Polish Pierogies Potato Cheese
Indulge in the comforting flavors of Polish cuisine with this homemade Polish Pierogies Potato Cheese recipe—a delightful combination of fluffy potato-cheese filling tucked into tender, handmade dough. Perfect for family dinners or festive occasions, these pierogies are stuffed with creamy mashed russet potatoes, melted cheddar cheese, and a touch of caramelized onion for a rich, savory flavor. Each pierogi is boiled to tender perfection before being pan-fried to a golden crisp in butter, adding an irresistible texture. Serve them topped with reserved golden onions and a dollop of tangy sour cream for an authentic Polish experience. This traditional recipe, complete with detailed prep and cooking instructions, will guide you from scratch-made dough to crispy, cheesy bliss. Perfect for beginners and seasoned cooks alike, these pierogies promise to impress!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 pieces Large eggs
- 1 cup Sour cream
- 4 tablespoons Unsalted butter
- 1 teaspoon Salt
- 3 medium Russet potatoes
- 1.5 cups Shredded cheddar cheese
- 1 large Onion
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground black pepper
- Additional sour cream (optional for serving)
Instructions
In a large bowl, whisk together the flour and salt. Make a well in the center and add the eggs, sour cream, and melted butter. Mix until the dough comes together.
Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
While the dough rests, peel and dice the potatoes. Boil them in salted water for about 15-20 minutes, or until fork-tender. Drain well.
Mash the potatoes and mix in the shredded cheddar cheese, salt, and pepper. Stir until the cheese melts and the mixture is smooth. Set aside to cool.
Finely dice the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until golden and caramelized. Mix half of the onions into the potato filling and reserve the other half for topping.
Divide the rested dough into four portions. Roll out one portion on a floured surface to about 1/8-inch thickness. Keep the other portions covered to prevent drying.
Use a round cutter (about 3 inches in diameter) to cut out circles. Place about 1 tablespoon of the potato-cheese filling in the center of each circle.
Fold the dough over to form a half-moon shape. Pinch the edges tightly to seal. You can also crimp the edges with a fork for extra security. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Working in batches, add the pierogies and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the remaining butter over medium heat. Add the boiled pierogies in batches and pan-fry until golden and crispy on both sides, about 2-3 minutes per side.
Serve the pierogies warm, topped with the reserved sautéed onions and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 525.7 g | 191% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 32.8 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1807 mg | 139% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3958 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
