Potato and Cheese Pierogi with Caramelized Onion Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Flaky dumplings filled with creamy mashed potatoes and farmer's cheese, topped with golden caramelized onions for a comforting Polish classic. This polish-inspired pasta ready in about 65 minutes layers All-purpose flour, Water, teaspoon Salt 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 550 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
• 1/2 cup Water
• 1/2 teaspoon Salt
• 1.5 pounds Russet potatoes
• 1 cup Farmer's cheese
• 1 medium Yellow onion
• 2 tablespoons Butter
• 1/4 teaspoon Black pepper
• 1 medium Yellow onion
• 1 tablespoon Butter
• 1 teaspoon Sugar
• pinch Salt

Instructions

1. Step 1: Prepare the dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 1/2 cup water while mixing until a shaggy dough forms. Turn onto a floured surface and knead for 5 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
2. Step 2: Prepare the filling: Boil 1.5 pounds diced potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth. In a skillet, melt 2 tablespoons butter over medium heat, add 1 medium thinly sliced onion, and cook for 5 minutes until softened. Add the mashed potatoes, 1 cup crumbled farmer's cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until combined and cool.
3. Step 3: Prepare the caramelized onion topping: Melt 1 tablespoon butter in a small skillet over medium-low heat. Add 1 medium thinly sliced onion and cook for 20-25 minutes, stirring occasionally, until golden brown. Add 1 teaspoon sugar and a pinch of salt, and continue cooking for 5 more minutes until deeply caramelized.
4. Step 4: Roll out the dough: On a floured surface, roll the rested dough into a thin rectangle. Cut into 4-inch circles using a glass or cutter. Place 1 tablespoon of potato filling in the center of each circle. Fold the dough over to form a half-moon, then seal the edges by crimping with a fork.
5. Step 5: Cook the pierogi: Bring a large pot of salted water to a rolling boil. Add the pierogi and cook for 3-4 minutes until they float to the top. Remove with a slotted spoon.
6. Step 6: Serve: Place cooked pierogi on a plate and top with 2 tablespoons of the caramelized onion mixture.