Potato and Cheese Pierogi are sauteed in butter and caramelized onions for a delicious and indulgent dish! Served as an appetizer, main course, or side dish, pierogies are the ultimate form of comfort food.
🔍 Quick Look: Potato and Cheese Pierogi
- 🕒 Ready In: 1 hour
- 🍴 Servings: 36 pierogi
- 🔥 Calories: ~73 per serving
- ⭐ Main Ingredients: Mashed potatoes, cheddar cheese, sour cream, butter, shallot
- 📖 Dietary Info: Vegetarian
- 👩🍳 Method: Boiled and pan-fried
- ⭐ Difficulty: Intermediate
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.
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❤️ Why You'll Love This Recipe
- Creamy Filling - Mashed potatoes, sharp cheddar, and sour cream are mixed together for a rich, comforting filling that makes every bite so delicious!
- Dough is Easy to Work With - The dough rolls out beautifully and seals without a fuss, so even if you're new to making pierogi, the process is approachable.
- Way Better Than Store-Bought - Homemade pierogi have that fresh, buttery flavor and pillowy texture you just can't get from a box.
🛒 Key Ingredients
- 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 too.
- Sour Cream: Sour cream adds a nice flavor and gives the potatoes a creamier consistency.
- Shallot: Shallots add a subtle sweet flavor. Don't skip them!
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Cheddar Cheese: Swap with white cheddar, Gouda, Colby Jack, or even mozzarella for a milder flavor.
- Sour Cream: Greek yogurt also works great and still gives the filling a nice tang.
- Shallot: If you can't find shallots, use a small yellow onion instead.
🥔 How to Make Potato and Cheese Pierogi
- 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.
🌟Expert Tips
- 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.
💭 FAQs
Can I use a different type of cheese for the filling?
Yes, you can experiment with other cheeses like mozzarella, cream cheese, or a mild cheese blend if you prefer.
How do I store leftover pierogi?
After cooking, and once they've cooled, you can store any leftover pierogi in an airtight container in the fridge for up to 3-4 days. They can also be frozen. To freeze, lay them out in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
What if my dough is too sticky to work with?
If your dough is too sticky, sprinkle a little more flour onto the work surface as you roll it out. Be careful not to add too much flour, as it may change the texture of the dough.
What should I serve with pierogi?
Sour cream
Applesauce
Sautéed mushrooms
Sauerkraut
Kielbasa
Fried and crumbled bacon
🥣 More Comforting Side Dishes to Try
📋 Recipe
Potato and Cheese Pierogi
Potato and Cheese Pierogi are sauteed in butter and caramelized onions for a delicious and indulgent dish! Served as an appetizer, main course, or side dish, pierogies are the ultimate form of comfort food.
Ingredients
Dough
- ¾ cup warm water
- ¼ cup milk
- 1 egg
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 teaspoon vegetable oil
Filling
- 1 cup mashed potatoes
- 1 cup cheddar cheese shredded
- ½ cup sour cream
- ½ teaspoon salt
To Saute
- 2 tablespoon butter unsalted
- 1 shallot diced
Instructions
- Whisk together warm water, milk, egg and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes.¾ cup warm water, ¼ cup milk, 1 egg, 1 teaspoon salt, 3 cups all-purpose flour
- Add vegetable oil and knead it in until dough is smooth and elastic. Dough will be slightly sticky at first. Continue kneading the dough for another 5-10 minutes until dough is stretchy.1 teaspoon vegetable oil
- 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.
- While the dough is resting, make the filling. Mix together mashed potatoes, cheddar cheese, sour cream, and ½ teaspoon of salt. The filling should be able to stick together.1 cup mashed potatoes, 1 cup cheddar cheese, ½ cup sour cream, ½ teaspoon salt
- Sprinkle flour on the counter and roll out the dough until it is ⅛ 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.
- 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.
- 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.2 tablespoon butter, 1 shallot
Notes
- 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.
Nutrition
Calories: 73kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 11mgSodium: 128mgPotassium: 43mgFiber: 0.4gSugar: 0.3gVitamin A: 80IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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