Boiled Potato and Onion Pierogi with Sour Cream and Chives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Traditional Polish pierogi stuffed with creamy boiled potatoes and sautéed onions, served with a dollop of sour cream and fresh chives. This polish-inspired dumplings ready in about 70 minutes layers all-purpose flour, large egg, warm water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup, warm water
• 1/2 tsp salt
• 3 medium (about 400 g), peeled and quartered potatoes
• 1 medium, finely diced yellow onion
• 2 tbsp butter
• 1 tsp salt (for filling)
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp, chopped fresh chives

Instructions

1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 1 large beaten egg and 1/2 cup warm water. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Step 2: Meanwhile, boil 3 peeled and quartered medium potatoes in salted water for 15-20 minutes until very tender. Drain and mash until smooth.
3. Step 3: In a skillet, melt 2 tbsp butter over medium heat. Add 1 finely diced medium yellow onion and cook for 8-10 minutes until translucent and lightly caramelized. Stir into the mashed potatoes along with 1 tsp salt and 1/2 tsp black pepper. Mix well and let cool.
4. Step 4: Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness. Cut into 3-inch circles using a round cutter.
5. Step 5: Place 1 heaping tablespoon of potato and onion filling in the center of each dough circle. Fold over to form a half-moon shape and press edges firmly to seal, crimping if desired.
6. Step 6: Bring a large pot of salted water to a boil. Add pierogi in batches and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
7. Step 7: Serve pierogi warm topped with 1/2 cup sour cream and 2 tbsp chopped fresh chives.