I like that this recipe brings together everything I love about traditional comfort dishes — soft dough, rich cheesy filling, and golden caramelized onions. The homemade pierogi have an incredible texture and flavor that store-bought versions can’t match. The buttery onions on top add sweetness that balances the savory filling perfectly, and when I finish it all with melted cheddar and a spoonful of sour cream, it’s truly irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pierogi: 2 cups all purpose flour (240 g) ½ tsp salt 1 tbsp melted chicken fat or vegetable oil 2 large egg yolks ½ cup whole milk 2 cups peeled potatoes, cut into 2-inch chunks 1 tbsp kosher salt 11 tbsp unsalted butter ½ cup chopped shallots 1 ounce softened cream cheese ½ cup extra sharp cheddar cheese, shredded ¼ tsp black pepper 1 tbsp each sour cream and salted butter
For the Caramelized Onions and Toppings: 4 tbsp unsalted butter 2 tbsp extra virgin olive oil 2½ cups sliced red onions ¼ tsp kosher salt 1 cup sour cream ½ cup sliced scallions 1 cup shredded extra sharp cheddar cheese
Directions
Caramelize the onions: In a Dutch oven, melt the butter and olive oil over low heat. Add the sliced onions, cover, and cook slowly for about 40 minutes, stirring frequently, until deep golden and caramelized. Stir in ¼ teaspoon salt and set aside.
Make the pierogi dough: In a large bowl, whisk together flour and salt. In a smaller bowl, combine chicken fat (or oil), egg yolks, and milk. Gradually stir the liquid mixture into the flour using a fork. Knead the dough on a floured surface for about 12 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the filling: Place potatoes and 1 tablespoon kosher salt in a saucepan, cover with water, and boil for about 10 minutes or until fork-tender. While they cook, melt 1 tablespoon butter in a skillet and sauté the shallots over low heat until soft, about 5 minutes.
Drain the potatoes and return them to the pot. Let them dry for a minute, then mash with cooked shallots, cream cheese, cheddar, sour cream, salted butter, black pepper, and a pinch of salt until smooth.
Assemble the pierogi: Divide the dough in half. Roll each portion out on a floured surface until ⅛ inch thick. Cut into 3-inch rounds (you should have about 30 pieces). Place 1 teaspoon of filling in the center of each round. Fold over to form half-moons, sealing the edges with a fork. Place on a parchment-lined baking sheet dusted with flour.
Cook the pierogi: Bring a large pot of salted water to a gentle boil. Add six pierogi at a time and cook until they float to the top, about 5 minutes. Remove and drain on a plate.
Pan-fry: Melt 2 tablespoons butter in a skillet over medium heat. Fry the boiled pierogi until golden brown on both sides, about 2–3 minutes per side. Repeat with the remaining butter and pierogi in batches.
Serve: Top the warm pierogi with caramelized onions, shredded cheddar, sour cream, and scallions. Serve immediately while hot.
I sometimes swap the cheddar for farmer’s cheese or ricotta for a milder filling.
For a vegetarian version, I add sautéed mushrooms or spinach as an additional topping.
When I want extra richness, I stir a little browned butter into the topping.
For a smoky touch, I use smoked cheddar in the filling.
I’ve also filled them with mashed sweet potatoes for a fall-inspired variation.
Storage/Reheating
I refrigerate leftover pierogi in an airtight container for up to 3 days. To reheat, I pan-fry them in a bit of butter until warmed through and crisp again. For longer storage, I freeze uncooked pierogi on a tray until firm, then transfer to freezer bags — they can be boiled straight from frozen when ready to serve.
FAQs
Can I make the dough ahead of time?
Yes, I wrap it tightly in plastic and refrigerate for up to 24 hours before rolling.
Can I freeze cooked pierogi?
Absolutely — I let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. To reheat, I pan-fry or steam until hot.
Why is my dough tough?
It may have been overworked or too dry. I add a splash of milk if the dough feels stiff, and knead gently just until smooth.
How do I keep pierogi from sticking?
