Potato and Cheddar Pierogi with Caramelized Onions

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Soft, boiled pierogi stuffed with creamy mashed potatoes and sharp cheddar cheese, topped with sweet caramelized onions. This Eastern European-inspired vegetarian recipe, ready in about 90 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

• 2 cups all-purpose flour
• 1 large eggs
• 1/2 cup sour cream
• 1/4 cup water
• 1 tsp salt
• 3 medium (about 1.5 pounds) russet potatoes
• 1 cup shredded sharp cheddar cheese
• 4 tbsp unsalted butter
• 2 medium, thinly sliced yellow onions
• 2 tbsp vegetable oil
• 1/2 tsp black pepper

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Instructions

1. Step 1: Peel and quarter 3 medium russet potatoes, boil in salted water for 15-20 minutes until tender, then mash with 1 cup shredded sharp cheddar cheese and 1/2 teaspoon black pepper; set aside.
2. Step 2: In a large bowl, combine 2 cups all-purpose flour with 1 teaspoon salt. Beat 1 large egg with 1/2 cup sour cream and 1/4 cup water, then mix into the flour to form a soft dough.
3. Step 3: Knead dough on a floured surface for 5 minutes until smooth, cover with a towel and rest for 30 minutes.
4. Step 4: Roll dough to 1/8-inch thickness and cut out 3-inch circles using a biscuit cutter.
5. Step 5: Place 1 tablespoon of potato-cheddar filling in the center of each circle, fold dough over, and press edges to seal tightly.
6. Step 6: Bring a large pot of salted water to boil, drop pierogi in batches, cook for 3-4 minutes or until they float to the top; remove with slotted spoon.
7. Step 7: Heat 4 tablespoons unsalted butter and 2 tablespoons vegetable oil in a skillet over medium heat, add 2 thinly sliced yellow onions, and cook for 15 minutes, stirring occasionally, until deeply caramelized and fragrant.
8. Step 8: Add cooked pierogi to the skillet with onions and sauté for 3-5 minutes until edges are golden.
9. Step 9: Serve pierogi topped with caramelized onions.