clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Potato Onion Pierogi is a flavorful delicious dumpling recipe made from scratch with simple ingredients, filled potatoes, caramelized onions, and cheese. |

Potato Onion Pierogi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 30 minutes
  • Yield: 30 pierogis
  • Diet: Vegetarian


Potato Onion Pierogi is a flavorful and delicious dumpling recipe that is made from scratch with simple ingredients. These Polish perogies are filled with a creamy mixture of potatoes, caramelized fried onions, and cream cheese. It's comfort food at it's finest. 


For the filling:

  • 1 pound russet potatoeschopped into 1-inch pieces
  • 1 large onion, diced
  • 1/4 cup butter
  • 1/4 cup cream cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the wrappers:

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon sour cream (optional)
  • 1 egg

For serving:

  • 2 tablespoons butter
  • sour cream (optional, for serving)
  • green onions (optional, for serving)


Make the filling:

  1. Place potatoes in a large pot. Add water to cover the top of the potatoes by about an inch. Add 1 teaspoon of salt and stir well to dissolve. Bring it to a boil over medium-high heat and cook until potatoes fork tender, about 20 minutes. Insert a fork to check doneness.
  2. Drain the water and use a potato masher or fork to mash the potatoes until smooth.
  3. In a large skillet, melt butter over medium-high heat. Add diced onion and sauté until the onions are caramelized and crispy, about 10 minutes. Stir occasionally to brown the onions evenly.
  4. Set aside 2 tablespoons of fried onions for serving and add the remaining onions to the mashed potatoes, along with cream cheese, salt, and pepper. Stir well until evenly mixed. Let the filling cool to room temperature or refrigerate until ready for use.

Make the wrappers:

  1. In a large mixing bowl, whisk together flour and salt until evenly combined.
  2. Add water, sour cream (if using) and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
  3. Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.
  4. Cover the dough with plastic cling wrap and let it rest for 10 minutes.
  5. Use a bench scraper or knife to divide the dough into 4 pieces.
  6. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness. Sprinkle with flour if needed.
  7. Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls. 
  8. Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.

Assemble the pierogis:

  1. Prepare a small bowl of water for dipping your fingers into. Take one pierogi wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
  2. Add a tablespoon of filling onto the centre of the wrapper. Fold the wrapper over into a half-moon shape and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the pierogies on a parchment-lined baking tray.
  3. Repeat with all wrappers. Cover with a tea towel to prevent the wrappers from drying out until ready to cook.

Cook the pierogis:

  1. Add perogies (in batches) to a large pot of boiling water and cook until they are floating, about 3-5 minutes. Drain the pierogies well.
  2. In the large skillet (can use the same skillet used for the fried onions), melt butter over medium-heat. Add the drained perogies and continue to cook until golden-brown, about 3-4 minutes per side.
  3. Add reserved fried onions and heat until warm, about 1-2 minutes.
  4. Serve the perogies with fried onions, sour cream, and green onions, if desired.


How to store: Place cooked or uncooked perogies in a single layer in an airtight container and refrigerate for up to three days.

How to freeze: You can freeze both cooked or uncooked perogies. Place the perogies on a parchment-lined baking sheet and freeze for two hours. Then, transfer to an airtight container or plastic freezer bag and freeze for up to 3 months. Reheat cooked pierogi directly from frozen, or cook uncooked pierogi directly from frozen (adding a couple of minutes to the cook time).

How to reheat: Reheat by boiling refrigerated perogies for 5-8 minutes or frozen perogies for 7-10 minutes. You can also reheat by microwaving uncovered in a microwave-safe container on high for 5-7 minutes.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Pan-fried
  • Cuisine: Polish