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Cozy Pierogi with Potato and Cheese Filling Easy Homemade Recipe with Caramelized Onions

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A comforting homemade pierogi recipe featuring a creamy potato and cheese filling topped with sweet caramelized onions. Perfect for cozy nights and easy to prepare in under 90 minutes.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
  • 1 large egg, room temperature
  • ⅔ cup (160 ml) lukewarm water
  • 2 tbsp (28 g) unsalted butter, melted
  • ½ tsp salt (for dough)
  • 3 medium russet potatoes (about 1 ½ lbs / 680 g), peeled and quartered
  • 1 cup (240 g) farmer’s cheese or ricotta, well-drained
  • ½ cup (60 g) sharp white cheddar cheese, shredded
  • 1 tsp salt (for filling, adjust to taste)
  • ½ tsp freshly ground black pepper
  • 2 tbsp (28 g) butter (for mixing filling)
  • 2 large yellow onions, thinly sliced
  • 2 tbsp (30 ml/g) olive oil or unsalted butter (for caramelizing onions)
  • Pinch of salt (for onions)
  • Optional: 1 tsp brown sugar (to speed caramelization)

Instructions

  1. Prepare the dough: In a large bowl, combine 2 ½ cups flour and ½ tsp salt. Make a well in the center, add 1 beaten egg, 2 tbsp melted butter, and ⅔ cup lukewarm water. Mix with a wooden spoon until it starts coming together.
  2. Knead the dough: Turn dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. If sticky, dust with more flour. Wrap in plastic wrap and let rest for at least 30 minutes.
  3. Cook the potatoes: Place peeled and quartered russet potatoes in salted boiling water. Cook for 15–20 minutes until tender. Drain well.
  4. Mash the potatoes: While warm, mash potatoes until smooth. Stir in 1 cup farmer’s cheese, ½ cup shredded cheddar, 2 tbsp butter, salt, and pepper. Mix until creamy and combined. Set aside to cool.
  5. Caramelize the onions: Heat 2 tbsp olive oil or butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deep golden and sweet. Add 1 tsp brown sugar halfway if desired. Remove from heat and set aside.
  6. Roll out the dough: On a floured surface, roll dough into a thin sheet about ⅛ inch (3 mm) thick. Use a 3-inch (7.5 cm) round cutter or glass rim to cut circles.
  7. Fill and shape pierogi: Place about 1 tbsp filling in center of each dough circle. Fold dough over to form a half-moon and pinch edges firmly to seal. Moisten edges with water if needed. Crimp edges with a fork for extra security.
  8. Cook pierogi: Bring a large pot of salted water to a boil. Add pierogi in batches. When they float to the surface, cook an additional 2 minutes. Remove with a slotted spoon.
  9. Optional pan-fry: Heat butter in a skillet over medium heat. Fry boiled pierogi 2–3 minutes per side until golden and crisp.
  10. Serve: Plate pierogi, spoon caramelized onions on top, and enjoy warm.

Notes

Let the dough rest for at least 30 minutes to relax gluten and make rolling easier. Seal pierogi edges well using water to prevent filling leaks. Cook pierogi in batches to avoid overcrowding and sogginess. Caramelize onions slowly over low heat for best flavor. Dough can be prepared a day ahead and refrigerated. Leftover pierogi keep well refrigerated for 3 days or frozen uncooked for up to 2 months.

Nutrition

Keywords: pierogi, potato and cheese pierogi, caramelized onions, homemade pierogi, comfort food, easy pierogi recipe, traditional pierogi

Find it online: https://tomyumy.com/cozy-pierogi-with-potato-and-cheese-filling-easy-homemade-recipe-with-caramelized-onions/