After boiling, I place them on a parchment-lined baking sheet and lightly brush them with melted butter.
Can I bake the pierogi instead of frying?
Yes — I brush them with butter and bake at 375°F (190°C) for 10–12 minutes until golden, though frying gives the best crisp edges.
What’s the best potato to use?
I prefer Yukon Gold or Russet potatoes because they mash smoothly and hold flavor well.
Can I make caramelized onions faster?
True caramelization takes time, but I sometimes add a pinch of sugar to speed up the browning process slightly.
What should I serve with pierogi?
I love serving them with a side salad, sauerkraut, or roasted vegetables for a balanced meal.
Can I use store-bought pierogi dough?
Yes, though homemade dough is softer and more tender. Store-bought works if you’re short on time.
How do I prevent the filling from leaking out?
I make sure the dough edges are clean and press them firmly with a fork or pinch tightly with my fingers.
Conclusion
I adore these Potato Pierogi with Caramelized Onions — they’re hearty, comforting, and bursting with rich, savory flavor. The combination of creamy potato filling, crispy golden edges, and sweet caramelized onions makes this dish unforgettable. Whether I serve them as an appetizer or main course, they always bring that homestyle warmth and satisfaction that only homemade pierogi can deliver.
These homemade Potato Pierogi with Caramelized Onions are tender, cheesy dumplings filled with creamy mashed potatoes and cheddar, then topped with buttery caramelized onions and sour cream. This classic Polish comfort dish is hearty, flavorful, and utterly satisfying.
Total Time:1 hour 40 minutes
Yield:4 servings (about 30 pierogi)
Ingredients
For the Pierogi:
2 cups all-purpose flour (240 g)
½ teaspoon salt
1 tablespoon melted chicken fat or vegetable oil
2 large egg yolks
½ cup whole milk
2 cups peeled potatoes, cut into 2-inch chunks
1 tablespoon kosher salt
11 tablespoons unsalted butter, divided
½ cup chopped shallots
1 ounce softened cream cheese
½ cup extra sharp cheddar cheese, shredded
¼ teaspoon black pepper
1 tablespoon sour cream
1 tablespoon salted butter
For the Caramelized Onions and Toppings:
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2½ cups sliced red onions
¼ teaspoon kosher salt
1 cup sour cream
½ cup sliced scallions
1 cup shredded extra sharp cheddar cheese
Instructions
Caramelize the onions: In a Dutch oven, melt butter and olive oil over low heat. Add sliced onions and cook, covered, for about 40 minutes, stirring often, until deeply golden. Stir in ¼ teaspoon salt and set aside.
Make the dough: In a large bowl, whisk flour and salt. In another bowl, mix chicken fat (or oil), egg yolks, and milk. Gradually stir the wet ingredients into the flour until combined. Knead on a floured surface for 10–12 minutes until smooth. Wrap and rest for 30 minutes.
Prepare the filling: Boil potatoes in salted water for 10 minutes until tender. Sauté shallots in 1 tablespoon butter until soft. Mash potatoes, then add shallots, cream cheese, cheddar, sour cream, salted butter, black pepper, and a pinch of salt. Mix until creamy and smooth.
Assemble the pierogi: Divide dough in half and roll each portion to ⅛ inch thick. Cut into 3-inch rounds. Spoon 1 teaspoon of filling into each round, fold in half, and seal edges firmly with a fork. Place on a floured parchment-lined baking sheet.
Cook the pierogi: Boil in salted water until they float (about 5 minutes). Remove and drain.
Pan-fry: Melt butter in a skillet over medium heat. Fry pierogi for 2–3 minutes per side until golden and crisp.
Serve: Top pierogi with caramelized onions, shredded cheddar, scallions, and a dollop of sour cream. Serve warm.
Notes
Use Yukon Gold or Russet potatoes for smooth, creamy filling.
Let the dough rest before rolling to make it easier to handle.
Seal edges tightly to prevent filling from leaking during cooking.
Make ahead: refrigerate dough or freeze uncooked pierogi for later.
Reheat leftovers in buttered skillet until crisp and hot.
