Potato, Mushroom & Caramelized Onion Pierogi

There’s something deeply comforting about biting into a perfectly cooked Potato, Mushroom & Caramelized Onion Pierogi. After a long day at work, these pillowy dumplings filled with savory potatoes, earthy mushrooms, and sweet caramelized onions offer the ultimate comfort food experience. The contrast between the tender dough and the hearty, flavorful filling creates a sensory experience that’s hard to resist – the slight chew of the dough giving way to the creamy potato mixture, punctuated by the umami of mushrooms and the sweet depth of slowly caramelized onions.

Whether you’re a seasoned pierogi maker or trying your hand at homemade Potato, Mushroom & Caramelized Onion Pierogi for the first time, this traditional Polish recipe is easier than you might think. The best part? These dumplings are versatile enough for a casual family dinner yet impressive enough for festive gatherings. Let me show you how to create this classic Eastern European dish that will transport you straight to a Polish grandmother’s kitchen.

Why You’ll Love This Potato, Mushroom & Caramelized Onion Pierogi

• ✅ Traditional homemade Potato, Mushroom & Caramelized Onion Pierogi brings authentic Polish flavor to your table
• ✅ The easy Potato, Mushroom & Caramelized Onion Pierogi filling requires simple, affordable ingredients
• ✅ Perfect comfort food Potato, Mushroom & Caramelized Onion Pierogi that satisfies even the pickiest eaters
• ✅ Make-ahead friendly vegetarian Potato, Mushroom & Caramelized Onion Pierogi for busy weeknights
• ✅ Freezer-friendly Potato, Mushroom & Caramelized Onion Pierogi that maintain their delicious taste for months

Ingredients for Potato, Mushroom & Caramelized Onion Pierogi

For the Pierogi Dough:

• 2 cups full-fat plain or Greek yogurt (sour cream works as an alternative)
• 1 egg, lightly beaten
• 1 teaspoon salt
• 2¼ cups all-purpose flour, plus more for kneading and rolling (for gluten-free option, substitute with a 1:1 gluten-free flour blend)

For the Filling:

• 2 yellow onions, finely chopped
• 1 pound white mushrooms, trimmed and finely diced (cremini or baby bella mushrooms make excellent substitutes)
• ¾ pound russet potatoes (about 2 medium potatoes), perfect for mashing
• 4-6 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Sour cream or full-fat Greek yogurt for serving

How to Make Potato, Mushroom & Caramelized Onion Pierogi – Step by Step

1. In a large bowl, combine the yogurt, beaten egg, and salt until smooth.
2. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
4. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes at room temperature.
5. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
6. Add the chopped onions with a pinch of salt and cook slowly for 25-30 minutes, stirring occasionally.
7. The onions are ready when they’re deeply golden brown and sweet-smelling. Remove half of the onions and set aside for serving.
8. While the onions are caramelizing, peel and cut the potatoes into 1-inch cubes.
9. Place the potatoes in a pot with cold, salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
10. In the skillet with the remaining caramelized onions, add 2 tablespoons of butter and the diced mushrooms.
11. Cook the mushrooms on medium-high heat until they release their moisture and become golden brown, about 8-10 minutes.
12. Drain the potatoes well and return them to the pot. Mash them thoroughly.
13. Add the mushroom and onion mixture to the mashed potatoes, season with salt and pepper, and mix well.
14. Allow the filling to cool to room temperature before assembling the pierogi.
15. Divide the rested dough into two portions. Keep one covered while you work with the other.
16. On a floured surface, roll the dough to about 1/8-inch thickness.
17. Using a 3-inch round cookie cutter or a drinking glass, cut out circles from the dough.
18. Place 1 tablespoon of filling in the center of each circle.
19. Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal.
20. Transfer the formed pierogi to a floured baking sheet, making sure they don’t touch.
21. Bring a large pot of salted water to a gentle boil.
22. Working in batches of 6-8, carefully drop pierogi into the water.
23. Cook until they float to the surface, then continue cooking for 2-3 minutes more.
24. Remove with a slotted spoon and transfer to a colander to drain briefly.
25. In a large skillet, melt 2 tablespoons of butter over medium heat.
26. Add the boiled pierogi in a single layer and pan-fry until golden and crisp on both sides, about 2-3 minutes per side.

