing.
Step 3: Assemble and Boil
Roll dough to about 3 millimeters thick and cut into circles using a 10 centimeter cutter. Fill each circle with a tablespoon of potato mixture, fold over, and press edges firmly to seal. Boil in salted water for 4 to 5 minutes until they float.
Step 4: Pan-Fry Until Golden
Melt butter in a large skillet over medium heat and add caramelized onions. Add boiled pierogi in a single layer and fry for 2 to 3 minutes per side until they develop a golden crispy crust. Serve immediately with sour cream.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sharp cheddar cheese → farmer cheese or twarog for a more traditional Polish flavor
- all-purpose flour → a mix of half all-purpose and half semolina flour for a slightly firmer dough
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding too much filling which prevents the edges from sealing properly and causes them to burst when boiling
- Skipping the resting time for the dough which makes it too elastic and difficult to roll thin
Nutrition facts
Per serving: 410 calories, 12g protein, 52g carbs, 18g fat, 3g fiber.
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