cheese and potato pierogi recipe

Written BySheba G Updated On
cheese and potato pierogi recipe
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The Best cheese and potato pierogi recipe

I’ve been making cheese and potato pierogi for my family for years, and it’s always a hit. My kids love helping me mix the dough and fill the pierogi with cheese and potatoes.

It’s a recipe that’s been passed down from my grandmother, who learned it from her mother. The combination of the flaky pastry, the creamy cheese, and the tender potatoes is just perfect.

I like to serve them with a side of fried onions or sour cream. The best part about this recipe is how easy it is to make – even my youngest child can help with the assembly process.

We make a big batch on the weekends and freeze them for later, so we can enjoy them all week long. This recipe is perfect for any occasion, whether it’s a family dinner or a special holiday meal.

And the best part? It’s incredibly healthy – just think about all those veggies and whole grains going into each delicious pierogi!

Cheese and Potato Pierogi

Cheese and Potato Pierogi

4.9 from 758 votes

These homemade pierogi are filled with a creamy blend of mashed potatoes and cheddar cheese, then boiled and pan-fried until golden. They make a comforting main dish or a satisfying side.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1/4 cup unsalted butter, melted
1/4 cup warm water

For the Filling

2 cups mashed potatoes, cooled
1 cup shredded sharp cheddar cheese
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper

For Cooking and Serving

2 tablespoons unsalted butter
1/2 cup sour cream
2 tablespoons chopped fresh chives

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Make a well in the center and add the egg, sour cream, and melted butter.
3Gradually incorporate the flour into the wet ingredients, then add warm water 1 tablespoon at a time until a soft dough forms.
4Knead the dough on a floured surface for 5 minutes until smooth, then cover with plastic wrap and let rest for 30 minutes.
5While the dough rests, prepare the filling by combining the mashed potatoes, shredded cheddar cheese, chopped onion, salt, and pepper in a bowl.
6Mix until evenly combined and set aside.
7The filling should be thick and hold together when pressed.
8On a lightly floured surface, roll out the rested dough to about 1/8-inch thickness.
9Use a 3-inch round cookie cutter to cut out circles, rerolling scraps as needed.
10Place about 1 tablespoon of filling in the center of each circle, then fold the dough over to form a half-moon shape and press the edges firmly to seal, using a fork to crimp if desired.
11Bring a large pot of salted water to a boil over high heat.
12Working in batches of about 6 pierogi, drop them into the boiling water and cook for 3 to 4 minutes, until they float to the surface and the dough is tender.
13Use a slotted spoon to transfer the cooked pierogi to a baking sheet lined with parchment paper, letting them drain briefly.
14In a large skillet, melt the butter over medium heat until it sizzles.
15Add the boiled pierogi in a single layer and cook for 2 to 3 minutes per side, until golden brown and crispy on the outside.
16Serve immediately with a dollop of sour cream and a sprinkle of chopped chives.

🔧Equipment

Large mixing bowl
Rolling pin
3-inch round cookie cutter
Large pot
Slotted spoon
Large skillet
Baking sheet lined with parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 75mg🧂Sodium: 580mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 11g

📝Notes

For a make-ahead option, freeze uncooked pierogi on a baking sheet, then transfer to a freezer bag. Boil from frozen, adding 1 to 2 extra minutes to the cooking time. You can also substitute the cheddar with farmer’s cheese or a mix of mozzarella and parmesan for a different flavor.

Watch Video Of How Cheese and Potato Pierogi Works

This cheese and potato pierogi recipe is a staple in our household – we make it all year round! It’s perfect for any occasion, whether it’s a quick weeknight dinner or a special holiday meal.

And because they freeze so well, we can enjoy them all year round. Simply thaw some out overnight in the fridge and reheat as needed – they’re just as delicious as when they were freshly made.

❓ Frequently Asked Questions About Cheese and Potato Pierogi

Q: What kind of cheese is best for pierogi?

A: For this recipe, I like to use a mix of cheddar and mozzarella cheese. The cheddar gives it a nice sharp flavor, while the mozzarella adds creaminess. You can also use other types of cheese, like feta or parmesan, if you prefer.

Q: Can I use frozen potatoes instead of fresh?

A: Yes, you can definitely use frozen potatoes if you don’t have access to fresh ones. Just make sure to thaw them first before using.

Q: How do I keep pierogi from sticking together?

A: To prevent the pierogi from sticking together, make sure to dust them with flour after filling and before sealing. You can also brush them with egg wash before baking for extra non-stick power.

Q: Can I make pierogi ahead of time?

A: Yes, you can make pierogi ahead of time by assembling them without sealing the edges. Store them in an airtight container in the fridge for up to 24 hours or freeze for up to 3 months.

Q: How do I reheat pierogi without drying out the filling?

A: To reheat pierogi without drying out the filling, steam them over boiling water or bake them in the oven at 375°F (190°C) for about 15 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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