cheese and potato pierogi recipe

Written ByJenny Smyth Posted on
cheese and potato pierogi recipe
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The Best cheese and potato pierogi recipe

I’m so excited to share with you one of my family’s favorite recipes, cheese and potato pierogi! This traditional Polish dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The story behind pierogi is fascinating – they originated in Eastern Europe, where people would fill dough with meat, cheese, fruits, or vegetables. My husband’s Polish grandmother used to make these for him when he was a child, and now I continue the tradition for our kids.

The combination of tender potatoes and gooey cheese wrapped in a delicate dough is simply irresistible. When you take a bite, the textures and flavors meld together perfectly, making it hard to resist another bite…

or three. My kids love helping me make these because it’s such a fun and interactive process – we all get to work together to create something delicious.

One of the best things about this recipe is how versatile it is – you can enjoy it as a main course, side dish, or even snack. It’s also incredibly easy to customize with your favorite fillings or toppings.

I like to serve them with a dollop of sour cream or applesauce for an added touch of sweetness. Whether you’re serving it at a family dinner or a special occasion, these cheese and potato pierogi are sure to be a hit.

Cheese and Potato Pierogi

Cheese and Potato Pierogi

4.6 from 1866 votes

These homemade pierogi are filled with a creamy mixture of mashed potatoes and sharp cheddar cheese, then boiled and pan-fried until golden. They make a comforting and satisfying meal or side dish that can be served with sour cream and caramelized onions.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 4Cuisine: InternationalCalories: 450 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 large russet potatoes, peeled and cubed
1 cup shredded sharp cheddar cheese
1/4 cup sour cream
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

2 tablespoons unsalted butter
1 large onion, thinly sliced
Sour cream

👨‍🍳Directions

1Place the cubed potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce to medium-high and cook for 15 minutes until the potatoes are fork-tender.
3Drain the potatoes and return them to the pot.
4Mash the potatoes until smooth, then stir in the shredded cheddar cheese, sour cream, butter, salt, and pepper.
5Mix until the cheese is fully melted and the filling is creamy.
6Set aside to cool slightly.
7In a large mixing bowl, combine the flour and salt.
8Make a well in the center and add the egg, sour cream, melted butter, and warm water.
9Mix with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
10Divide the dough into two equal portions and roll each out on a floured surface to 1/8-inch thickness.
11Use a 3-inch round cutter to cut out circles, rerolling scraps as needed.
12You should have about 24 circles.
13Place a heaping teaspoon of the potato filling in the center of each dough circle.
14Fold the dough over to form a half-moon shape and press the edges firmly to seal, using a fork to crimp if desired.
15Ensure no filling leaks out.
16Bring a large pot of salted water to a boil over high heat.
17Working in batches, drop the pierogi into the boiling water and cook for 3 to 4 minutes, until they float to the surface.
18Remove with a slotted spoon and drain well.
19In a large skillet, melt 2 tablespoons of butter over medium heat.
20Add the sliced onion and cook, stirring occasionally, for 10 minutes until soft and golden brown.
21Remove the onions and set aside.
22In the same skillet, add the boiled pierogi in a single layer and cook over medium-high heat for 2 to 3 minutes per side, until golden brown and crispy.
23Serve hot topped with the caramelized onions and a dollop of sour cream.

🔧Equipment

Large pot
Mixing bowls
Rolling pin
Round cookie cutter or glass (3-inch)
Slotted spoon
Large skillet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a quicker version, you can use leftover mashed potatoes. To freeze uncooked pierogi, place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding an extra minute to the boiling time.

Watch Video Of How Cheese and Potato Pierogi Works

These cheese and potato pierogi are always a good idea – whether you’re serving them at a family dinner or a special occasion. They’re perfect for any mealtime because they’re easy to reheat and can be customized with your favorite fillings or toppings.

One of my favorite things about this recipe is how versatile it is – you can enjoy them as a main course, side dish, or even snack. And don’t forget to store leftovers properly so they stay fresh for up to 3 days in the fridge or 2 months in the freezer.

❓ Frequently Asked Questions About Cheese and Potato Pierogi

Q: What is the origin of pierogi?

Pierogi are an ancient dish that originated in Eastern Europe, specifically in Poland and other Slavic countries. They were traditionally made with simple ingredients like flour, water, and filling materials like potatoes, cheese, or meat.

Q: What makes pierogi so delicious?

The combination of textures and flavors in pierogi is what makes them so irresistible. The tender potatoes and gooey cheese wrapped in a delicate dough creates a perfect harmony of flavors that will leave you wanting more.

Q: Can I use different types of cheese?

Of course! While traditional pierogi recipes often call for farmer’s cheese or Russian-style cheese, you can experiment with other types like mozzarella, cheddar, or even feta.

Q: How do I store leftover pierogi?

You can store leftover pierogi in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating, simply boil them in water for 2-3 minutes or until they float to the surface.

Q: Can I make pierogi ahead of time?

Sure! You can prepare the dough and filling ahead of time and store them separately in the refrigerator for up to 24 hours before assembling the pierogi.

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