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Tender Pierogi Recipe with Caramelized Onions – Easy Polish Friendsgiving Classic

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These tender pierogi feature a pillowy sour cream dough, creamy potato and cheese filling, and a topping of sweet, jammy caramelized onions. Perfect for Friendsgiving, potlucks, or cozy family dinners, this Polish comfort food is easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 large egg (room temperature)
  • 1/2 cup sour cream (full-fat for best texture)
  • 1/2 teaspoon salt
  • 1/4 cup water (may need a bit more depending on humidity)
  • 2 medium russet potatoes (about 14 oz, peeled and diced)
  • 3/4 cup farmer’s cheese or ricotta (drained well)
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • 2 large yellow onions (about 14 oz), thinly sliced
  • 2 tablespoons unsalted butter (plus more for frying pierogi)
  • Pinch of salt
  • 1 teaspoon sugar (optional, helps with caramelization)
  • Sour cream (for dipping)
  • Fresh chives or parsley (finely chopped, optional)

Instructions

  1. In a large mixing bowl, combine flour and salt. Create a well in the center and add egg, sour cream, and water. Mix gently with a fork until shaggy, then knead by hand for 7-10 minutes until smooth and elastic. If the dough feels dry, add a splash more water. Cover with a clean towel and let rest for 30 minutes.
  2. Peel and dice potatoes. Place in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15 minutes until fork-tender. Drain well and mash with butter. Stir in farmer’s cheese or ricotta. Season with salt and pepper. Let cool slightly.
  3. Slice onions thinly. Melt butter in a large skillet over medium-low heat. Add onions, pinch of salt, and sugar (if using). Cook, stirring every few minutes, for 25-30 minutes until onions are deeply golden, soft, and jammy.
  4. On a floured surface, roll out dough to 1/8-inch thickness. Cut rounds using a 3-inch cutter. Place a heaping teaspoon of filling in the center of each round. Fold dough over to form a half-moon and pinch edges tightly (use a fork for extra sealing).
  5. Bring a large pot of salted water to a gentle boil. Add pierogi in batches—don’t crowd them! Boil for 3-5 minutes, until they float and look slightly puffed. Remove with a slotted spoon and let drain.
  6. Melt a little butter in a skillet over medium heat. Add boiled pierogi and fry for 2-3 minutes per side until golden and crisp. Top with caramelized onions.
  7. Arrange pierogi on a platter, scatter caramelized onions over the top, and sprinkle with fresh chives. Serve hot with a bowl of sour cream for dipping.

Notes

Resting the dough makes it easier to roll and keeps pierogi tender. Roll dough evenly to avoid splitting. Caramelize onions slowly for best flavor. Seal edges tightly to prevent filling leaks. Boil then pan-fry for crispiness. Pierogi can be made ahead, refrigerated, or frozen. For gluten-free or vegan adaptations, use appropriate flour and dairy substitutes.

Nutrition

Keywords: pierogi, Polish recipe, Friendsgiving, caramelized onions, comfort food, vegetarian, potato cheese filling, easy pierogi, homemade pierogi, holiday recipe

Find it online: https://hungermind.com/tender-pierogi-recipe-with-caramelized-onions-easy-polish-friendsgiving-classic/