Polish Pierogi with Potato and Cheese Filling

Tender pockets of homemade dough filled with creamy mashed potato and farmer's cheese, boiled until they float, then pan-fried in butter until golden. Serve with sour cream and caramelized onions for the full experience. This is the real deal, the kind grandmothers in Poland have been making for generations. The dough is soft and pliable, the filling rich and comforting, and the whole thing comes together with a little patience and care.

Ingredients

  • 2 lb russet potatoes, peeled and cut into chunks
  • 8 oz farmer's cheese or dry-curd cottage cheese, well-drained if using cottage cheese
  • 4 tbsp unsalted butter, divided
  • to taste kosher salt
  • to taste freshly ground black pepper
  • 3½ cups all-purpose flour
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup warm water
  • 1 tsp kosher salt
  • 2 large yellow onions, thinly sliced
  • 1 cup sour cream

Instructions

  1. Place 2 lb russet potatoes, peeled and cut into chunks in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are completely tender when pierced with a fork.
  2. While the potatoes boil, make the dough. In a large mixing bowl, whisk together 3½ cups all-purpose flour and 1 tsp kosher salt.
  3. In a separate small bowl, whisk together 2 large eggs, ½ cup sour cream, and ½ cup warm water until smooth.
  4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 6 to 8 minutes, until the dough is smooth, soft, and elastic. If it feels sticky, add a tablespoon of flour at a time. If it feels dry, wet your hands slightly and keep kneading.
  5. Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This rest is important; it relaxes the gluten and makes rolling much easier.
  6. When the potatoes are tender, drain them well and return them to the pot. Let them sit for a minute to steam off excess moisture.
  7. Mash the potatoes with a potato masher or press them through a ricer until completely smooth. No lumps.
  8. Stir in 8 oz farmer's cheese and 2 tbsp unsalted butter until melted and combined. Season generously with kosher salt and freshly ground black pepper to taste. The filling should be well-seasoned, rich, and creamy. Set it aside to cool to room temperature.
  9. Once the dough has rested, unwrap it and divide it in half. Keep one half covered while you work with the other.
  10. On a lightly floured surface, roll out the first half of dough to about ⅛ inch thick. Don't go too thin or the pierogi will tear; don't go too thick or they'll be doughy.
  11. Using a 3-inch round cutter or the rim of a drinking glass, cut out circles from the dough. Gather the scraps, knead them gently, and set aside to re-roll later.
  12. Place a heaping teaspoon of the cooled potato-cheese filling in the center of each circle. Don't overfill or they'll burst.
  13. Fold the dough over the filling to form a half-moon. Press the edges together firmly, then crimp with a fork or pinch with your fingers to seal tightly. Make sure there are no gaps or the filling will leak out during boiling. Place the finished pierogi on a parchment-lined surface or lightly floured kitchen towel, making sure they don't touch each other.
  14. Repeat the rolling, cutting, filling, and sealing process with the second half of dough and any re-rolled scraps until all the dough and filling are used. You should have about 36 pierogi.
  15. Bring a large pot of salted water to a boil over high heat.
  16. Working in batches of 8 to 10 pierogi at a time (don't crowd the pot), gently lower them into the boiling water. Stir gently once to prevent sticking. They will sink at first, then float to the surface. Once they float, boil for 2 to 3 minutes more.
  17. Remove the pierogi with a slotted spoon and transfer them to a plate. Repeat with the remaining pierogi. At this point, you can serve them boiled with butter and sour cream, or go ahead and pan-fry them for extra richness and texture.
  18. While the pierogi boil, thinly slice 2 large yellow onions.
  19. Heat a large skillet over medium heat and add 2 tbsp unsalted butter. Once melted and foaming, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15 to 20 minutes, until the onions are deeply golden and caramelized. Transfer to a bowl.
  20. In the same skillet, add a little more butter if needed (about 1 tablespoon). Working in batches, add the boiled pierogi in a single layer and pan-fry over medium heat for 2 to 3 minutes per side, until golden brown and crispy at the edges. Add more butter between batches as needed.
  21. Serve the pierogi hot, topped with the caramelized onions and a generous dollop of 1 cup sour cream.