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A plate of potato and cheese pierogi.
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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, side dish or dessert, pierogies are the ultimate form of comfort food.

Course Side Dish
Cuisine German
Keyword cheese, pierogi, potatoes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 36 pierogi

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • ¾ cup warm water
  • ¼ cup milk
  • 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 unsalted, butter
  • 1 shallot diced

Instructions

  1. Whisk together warm water, milk, egg and salt. Stir in flour until combined. Cover with a kitchen towel and let sit for 15 minutes.

  2. Add ½ 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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. 

  7. 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.

Recipe 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.