Crispy Potato Cheddar Pierogi with Caramelized Onions

Why You’ll Love This Recipe

• Pillowy, tender dough wrapped around creamy, extra-cheesy potato filling.
• Double texture: gently boiled, then pan-crisped in butter for golden edges.
• Deeply sweet caramelized onions, bright chives, and cool sour cream finish every bite.
• Freezer-friendly dumplings you can make ahead for easy weeknight comfort food.

Grocery List

• Produce: Russet potatoes, yellow onions, chives, optional garlic (or garlic powder)
• Dairy: Sharp cheddar cheese, sour cream, unsalted butter, whole milk, 1 large egg
• Pantry: All-purpose flour, olive oil, kosher salt, black pepper, sugar (optional), apple cider vinegar (or white wine vinegar)

Full Ingredients

Dough

• 3 cups (360 g) all-purpose flour
• 1 tsp kosher salt
• 1 large egg
• 1/4 cup (60 g) sour cream
• 1/2 cup (120 ml) warm water, plus 1–2 tbsp as needed
• 2 tbsp (28 g) unsalted butter, melted

Potato–Cheddar Filling

• 2 lb (900 g) Russet potatoes, peeled and cut into 1-inch chunks
• 4 tbsp (56 g) unsalted butter
• 1/3 cup (80 ml) whole milk, warmed
• 8 oz (225 g) sharp cheddar cheese, coarsely shredded
• 3 tbsp (45 g) sour cream
• 1 tsp kosher salt, plus more for potato water
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp garlic powder

Caramelized Onions

• 2 large yellow onions (about 1.5 lb/680 g), halved and thinly sliced
• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1/2 tsp kosher salt
• Optional: 1/2 tsp sugar to help browning
• 1–2 tbsp water or 1 tsp apple cider vinegar, for deglazing

For Boiling and Finishing

• Kosher salt for the cooking water
• 3 tbsp (42 g) unsalted butter, plus 1 tsp olive oil

For Serving

• 1 cup (240 g) sour cream
• 1/4 cup finely chopped fresh chives
• Freshly ground black pepper (optional)

Step-by-Step Instructions

Step 1: Slowly caramelize the onions

In a wide skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add the sliced onions and 1/2 tsp kosher salt. Reduce heat to medium-low and cook, stirring every few minutes, until the onions turn deep golden brown and jammy, 40–45 minutes. If brown bits build up, splash in 1–2 tbsp water or 1 tsp vinegar to deglaze. Keep warm off heat.

Step 2: Cook and mash the potatoes

Place potatoes in a large pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil, then reduce to a lively simmer and cook until very tender, 12–15 minutes. Drain well, return potatoes to the hot pot, and let steam off for 1 minute. Mash with 4 tbsp butter, warm milk, cheddar, sour cream, 1 tsp salt, pepper, and optional garlic powder until smooth but thick and scoopable. Cool to room temperature.

Step 3: Make the dough and rest it

In a large bowl, whisk flour and 1 tsp kosher salt. Add the egg, sour cream, warm water, and melted butter. Stir with a fork until shaggy, then knead on a lightly floured surface until smooth and elastic, 3–5 minutes. If sticky, dust with a teaspoon or two of flour; if dry, knead in 1–2 tsp water. Wrap or cover and rest at room temperature for 30 minutes to relax the gluten.

Step 4: Roll the dough and cut rounds

Halve the dough. On a lightly floured surface, roll the first half to 1/8 inch (3 mm) thick. Use a 3-inch (7.5 cm) round cutter or glass to cut circles. Gather scraps, rest them under a towel to re-roll later. Keep cut rounds covered with a slightly damp towel to prevent drying.

Step 5: Fill and seal the pierogi

Place about 1 heaping tablespoon (18–20 g) of cooled potato–cheddar filling in the center of each round. Lightly moisten the edge with water, fold into a half-moon, and press firmly to seal, expelling air. Crimp with fingertips or a fork. Arrange on a parchment-lined tray dusted with flour; cover while you shape the rest.

Step 6: Boil gently until just cooked

Bring a large pot of well-salted water to a gentle simmer (about 190°F/88°C). Boil pierogi in batches, 6–8 at a time, stirring to prevent sticking. Cook until they float, then 30–60 seconds more, 3–4 minutes total. Remove with a slotted spoon to a lightly oiled tray.

Step 7: Pan-crisp in butter

Heat 1–2 tbsp butter with a teaspoon of oil in a nonstick or well-seasoned skillet over medium heat. Add a single layer of drained pierogi and cook until the bottoms are golden and crisp, 1–2 minutes per side. Transfer to a serving platter and spoon warm caramelized onions over the top. Repeat with remaining butter and pierogi.

Step 8: Finish and serve

Top with generous dollops of sour cream and a shower of chopped chives. Serve hot, with freshly ground black pepper if you like. Enjoy immediately for the best contrast of crispy edges and creamy centers.

Pro Tips

• Cool the filling completely before shaping so the dough seals cleanly and the edges do not soften.
• Keep dough rounds and shaped pierogi covered with a slightly damp towel to prevent drying.
• For ultra-tender dough, resist adding too much flour while kneading; the brief rest does most of the work.
• Use a mix of oil and butter for pan-crisping—the oil raises the smoke point so the butter does not burn.
• Deglaze onions with a splash of water or vinegar whenever fond builds; it deepens sweetness and prevents scorching.

Variations

• Cheddar and bacon: Fold 1/2 cup finely chopped cooked bacon into the cooled potato–cheddar filling.
• Cheddar and scallion: Swap chives for 1/2 cup thinly sliced scallions in the filling for an oniony punch.
• Cheddar and sauerkraut: Mix 1/2 cup well-drained, chopped sauerkraut into the filling for tangy complexity.

Storage & Make-Ahead

Refrigerate cooked pierogi (without toppings) in an airtight container up to 3 days; re-crisp in a buttered skillet 2–3 minutes per side. Freeze uncooked pierogi: arrange in a single layer on a floured sheet until firm, then store in freezer bags up to 2 months. Boil from frozen 4–5 minutes, then pan-crisp as directed. Caramelized onions keep 1 week refrigerated; rewarm gently. Sour cream and chives should be added just before serving.

Nutrition (per serving)

Approximate values for 1 serving (5 pierogi with onions, butter, sour cream, and chives): 870 calories; 42 g fat; 88 g carbohydrates; 26 g protein; 3 g fiber; 980 mg sodium. Actual values will vary based on brands and portion size.