Polish Pierogi Potato Cheese

# What You’ll Need:

→ Dough

01 - 3 cups all-purpose flour

02 - 1 large egg

03 - ¾ cup lukewarm water

04 - 2 tablespoons sour cream

05 - 1 teaspoon salt

06 - 2 tablespoons unsalted butter, melted

→ Filling

07 - 1.5 pounds russet potatoes, peeled and cubed

08 - 1 cup farmers cheese or well-drained ricotta

09 - ½ cup sharp cheddar cheese, grated

10 - 2 tablespoons unsalted butter

11 - 1 small onion, finely chopped

12 - Salt and black pepper to taste

→ To Serve

13 - 2 large onions, thinly sliced

14 - 3 tablespoons unsalted butter

15 - Sour cream for serving

16 - Chives or parsley, chopped (optional)

# How To Make It:

01 - In a large bowl, combine flour and salt. Create a well in the center and add egg, melted butter, sour cream, and lukewarm water. Mix until combined, then knead on a floured surface for 5 to 7 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.

02 - Boil potatoes in salted water until tender, about 15 to 18 minutes. Drain thoroughly and mash until smooth. In a skillet, melt butter over medium heat and sauté chopped onion until golden, about 5 minutes. Combine mashed potatoes, sautéed onions, farmers cheese, and cheddar. Season with salt and black pepper. Allow to cool.

03 - Roll out dough on a floured surface to approximately 1/8 inch thickness. Cut out circles about 3 inches wide. Place one heaping teaspoon of filling in the center of each circle, fold in half, and firmly seal edges. Cover with a towel to prevent drying.

04 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches; once they float to the surface, continue cooking for 1 to 2 minutes. Remove with a slotted spoon.

05 - In a large skillet, melt butter over medium-low heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden and sweet, about 20 to 25 minutes.

06 - Using the same skillet, add boiled dumplings in batches. Fry on each side until golden and crisp, about 2 to 3 minutes per side.

07 - Serve hot topped with caramelized onions, a dollop of sour cream, and garnished with chives or parsley if desired.

# Expert Advice:

01 -

They're comforting and elegant at the same time—rustic enough for a weeknight, fancy enough to impress.
You can make them ahead and freeze them, so you're really cooking for your future self.
That moment when they float to the surface is pure satisfaction, every single time.

02 -

If your filling is too wet, your pierogi will burst when they boil—drain those potatoes thoroughly and let the filling cool completely before assembling.
The dough will seem tough right after kneading, but that 30-minute rest transforms it into something supple and cooperative; skipping this makes folding a frustrating mess.

03 -