Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour, plus extra for dusting
- 1 tsp kosher salt (plus more for boiling water)
- 1 large egg
- 2/3 cup (160 ml) warm water, about 110°F/43°C
- 2 tbsp (30 g) sour cream
- 1 tbsp (14 g) melted unsalted butter
- 1 lb (454 g) Yukon Gold potatoes, peeled and cubed
- 2 tbsp (28 g) unsalted butter + 1/4 cup (60 ml) whole milk
- 1 cup (200 g) farmer’s cheese or dry-curd cottage cheese
- 2 large yellow onions, thinly sliced
- 2 tbsp (28 g) unsalted butter + 1 tbsp (15 ml) oil (for onions)
- 3 tbsp (42 g) unsalted butter (for pan-crisping)
- 1 cup (240 g) sour cream, for serving; 2 tbsp chopped fresh chives
- Freshly ground black pepper; pinch of sugar (optional)
Do This
- 1. Make dough: Mix flour and salt. Whisk egg, warm water, sour cream, melted butter; combine and knead 3–5 minutes. Rest 30 minutes.
- 2. Make filling: Boil potatoes 12–15 minutes. Mash with butter and milk; fold in farmer’s cheese, salt, and pepper. Chill 20 minutes.
- 3. Caramelize onions: Cook onions in butter and oil over medium-low 25–30 minutes until deep golden. Season; set aside.
- 4. Roll dough 1/16 inch (2 mm) thick; cut 3-inch (7.5 cm) rounds.
- 5. Fill each round with 1 tbsp filling; moisten rim, fold, and seal well.
- 6. Boil in salted water 3–4 minutes (float + 1 minute). Pan-crisp in butter 2–3 minutes per side with onions. Serve with sour cream and chives.
Why You’ll Love This Recipe
- Classic comfort: buttery, pan-crisp pierogi with a creamy potato-cheese center.
- Deep flavor: slow-caramelized onions turn sweet and jammy, coating every dumpling.
- Great for make-ahead: freeze extras and crisp from frozen for fast future meals.
- Cozy midday plate: satisfying yet simple, with cool sour cream and fresh chives.
Grocery List
- Produce: Yukon Gold potatoes, yellow onions, fresh chives
- Dairy: Eggs, sour cream, farmer’s cheese (or dry-curd cottage cheese), whole milk, unsalted butter
- Pantry: All-purpose flour, kosher salt, black pepper, neutral oil (or olive oil), optional sugar
Full Ingredients
Dough
- 2 cups (240 g) all-purpose flour, plus extra for dusting
- 1 tsp kosher salt
- 1 large egg
- 2/3 cup (160 ml) warm water, about 110°F/43°C
- 2 tbsp (30 g) sour cream
- 1 tbsp (14 g) unsalted butter, melted
Potato-and-Cheese Filling
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) whole milk, warmed
- 1 cup (200 g) farmer’s cheese or well-drained dry-curd cottage cheese
- 3/4 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
Caramelized Onions
- 2 large yellow onions (about 600 g), thinly sliced pole-to-pole
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) neutral oil or olive oil
- 1/2 tsp kosher salt
- Pinch of sugar (optional, speeds browning)
- 1–2 tbsp (15–30 ml) water, for deglazing as needed
To Boil, Pan-Crisp, and Serve
- 4 quarts (3.8 L) water + 1 tbsp kosher salt, for boiling
- 3 tbsp (42 g) unsalted butter, for pan-crisping
- 1 cup (240 g) sour cream
- 2 tbsp finely snipped fresh chives
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Make and rest the dough
In a large bowl, whisk the flour and salt. In a measuring cup, whisk the egg, warm water (110°F/43°C), sour cream, and melted butter. Pour wet ingredients into the flour and mix with a fork until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, 3–5 minutes. Wrap and let rest at room temperature for 30 minutes; this relaxes the gluten so the dough rolls out thinly without springing back.
