Project Description

Potato and Salami Pierogies with Caramelized Onions

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4 Servings
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Difficulty Level
Active Prep
Active Prep
1 hour 30 min
Total Time
Total Time
3 hours

Potato and salami pierogies with caramelized onions have survived the test of time since their birth in 13th-century Poland and have a place as one of the great stuffed dumplings of the world. And no wonder. Tender discs of dough filled with just about anything tasty, fried in butter (our favorite way) and served with caramelized onions, they are the best kind of addiction.

See Cook’s Notes for freezing instructions and a tasty way to use up any extra filling.


for the onions

Melt the butter in a medium nonstick skillet over medium heat until sizzling, about 3 minutes. Stir in the onions and salt and cook without browning to soften a little, stirring occasionally, about 8 minutes. Turn the heat to low and continue to cook, stirring frequently, until the onions take on a rich brown color and turn jammy and super soft, about 1 hour 15 minutes more. Adjust heat as needed, alternating between low and medium-low settings, to keep onions cooking ever-so-slowly. If they begin to dry out, add 1/4 cup of water to the pan and continue cooking. (Onions may be prepared ahead, covered and refrigerated when cooled, then reheated before serving.)

for the filling

Cover the potato chunks with cold water in a medium saucepan. Bring to a boil over high heat and then simmer until potatoes are soft and a sharp knife pierces the flesh easily, 15 to 20 minutes. Drain, and then press through a ricer into a medium mixing bowl. Stir in the salami, half-and-half and salt and combine. Taste for additional salt if needed. (Makes a generous 2 cups.)

for the dough

Melt the butter in a heatproof bowl or glass measuring cup in the microwave in 30-second intervals until melted. Let cool.

Whisk the flour and salt in a large bowl. Stir in the melted butter, sour cream and egg until combined, but don’t overmix. Use your hands to bring together if needed. Cover the bowl with a kitchen towel and let the dough rest for 15 minutes.

Pierogies freeze quite well and are handy to have around for an emergency dinner or late-night craving. Freeze uncooked pierogies on a baking sheet, then transfer to plastic freezer bags. They can be cooked right from the freezer: either boil them for about 5 minutes until they float to the top, or deep fry them at 350 degrees for about 5 minutes.

And that extra filling? It makes an incredible potato cake the next day. Form into patties and bread as you would a chicken cutlet (flour, egg, breadcrumbs) and shallow fry in a pan with 2 tablespoons of oil over medium high heat until golden brown. Then flip, cook and serve.


caramelized onions

  • 2 tablespoons unsalted butter
  • 1 large onion, sliced (about 3 cups)
  • 1/2 teaspoon kosher salt


  • 8 ounces russet potato (about 1 medium), peeled and cut into chunks
  • 4 ounces parmesan cheese salami, cut into 1/4-inch cubes
  • 2 tablespoons half-and-half
  • 1/4 teaspoon kosher salt


  • 4 tablespoons unsalted butter, cut into pats
  • 2 cups all-purpose flour, spooned in and leveled, plus more for rolling
  • 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1 large egg, lightly beaten
  • 1 large egg beaten with a splash of water
  • 6 tablespoons unsalted butter, for frying
  • Sour cream, for serving

special equipment

  • potato ricer; 3-inch round metal cutter


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