Polish-Style Pierogi with Caramelized Onion and Potato Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft boiled dumplings filled with creamy potato and cheese, topped with sweet caramelized onions, inspired by Buffalo’s Polish Villa diner specialties. This polish-inspired dumplings ready in about 85 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, divided Butter
• 3 medium, peeled and cubed Russet potatoes
• 1 cup, softened Cream cheese
• 1 tsp, plus more for water Salt
• 1/2 tsp Black pepper
• 2 large, thinly sliced Yellow onions
• 1 tbsp Vegetable oil

Instructions

1. Step 1: Place 3 peeled and cubed medium Russet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender, then drain and mash with 1 cup softened cream cheese, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Step 2: For the dough, combine 3 cups all-purpose flour, 2 large eggs, and 1/2 cup sour cream in a large bowl. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.
3. Step 3: Meanwhile, heat 1 tbsp vegetable oil and 2 tbsp butter in a skillet over medium heat. Add 2 thinly sliced large yellow onions and cook, stirring occasionally, for 20 minutes until deep golden and caramelized. Set aside.
4. Step 4: Roll the rested dough out to 1/8-inch thickness and cut into 3-inch circles using a glass or cutter.
5. Step 5: Place 1 tbsp potato filling onto the center of each circle, fold the dough over, and seal edges by pinching and crimping firmly.
6. Step 6: Bring a large pot of salted water to a boil. Cook pierogi in batches, dropping them into boiling water and cooking for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
7. Step 7: In a skillet, melt remaining 2 tbsp butter over medium heat and sauté boiled pierogi for 2-3 minutes on each side until lightly golden.
8. Step 8: Serve topped generously with warm caramelized onions.