Potato and cheese pierogi are sauteed in butter and caramelized onions for a delicious and indulgent dish. Served as an appetizer, main course, side dish or dessert, pierogies are the ultimate form of comfort food.
Poland is the homeland of pierogies, but they are also popular in other European countries including Germany, which is where I got the inspiration for this recipe. Pierogi can be served as an appetizer, main course, side dish, or even a dessert! But I like to serve them up as a side dish with this chicken schnitzel.
I know the steps to make potato and cheese pierogi may look intimidating, but don’t let that scare you. I promise they aren’t hard to make, they just take a little bit of patience! The time and effort you put into making them will be sooo worth it. You’ll never want to buy the frozen kind ever again.
Ingredients to Make This Potato and Cheese Pierogi
Pierogi Dough
Pierogi dough is a simple, yet soft and pliable dough made of flour, salt, egg, water, milk and vegetable oil. The dough is easy to roll, cut, and shape.
Pierogi Filling
- Mashed potatoes – Fresh or instant mashed potatoes can be used. Although, freshly made mashed potatoes are going to provide the best flavor and texture.
- Cheddar cheese – I like to use sharp cheddar cheese, but you can experiment with other flavors.
- Sour cream – Sour cream adds a nice flavor and gives the potatoes a creamier consistency.
- Butter – Butter is used to caramelize the onions and pan fry the pierogies.
- Salt – Helps to bring out the flavor.
- Shallot – Shallots add a subtle sweet flavor.
How to Make This Recipe
- Whisk together warm water, milk, egg, and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes.
- Add vegetable oil and knead until the dough is smooth and elastic.
- Cover bowl for 45 minutes.
- While the dough is resting, make the filling. Mix together mashed potatoes, cheddar cheese, sour cream, and salt.
- Sprinkle flour on the counter and roll out the dough. Cut out dough into circles. Place filling on a circle. Wet the edge with some water, fold the circle in half, and press edges together with a fork.
- Boil a pot of water. Place pierogies in the boiling water and boil until they float. Once floating, allow water to return to a boil and cook an additional 4-5 minutes.
- In a large skillet, melt butter over medium heat. Add shallots and cook until golden. Add drained pierogies and fry until browned and crisped. Serve with sour cream.
Top Tips for Making Pierogi
- After you knead the pierogi dough, it should be smooth and stretchy. Add extra flour or water, if necessary.
- Don’t overfill the pierogi. You really only need 1 tablespoon of filling inside each dumpling, any more than that and you risk the filling leaking out when you boil the pierogi.
- Make sure the pierogi are completely sealed at the seams before boiling. Moistening the seam with water can help if the dough isn’t sticking together.
- To prevent pierogi from sticking together, boil them in small batches. I’d recommend 5-6 pierogi at a time.
What to Serve with Potato and Cheese Pierogi
- Sour cream
- Applesauce
- Sautéed mushrooms
- Sauerkraut
- Kielbasa
- Fried and crumbled bacon
More Sides You’ll Enjoy
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
Potato and cheese pierogi are sauteed in butter and caramelized onions for a delicious and indulgent dish. Served as an appetizer, main course, side dish or dessert, pierogies are the ultimate form of comfort food.
- 3 cups all-purpose flour
- 1 tsp salt
- 1 egg
- 3/4 cup warm water
- 1/4 cup milk
- 1 tsp vegetable oil
- 1 cup mashed potatoes
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1/2 tsp salt
- 2 Tbsp unsalted, butter
- 1 shallot diced
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Whisk together warm water, milk, egg and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes.
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Add 1/2 teaspoon of vegetable oil and knead until dough is smooth and elastic. Dough will be slightly sticky at first. Knead for 5-10 minutes until dough is stretchy.
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Cover the bowl for 45 minutes. Dough will not rise, this just allows the gluten to relax so the dough can be shaped and stretched easier.
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While the dough is resting, make the filling. Mix together mashed potatoes, cheddar cheese, sour cream, and 1/2 teaspoon of salt. The filling should be able to stick together.
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Sprinkle flour on the counter and roll out the dough until it is 1/8 inch thick. Use a ramekin or cookie cutter that is 3-4 inches wide. Cut out dough into circles. Place 1 tablespoon of filling inside circle. Wet the edge with some water, fold the circle in half, and press edges together with a fork. Continue the process until all of the dough has been used up.
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Boil a pot of water and add 1 tablespoon of salt. Place 5-6 pierogies in the boiling water and boil until they float. Once floating, allow water to return to a boil and cook an additional 4-5 minutes.
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In a large skillet, melt the butter over medium heat. Add shallots and cook until golden. Add drained piergoi and fry until browned and crisped.
- After you knead the pierogi dough, it should be smooth and stretchy. Add extra flour or water, if necessary.
- Don't overfill the pierogi. You really only need 1 tablespoon of filling inside each dumpling, any more than that and you risk the filling leaking out when you boil the pierogi.
- Make sure the pierogi are completely sealed at the seams before boiling. Moistening the seam with water can help if the dough isn't sticking together.
- To prevent pierogi from sticking together, boil them in small batches. I'd recommend 5-6 pierogi at a time.
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