Homemade Pierogi with Cheddar, Potato & Caramelized Onions
- Eliane Muskus
- Apr 15
- 3 min read
Updated: Apr 16
Traditional comfort food made from scratch with sour cream and buttery love
Few dishes bring as much joy and nostalgia to my kitchen as pierogi. I only make them a few times a year—usually on a quiet weekend when I have time to cook slowly and enjoy the process. There's something deeply satisfying about rolling out the dough, sealing in that creamy filling, and finishing it all with golden caramelized onions and a generous spoonful of sour cream or crème fraîche.
This version uses a rich, tender dough and a flavorful potato-cheddar filling. I always fry them in butter for extra crispiness. It's true comfort food—and worth every step.
Ingredients
For the Dough
✔️3 tablespoons clarified butter
✔️237 ml boiling water
✔️1 large egg (room temperature)
✔️500 grams all-purpose flour (plus more for dusting)
✔️½ teaspoon salt
For the Filling
✔️680 grams Russet potatoes, peeled and cubed
✔️165 grams sharp cheddar cheese, shredded or finely chopped
✔️1 large onion, finely chopped
✔️2 tablespoons clarified butter
✔️Salt, to taste
✔️Fine black pepper, to taste
📌 To Serve
4 tablespoons unsalted butter (for frying)
Caramelized onions
Sour cream or crème fraîche
Make the Dough
Start by melting the clarified butter into the boiling water. Let it cool just slightly. In a large bowl, combine the flour and salt. Slowly stir in the butter-water mixture until roughly combined, then add the egg and mix until it forms a shaggy dough.
Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Cover and let rest for 30 minutes while you make the filling.
Prepare the Filling
Boil the potatoes:
Add peeled, cubed potatoes to a pot of cold salted water. Bring to a boil and cook for about 20 minutes or until soft. Drain well, then mash until smooth. Set aside to cool completely.
Caramelize the onions:
📌 Check out the Chef’s Tips below for making the caramelized onions.
Finish the filling:
In a large bowl, mix mashed potatoes with cheddar, cooled onions, salt, and pepper. Taste and adjust seasoning. The filling should be creamy and full of flavor.
Step 3: Shape the Pierogi
Divide the dough into four pieces. Roll out one section at a time on a floured surface until very thin (about 2 mm). Keep the rest of the dough covered.
Cut circles with a glass or cookie cutter (around 3 inches wide). Place a spoonful of filling in the center, gently fold over to form a half-moon, and press the edges to seal. You can crimp the edges with a fork or pinch them for a ruffled look.
Cook and Serve
Bring a large pot of salted water to a boil. Drop in the pierogi in batches. When they float to the top, cook for 1–2 more minutes, then lift them out with a slotted spoon.
👩🍳 Optional but recommended:
Melt unsalted butter in a skillet and lightly fry the boiled pierogi until golden and crispy on both sides (about 2 minutes per side). The texture and flavor are irresistible.
Serve warm with caramelized onions and a generous spoonful of sour cream or crème fraîche.
👩🍳 Chef’s Tip
Don’t rush the onions—low and slow is key. Let them gently caramelize to bring out their natural sweetness. The touch of brown sugar and balsamic takes them to the next level, adding richness and depth that make these pierogi unforgettable.
📌 Cooking Time: approximately 30-45 minutes on low heat.
📌 Make-Ahead Tip
Both the dough and the filling can be made a day ahead. Wrap the dough tightly in plastic wrap and store in the fridge. Keep the filling in an airtight container. Let both come to room temperature before assembling.
📌 Freezer-Friendly Tip
Uncooked pierogi freeze beautifully! Lay them flat on a baking sheet to freeze, then store in freezer bags. Boil straight from frozen—no thawing needed.
Enjoy every bite.
This is comfort food at its finest—made from scratch, filled with love, and shared at the table.
#Homemade Pierogi
