Potato and Cheese Pierogi Recipe

These homemade Potato and Cheese Pierogi are comfort food at its finest – tender dough pockets filled with creamy potato and cheese, then pan-fried to golden perfection. While making pierogi from scratch might sound intimidating, this recipe breaks it down into simple steps that even beginners can master. The result is utterly delicious dumplings that will transport you straight to Eastern European kitchens where recipes like this have been treasured for generations.

Ingredients You’ll Need

For the Dough

• All-purpose flour: Forms the foundation of the pierogi dough, giving it structure while maintaining tenderness.
• Eggs: Bind the dough together and enrich it with flavor and color.
• Sour cream: The secret to a tender, pliable dough that won’t toughen up during cooking.
• Water: Helps bring everything together into a workable consistency.

For the Filling

• Mashed potatoes: Create a creamy, hearty base for the filling – leftover mashed potatoes work beautifully here!
• Garlic powder & onion powder: Add depth of flavor without the texture of fresh garlic or onions.
• Salt & pepper: Essential seasonings that enhance all the other flavors.
• Cheddar cheese: Provides richness and that irresistible gooey texture when the pierogi are hot.

For Serving

• Butter: For pan-frying and adding rich flavor to the finished pierogi.
• Sour cream: The classic topping that adds tanginess against the rich filling.
• Chives: Bring a fresh, mild onion flavor and pop of color.

Variations

• Caramelized Onion: Mix caramelized onions into the potato filling for extra sweetness and depth.
• Bacon Lovers: Add crumbled bacon to the filling or use it as a topping along with the sour cream.
• Mushroom Edition: Sauté mushrooms until golden and mix them into the potato filling for an earthy twist.
• Sweet Option: Create a dessert pierogi by filling with sweetened farmer’s cheese and serving with melted butter and a sprinkle of cinnamon sugar.

How to Make Potato and Cheese Pierogi

Step 1: Prepare the Dough

Combine flour, eggs, sour cream, and water in a large mixing bowl. Mix until the ingredients form a cohesive dough. Turn it out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes – this relaxes the gluten and makes the dough easier to work with.

Step 2: Make the Filling

While the dough rests, prepare your filling by combining mashed potatoes, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese in a bowl. Mix thoroughly until all ingredients are well incorporated. The warmth from freshly made mashed potatoes will help melt the cheese slightly, but cooled leftover potatoes work just as well.

Step 3: Form the Pierogi

Divide the dough into tablespoon-sized pieces and roll them into balls. On a lightly floured surface, roll each ball into a 3½ to 5-inch circle. Keep the rolled-out dough covered with a damp towel to prevent drying while you work. Place a heaping tablespoon of filling in the center of each circle, fold in half, and pinch the edges firmly to seal. You can use your fingers or press with the tines of a fork for a decorative edge.

Step 4: Boil the Pierogi

Bring a large pot of salted water to a boil. Cook the pierogi in small batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and place on a paper towel-lined plate to drain. This initial boiling cooks the dough and ensures the filling is hot throughout.

Step 5: Pan-Fry to Perfection

Melt butter in a large skillet over medium heat. Add the boiled pierogi and sauté until golden brown and crispy on both sides, about 2-3 minutes per side. This step transforms the texture and adds rich buttery flavor.

Step 6: Serve and Enjoy

Transfer to serving plates, top with a dollop of sour cream, and sprinkle with fresh chives. Serve immediately while hot and crispy.

How to Serve

Classic Pairings

Serve pierogi as a main dish with a side of braised cabbage, cucumber salad, or a simple green salad with vinaigrette.

Topping Ideas

Beyond the traditional sour cream and chives, try topping with caramelized onions, crumbled bacon, or sautéed mushrooms.

Complete the Meal

For a heartier meal, serve alongside kielbasa or another smoked sausage, with a dollop of applesauce on the side.

Make Ahead and Storage

Storing Leftovers

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper to prevent sticking.

Freezing

Pierogi freeze beautifully! After boiling (but before frying), let them cool completely, then arrange in a single layer on a baking sheet. Freeze until solid, then transfer to freezer bags. They’ll keep for up to 3 months.

Reheating

For refrigerated pierogi, reheat by pan-frying in butter until hot and crispy. For frozen pierogi, you can either thaw in the refrigerator overnight before frying or boil them straight from frozen until they float, then pan-fry as usual.

FAQs

Final Thoughts

These Potato and Cheese Pierogi truly represent the heart of comfort food – simple ingredients transformed into something magical through a bit of time and care. While they might take a little effort to prepare, the process is actually quite fun, and the results are absolutely worth it. Whether you’re connecting with your Eastern European heritage or simply exploring new culinary traditions, these pierogi are sure to become a cherished recipe in your collection. Give them a try the next time you’re craving something truly satisfying!

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