Side Dish: United States – Great Lakes United States (Ohio) – Cleveland-style Potato Pierogi

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 35 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 2 1/4 cups (280 g) all-purpose flour
- 1/2 tsp (3 g) fine salt, plus more for boiling water
- 1 large egg, approx. 50 g
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) milk, plus extra if needed
- 2 tbsp (28 g) unsalted butter, melted
- 2 lb (900 g) russet potatoes, peeled and quartered
- 8 oz (225 g) sharp cheddar cheese, shredded
- 2 tbsp (28 g) unsalted butter (for mash)
- 1/4 cup (60 ml) milk or cream (for mash)
- 1 1/2 tsp (8 g) kosher salt (for filling), adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter (for frying)
- 2 tbsp (30 ml) vegetable oil (for frying, prevents burning)
- 1 large yellow onion, thinly sliced, approx. 200 g
- 1 cup (240 ml) sour cream, for serving (optional)
- 2 tbsp (6 g) chopped fresh chives or green onions, for garnish (optional)

Instructions

Short Description:
Handmade potato-and-cheese pierogi boiled, then pan-fried in butter with golden onions for a crisp, savory Ohio side that reflects Cleveland's Polish and Eastern European influence. Serve hot with sour cream and chives.

Regional Notes:
Cleveland-style pierogi are filled with seasoned mashed potatoes and sharp cheddar cheese, boiled, then pan-fried in butter with onions until edged and crispy — a local twist on Polish pierogi that emphasizes cheese and the browned-onion finish common in Northeast Ohio. This version keeps the traditional boiled dumpling base but leans into the rich cheddar and pan-fry step that Cleveland cooks favor.

1. Make the filling: Place potatoes in a large pot and cover with cold water; add 1 tsp salt. Bring to a boil and simmer until very tender, 15–20 minutes. Drain well and return to the pot.
2. Mash potatoes with 2 tbsp (28 g) butter and 1/4 cup (60 ml) milk or cream until smooth. Stir in shredded cheddar, 1 1/2 tsp (8 g) salt, and 1/2 tsp (1 g) black pepper. Taste and adjust seasoning. Let the filling cool to room temperature.
3. Make the dough: Whisk together 2 1/4 cups (280 g) flour and 1/2 tsp (3 g) salt in a bowl. In a separate bowl, beat 1 large egg (approx. 50 g) with 1/2 cup (120 g) sour cream, 1/4 cup (60 ml) milk, and 2 tbsp (28 g) melted butter. Pour wet ingredients into the flour and mix until a shaggy dough forms.
4. Knead the dough on a lightly floured surface until smooth and elastic, about 5–7 minutes. If too sticky, add flour 1 tbsp at a time. Cover the dough with plastic wrap or a towel and let rest for 20 minutes.
5. Roll and fill: Divide the dough into two pieces. Roll one piece on a lightly floured surface to about 1/8 inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter (or a glass), cut rounds. Gather scraps, reroll, and repeat.
6. Place about 1 to 1 1/2 tbsp (15–22 ml) filling in the center of each round. Brush the edge of the dough with a little water, fold the dough over the filling to form a half-moon, and press edges to seal. Crimp the edge with a fork for a tight seal.
7. Boil the pierogi: Bring a large pot of salted water to a gentle boil. Working in batches, add pierogi (do not overcrowd). When they float, cook 1–2 minutes longer to ensure the dough is cooked through, then remove with a slotted spoon and drain on a clean towel or plate.
8. Caramelize onions: While boiling batches, heat 2 tbsp (28 g) unsalted butter and 1 tbsp (15 ml) oil in a large skillet over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Transfer onions to a bowl and keep warm.
9. Pan-fry pierogi: In the same skillet, add the remaining 2 tbsp (28 g) butter and 1 tbsp (15 ml) oil over medium-high heat. Add boiled pierogi in a single layer (work in batches) and fry until bottoms are golden and crisp, 2–4 minutes per side. Add reserved caramelized onions over the pierogi during the last minute of frying so they warm and meld.
10. Serve: Transfer pierogi to a platter, spoon more caramelized onions and butter from the skillet over them. Serve hot with sour cream and chopped chives or green onions.
11. Make-ahead and storage: Cooked but unfried pierogi can be frozen flat on a tray, then bagged for up to 2 months. Boil from frozen (add a minute or two) then fry as directed. Refrigerate leftovers up to 3 days; reheat in a skillet with butter to restore crispness.