Step 2: Cook potatoes and mix the filling
Place potatoes in a saucepan, cover with cold water by 1 inch, and add a pinch of salt. Bring to a boil, then reduce to a gentle boil and cook until very tender, 12–15 minutes. Drain well and return to the hot pot for 1 minute to steam off excess moisture. Mash with butter and warm milk until smooth. Fold in farmer’s cheese, salt, and pepper. Adjust seasoning. Cool to room temperature, then refrigerate 20 minutes to firm up for easier filling.
Step 3: Caramelize the onions
In a wide skillet, melt 2 tbsp butter with 1 tbsp oil over medium heat. Add onions and 1/2 tsp salt; cook, stirring occasionally, until softened and translucent, about 10 minutes. Reduce heat to medium-low and continue cooking, stirring every few minutes, until deep golden and jammy, 15–20 minutes more. If browning too fast, lower heat; if the pan dries, add 1–2 tbsp water to deglaze. Stir in a pinch of sugar if desired. Keep warm off heat.
Step 4: Roll and cut the wrappers
Divide dough in half. On a lightly floured surface, roll the first half to about 1/16 inch (2 mm) thick. Cut 3-inch (7.5 cm) rounds with a cutter or glass. Gather scraps, cover, and re-roll once. Keep rounds covered with a towel to prevent drying. Repeat with the second half of dough. You should have about 24 wrappers.
Step 5: Fill and seal the pierogi
Working one at a time, place about 1 tablespoon of filling slightly off-center on a dough round. Lightly moisten the edge with water, fold into a half-moon, and press the seam firmly to seal, pushing out air pockets. Crimp with fingertips or a fork to reinforce. Arrange on a floured or parchment-lined sheet tray. If the dough becomes tacky, dust lightly with flour.
Step 6: Boil until just tender
Bring 4 quarts (3.8 L) of water to a rolling boil and add 1 tbsp kosher salt. Drop in 8–10 pierogi, stirring gently to prevent sticking. Cook until they float plus 1 minute, 3–4 minutes total. Lift out with a slotted spoon onto a lightly oiled tray. Repeat with remaining pierogi.
Step 7: Pan-crisp with butter and onions; serve
Heat a large skillet over medium heat. Add 3 tbsp butter; when foaming subsides, add a single layer of boiled pierogi (about 12). Cook until crisp and golden, 2–3 minutes per side. Add half the caramelized onions and toss to coat. Transfer to plates and repeat with remaining pierogi and onions. Garnish with chives and black pepper. Serve immediately with generous dollops of sour cream.
Pro Tips
- Keep edges clean: avoid smearing filling onto the rim so the seal stays tight in the boil.
- Chill the filling: a firm filling is easier to portion and won’t tear the dough.
- Dry for extra crispness: let boiled pierogi sit 5–10 minutes to steam-dry before pan-frying.
- Control the heat: onions should barely sizzle; low-and-slow builds sweetness without burning.
- Test one: boil and taste a single pieróg to check seasoning before shaping the rest.
Variations
- Bacon-onion topping: crisp 4 slices bacon, crumble, and stir into the caramelized onions.
- Mushroom-sauerkraut: swap half the potato filling for finely chopped sautéed mushrooms and 1/2 cup well-rinsed, chopped sauerkraut.
- Weeknight shortcut: use 1 lb (450 g) frozen potato pierogi; start at Step 3 and proceed with boiling and pan-crisping.
Storage & Make-Ahead
Freeze uncooked: Arrange filled, uncooked pierogi on a floured tray; freeze solid, then store up to 2 months in a zip-top bag. Boil from frozen 5–6 minutes before crisping. Refrigerate boiled pierogi up to 3 days; re-crisp in butter 2–3 minutes per side. Caramelized onions keep 4–5 days refrigerated and reheat beautifully with a splash of water.
Nutrition (per serving)
Approximate values per serving (6 pierogi with onions, 1/4 cup sour cream): 740 calories; 32 g fat; 90 g carbohydrates; 20 g protein; 5 g fiber; 960 mg sodium.
