These beloved Eastern European dumplings feature a tender, chewy dough wrapped around a creamy potato and cheese filling that melts in your mouth. Topped with caramelized onions and crispy bacon, pierogies are the ultimate comfort food that will transport you straight to a Polish grandmother's kitchen.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
vegetarianfamilyfestive
Ingredients
300 gall-purpose flour
2 pieceseggs
5 gsalt
120 mlsour cream
600 gpotatoes
150 gsharp cheddar cheese
50 gbutter
2 piecesonions
3 gblack pepper
Instructions
1PREPARE THE DOUGH: In a large bowl, combine 300g all-purpose flour with 1 teaspoon of salt. Create a well in the center and add 2 eggs and 120ml sour cream. Mix with your fingers until a shaggy dough forms, then knead for 8-10 minutes until smooth and slightly sticky but manageable. The dough should be softer than pasta dough but not sticky to the point of sticking to your hands. Cover with a damp cloth and let rest for 20 minutes at room temperature.
2MAKE THE FILLING: Peel and cut 600g potatoes into chunks, then boil in salted water for 12-15 minutes until completely tender when pierced with a fork. Drain well and return to the pot. Mash the potatoes thoroughly until no lumps remain, then mix in 150g grated sharp cheddar cheese, 25g melted butter, and season generously with salt and black pepper to taste. The filling should be creamy and rich, resembling smooth mashed potatoes. Allow to cool to room temperature before using.
3SHAPE THE PIEROGIES: Flour your work surface lightly and divide the dough into 2 equal portions. Roll out one portion to approximately 2-3mm thickness (thinner than pie dough but thicker than pasta). Using a 3-inch round cutter or glass, cut circles from the dough. Place 1 heaping tablespoon of the potato-cheese filling in the center of each circle, then fold in half to create a half-moon shape. Press the edges firmly together with your fingers, then crimp with a fork to create a sealed edge and decorative pattern.
4COOK THE PIEROGIES: Bring a large pot of salted water to a rolling boil. Working in batches to avoid crowding, carefully drop the pierogies into the boiling water. They will initially sink, then float to the surface after 3-4 minutes as they cook through. Continue cooking for 2-3 minutes after they float, until they are tender but still hold their shape. Remove with a slotted spoon and place on a paper-towel-lined plate to drain excess moisture.
5PREPARE THE TOPPINGS: While the pierogies cook, slice 2 onions into thin half-moons. Heat 25g butter in a large skillet over medium heat and add the sliced onions along with a pinch of salt. Cook for 12-15 minutes, stirring occasionally, until the onions are deeply golden and caramelized with a sweet, jammy texture. Set aside and keep warm.
6FINISH AND SERVE: In the same skillet, melt an additional 25g butter over medium-high heat. Add the cooked pierogies and gently pan-fry for 2-3 minutes on each side until they develop a light golden-brown color and slightly crispy exterior. Transfer to a serving platter and top generously with the caramelized onions. Serve immediately with additional sour cream on the side for dipping, and garnish with fresh chives if desired. The pierogies should be warm, tender, and have a delightful contrast between the soft interior and lightly crispy exterior.