Cleveland-Style Pierogi with Caramelized Onions and Sour Cream

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Soft boiled pierogi filled with creamy potato and cheese, topped with buttery caramelized onions and a dollop of tangy sour cream. This Eastern European-inspired comfort-food recipe, ready in about 105 minutes, layers all-purpose flour, large eggs, sour cream 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 350 calories and feeds 6, 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

• 3 cups all-purpose flour
• 2 large eggs
• 1/2 cup sour cream
• 4 tbsp unsalted butter
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup warm water
• 3 medium russet potatoes
• 1 cup shredded cheddar cheese
• 2 medium yellow onion
• 3 tbsp salted butter
• 1 cup sour cream (for serving)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and quarter 3 medium russet potatoes and boil in salted water for 15-20 minutes until fork tender. Drain and mash thoroughly with 1 cup shredded cheddar cheese and 1/2 teaspoon salt. Set filling aside to cool.
2. Step 2: In a large bowl, combine 3 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking powder. Make a well in the center and add 2 large eggs, 1/2 cup sour cream, and 1/2 cup warm water. Mix until dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Cover dough with a clean towel and let rest for 30 minutes.
4. Step 4: While dough rests, peel and thinly slice 2 medium yellow onions. Melt 3 tablespoons salted butter in a large skillet over medium heat and add onions. Cook slowly for 25-30 minutes, stirring occasionally, until deep golden brown and caramelized.
5. Step 5: Roll dough out to 1/8-inch thickness on a floured surface. Cut into 3-inch circles using a cup or cutter. Place about 1 tablespoon potato-cheese filling in the center of each circle, fold over, and pinch edges to seal tightly.
6. Step 6: Bring a large pot of salted water to a boil. Add pierogi in batches, cooking 3-4 minutes until they float to the surface. Remove with a slotted spoon.
7. Step 7: Optional: In a skillet, melt 1 tablespoon butter over medium heat and fry boiled pierogi until golden and slightly crispy on both sides.
8. Step 8: Serve warm topped with generous spoonfuls of caramelized onions and 1 cup sour cream for dipping, embodying classic Cleveland comfort food.