146 minutes•Hard•Serves 6
Classic Potato and Cheese Pierogi with Caramelized Onions and Kielbasa
By @chef30
A comforting and hearty dish featuring homemade pierogi filled with creamy mashed potatoes and cheese, topped with sweet caramelized onions and savory kielbasa.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 cups all-purpose flour
- ●1 large egg
- ●1/2 cup sour cream
- ●1/4 cup melted butter
- ●1/4 cup warm water
- ●1/2 teaspoon salt
- ●1.5 lbs Yukon Gold potatoes
- ●4 oz sharp cheddar cheese
- ●2 oz cream cheese
- ●1/4 cup milk
- ●2 tablespoons butter
- ●to taste salt
- ●to taste pepper
- ●1 large onion
- ●2 tablespoons butter
- ●1 kielbasa sausage
Instructions
- 1Prepare the dough by combining flour, egg, sour cream, melted butter, warm water, and salt. Knead until smooth, then let rest.
- 2Boil potatoes until tender. Mash with cheddar cheese, cream cheese, milk, and butter. Season with salt and pepper.
- 3Roll out the dough and cut into circles. Fill each circle with potato mixture, fold over, and seal edges.
- 4Boil pierogi until they float, then pan-fry in butter until golden brown.
- 5Caramelize sliced onions in butter until golden brown and sweet.
- 6Slice kielbasa and pan-fry until browned.
- 7Serve pierogi topped with caramelized onions and kielbasa.
Recipe details
- Cuisine
- Polish
- Category
- Main course
- Preparation
- 95 minutes
Estimated total: 146 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients: 5 min planning allowance (setup)
- Prep dough ingredients: 5 min planning allowance (simple_prep)
- Prep potatoes and onions: 10 min planning allowance (vegetable_prep)
- Prep filling ingredients: 5 min planning allowance (simple_prep)
- Prep kielbasa: 10 min planning allowance (meat_prep)
- Combine dough ingredients: 3 min planning allowance (mix)
- Knead dough: 15 min planning allowance (dough_prep)
- Rest dough: 30 min planning allowance (cool)
- Boil potatoes: 10 min planning allowance (boil_heat)
- Mash potatoes with cheese, milk, butter: 3 min planning allowance (mix)
- Season potato filling: 2 min planning allowance (transfer)
- Roll out dough: 15 min planning allowance (shape)
- Cut dough into circles: 15 min planning allowance (shape)
- Fill and seal pierogi: 5 min planning allowance (assemble)
- Preheat pan for onions: 3 min planning allowance (pan_preheat)
- Caramelize onions: 15 min planning allowance (simmer)
- Preheat pan for kielbasa: 3 min planning allowance (pan_preheat)
- Pan-fry kielbasa: 8 min planning allowance (saute)
- Boil pierogi (batch 1): 5 min planning allowance (boil_dumplings)
- Pan-fry pierogi (batch 1): 8 min planning allowance (saute)
- Boil pierogi (batch 2): 5 min planning allowance (boil_dumplings)
- Pan-fry pierogi (batch 2): 8 min planning allowance (saute)
- Serve pierogi with onions and kielbasa: 2 min planning allowance (garnish)
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Dough resting
- Assumed 2 batches
- Assumed 2 batches
- Assumed 2 batches
- Assumed 2 batches
- all-purpose flour: USDA cup portion weight
- egg: USDA large portion weight
- sour cream: USDA cup portion weight
- melted butter: USDA cup portion weight
- warm water: USDA serving 8 fl oz portion weight
- salt: USDA tsp portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- Used generic 'Potatoes, flesh and skin, raw' for 'Yukon Gold potatoes'.
- Explicit cheese mass uses the matching USDA nutrients without a household portion.
- Explicit cheese mass uses the matching USDA nutrients without a household portion.
- milk: USDA cup portion weight
- Used 'Milk, producer, fluid, 3.7% milkfat' as a generic milk reference.
- butter: USDA tbsp portion weight
- Unweighed salt: only documented zero nutrients included
- pepper: USDA tsp, ground portion weight
- pepper: Seasoning allowance: 1/4 tsp per 4 servings
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- onion: USDA large portion weight
- butter: USDA tbsp portion weight
- kielbasa sausage: USDA sausage (10" long x 1-1/4" dia) portion weight
- Used 'Polish sausage, pork' for 'kielbasa sausage'.
- all-purpose flour: 250 g · USDA reference 168936
- egg: 50 g · USDA reference 171287
- sour cream: 115 g · USDA reference 171257
- melted butter: 56.75 g · USDA reference 173410
- warm water: 59.25 g · USDA reference 173647
- salt: 3 g · USDA reference 173468
- Yukon Gold potatoes: 680.39 g · USDA reference 170026
- sharp cheddar cheese: 113.4 g · USDA reference 170899
- cream cheese: 56.7 g · USDA reference 173418
- milk: 61 g · USDA reference 171266
- butter: 28.4 g · USDA reference 173410
- salt: documented zero nutrients only · USDA reference 173468
- pepper: 0.86 g · USDA reference 170931
- onion: 150 g · USDA reference 170000
- butter: 28.4 g · USDA reference 173410
- kielbasa sausage: 227 g · USDA reference 174577
pierogi · potatoes · cheese · kielbasa
Estimated nutrition per serving
675 calories · 19.4 g protein · 57 g carbohydrate · 41.3 g fat · 4 g fiber
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Featured in: Around the World in 80 Meals
From the steel mills to the dinner table, Pittsburgh's Polish heritage shines in this hearty pierogi dinner—pillowy dumplings stuffed with potatoes and cheese, served with caramelized onions and smoky kielbasa.
Read the StoryRecipe Context
This recipe was created with the following context in mind:
Saturday
afternoon snack
winter