Cheese & Onion Pierogi

Cheese and onion pierogi are soft dumplings filled with a creamy mixture of mashed potatoes, sautéed onions, and mild cheese, wrapped in a simple dough. They’re boiled until tender, then often pan-fried in butter for a lightly crispy finish. Typically served with sour cream or extra onions, they offer a rich, comforting balance of savory and slightly sweet flavors.

Yield: 2 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

Dough

• 1 egg

• 1 tablespoon sour cream

• ½ cup milk

• 1¾ cups all-purpose flour

• 1 teaspoon salt

  Filling

• 2 medium-large russet potatoes, peeled and cubed

• ½ cup shredded smoked Gouda

• ½ cup shredded Havarti cheese

• ½ cup shredded sharp cheddar cheese

• 2 ounces milk

• 4 tablespoons butter

• 1 small yellow onion, diced

Directions

1. Make the Filling

   Bring a pot of salted water to a boil.

   Add potatoes and cook until fork-tender.

   Drain and mash with milk and butter until smooth.

   Stir in the Gouda, Havarti, and cheddar until melted and combined.

   In a pan, cook the diced onion with butter over medium heat until soft (do not brown).

   Mix the cooked onion into the potato mixture. Set aside.

2. Make the Dough

   In a bowl, whisk together egg, sour cream, and milk.

   Add flour and salt, mixing until a dough forms.

   Knead (by hand or with a mixer) until smooth.

   Let the dough rest for 10 minutes.

3. Assemble the Pierogi

   Roll out dough on a floured surface.

   Cut into circles using a cookie cutter or glass.

   Spoon filling into each circle.

   Fold over to form a half-moon shape.

   Pinch edges tightly (use fingers or a fork) to seal.

4. Cook the Pierogi

   Bring a pot of water to a boil.

   Add pierogi one at a time.

   Cook until they float (about 4-5 minutes).

   Remove with a slotted spoon and drain.

5. Pan-Fry & Serve

   In a pan, melt butter and sauté diced onion until golden brown.

   Add boiled pierogi and pan-fry until lightly crispy and golden.

   Serve warm and enjoy!