Pro Tips for Making the Best Potato, Mushroom & Caramelized Onion Pierogi

• Don’t rush the onions: The secret to incredible Potato, Mushroom & Caramelized Onion Pierogi is properly caramelized onions. Cook them low and slow for maximum sweetness.
• Cool the filling completely: Hot filling will make the dough soggy and difficult to seal.
• Keep your work surface floured: This prevents the pierogi dough from sticking during rolling and cutting.
• Seal properly: Press the edges firmly with your fingers, then use the tines of a fork to create decorative crimped edges that ensure a tight seal.
• Make ahead: You can prepare the dough and filling a day in advance and store them separately in the refrigerator.
• For gluten-free pierogi: Replace all-purpose flour with a 1:1 gluten-free flour blend and add ½ teaspoon of xanthan gum if the blend doesn’t already contain it.

Best Ways to Serve Potato, Mushroom & Caramelized Onion Pierogi

The traditional Polish way to serve Potato, Mushroom & Caramelized Onion Pierogi is with the reserved caramelized onions on top, a dollop of sour cream, and a sprinkle of fresh herbs like chives or dill. For a complete meal, consider these accompaniments:

• A simple side salad with a light vinaigrette dressing
• Braised red cabbage or sauerkraut
• Crispy bacon bits (for non-vegetarians)
• A dollop of applesauce (a traditional Polish pairing)
• Grilled kielbasa (for a hearty non-vegetarian feast)

Storage & Leftovers

Refrigerator: Cooked Potato, Mushroom & Caramelized Onion Pierogi will keep in an airtight container for up to 3 days.

Freezer: For longer storage, freeze uncooked Potato, Mushroom & Caramelized Onion Pierogi on a baking sheet until solid, then transfer to freezer bags. They’ll keep for up to 3 months. Cook from frozen by adding 2-3 minutes to the boiling time.

Reheating: The best way to reheat Potato, Mushroom & Caramelized Onion Pierogi is to briefly boil them and then pan-fry in butter until crisp and heated through. Alternatively, you can microwave them covered with a damp paper towel until hot.

Frequently Asked Questions

How do you know when Potato, Mushroom & Caramelized Onion Pierogi are done cooking?

When pierogi first float to the surface of the boiling water, they need about 2-3 more minutes of cooking. The dough should be tender but not mushy. For the perfect texture, finish them by pan-frying until golden.

Can I make Potato, Mushroom & Caramelized Onion Pierogi ahead of time?

Absolutely! You can prepare the dough and filling up to 24 hours ahead and store them separately in the refrigerator. You can also freeze fully formed, uncooked Potato, Mushroom & Caramelized Onion Pierogi for up to 3 months.

What’s the secret to a good Potato, Mushroom & Caramelized Onion Pierogi dough?

The key is allowing the dough to rest for at least 30 minutes after kneading. This relaxes the gluten and makes the dough more elastic and easier to work with. Also, using full-fat yogurt or sour cream creates a tender, flavorful dough.

Can I bake Potato, Mushroom & Caramelized Onion Pierogi instead of boiling them?

Traditional Potato, Mushroom & Caramelized Onion Pierogi are boiled first, then pan-fried. While you can brush them with butter and bake at 375°F (190°C) for about 20 minutes until golden, they won’t have the same authentic texture as the boiled-then-fried method.

Nutritional Information for Potato, Mushroom & Caramelized Onion Pierogi

Per serving (5 pierogi):

• Calories: 320 kcal
• Carbohydrates: 46g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 440mg
• Fiber: 3g
• Sugar: 4g

Conclusion

These homemade Potato, Mushroom & Caramelized Onion Pierogi are more than just a meal—they’re a connection to Eastern European culinary traditions that have brought comfort to generations. The combination of fluffy potatoes, earthy mushrooms, and sweet caramelized onions wrapped in a tender dough creates a symphony of flavors and textures that’s truly satisfying.

While making pierogi from scratch might seem intimidating at first, the process is straightforward and rewarding. Plus, there’s nothing quite like the pride of serving homemade Potato, Mushroom & Caramelized Onion Pierogi to appreciative family and friends.

Have you tried making these Potato, Mushroom & Caramelized Onion Pierogi? What’s your favorite filling combination? Share your experience in the comments below, and don’t forget to rate this recipe if you enjoyed it!

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