Polish Pierogi with Potato and Cheese
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.
Boiled then pan-fried Polish dumplings stuffed with cheesy mashed potato and served with sour cream.
Nutrition per serving
Ingredients
Dough
Filling
Topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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