These Homemade Pierogies are easy to make and absolutely delicious; the filling features warm mashed potatoes with melty cheddar cheese. We’re taking simple ingredients and turning them into comfort foods finest.
Potato and cheese pierogies have to be one of my top 10 most commonly craved foods. The first time I tasted a pierogi was 2 years ago when I made them for a client. The end result was mediocre, the filling lacked flavor and the dough was dense and heavy. Not to mention I was a bit overwhelmed by the complexity of this client’s recipe. But a year later I tackled the making of pierogies again, this time using my own recipe, and I was stunned by the difference in texture, flavor, and all around experience!
What is a Pierogi?
A pierogi is a dough dumpling traditionally filled with mashed potatoes and a cheese mixture (which is what I’m doing with this recipe). They’re commonly served with caramelized onions, sour cream, apple sauce, and/or sauerkraut.
You can get creative as you make pierogies; try filling them with the mashed potatoes and cheese for your first go-around and then the second time you make them opt for a more unique route of bacon and cheese, sweet potatoes, or a broccoli and cheese mixture. There are endless possibilities here!
But I will say, the potato and cheese filling is really really good!!!!
Pierogi Dough Recipe with Sour Cream
I love the dough in this pierogi recipe (it’s made with sour cream). It’s so easy to work with and it produces the best pierogis you’ll ever taste!
How to make the dough:
- To a large bowl add flour and salt. Mix. Then add the egg and stir to combine. It won’t be much of a dough at this stage.
- Next, work in the softened butter and sour cream until the dough comes together in a rough but slightly sticky ball. At this point I ditch the wooden spoon and work everything together with my hands.
Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour.
- Wrap the dough in plastic wrap and place in the fridge for 30-60 minutes. The pierogi dough should be used within 1-3 hours of making it.
While the dough is chilling you can make the filling.
A traditional potato and cheese filled pierogi consists of just that, mashed potatoes and cheese.
I’ve made a few pierogi recipes that use farmers cheese in the filling; feel free to add a few tablespoons of it to this recipe if you’d like. I don’t love farmers cheese, and in my opinion, it doesn’t do much for the filling. I’ve also heard of people adding ricotta to their pierogies. So, I’ll say it again, there are endless possibilities!
How to make potato and cheese pierogi filling:
- In a medium sized bowl combine warm mashed potatoes, cheddar cheese, salt, and pepper.
- Stir everything together. The cheese will slowly melt and create an amazing cheesy mashed potato mixture. Maybe grab a spoon and take a small bite of the filling… just to double check it tastes good. *wink*
Tip: I cheated here. I used Idahoan pre-packaged instant mashed potatoes. They’re easy, it takes 4 minutes to make them and they taste really good. However, if you have leftover mashed potatoes, this is the perfect recipe to use them in!
Bonus tip: If you use homemade mashed potatoes, you might want to add more than just 1/4 tsp of salt that’s called for in the recipe.
Once the dough has chilled, pull it out and divide it in half. Using one half at a time, roll the dough into 1/8″ thickness.
Using a 2-3 inch round cutter, cut circles out of the dough. Repeat with the remaining dough.
Place 2 teaspoons of the filling on each round of dough (more or less depending on the size of the circle cutter you used). Fold the dough over to create a pocket around the filling. Dip your finger in water and lightly coat the outer edge of half of the circle with the water. Pinch the edges to seal and then use the tines of a fork to create a stronger seal.
At this point you can place the uncooked pierogies on a wax paper lined plate or baking sheet, cover with plastic wrap, and refrigerate until ready to use. You can freeze the pierogi at this stage too, simply place the pierogi on a baking sheet, place in the freezer for 2 hours or until firm. Transfer the frozen pierogies to a ziplock bag and freeze for up to 3 months.
Boiling the Pierogi
Boil water in a large pot, don’t forget to add a few tablespoons of salt to the water. At the same time, heat a cast iron skillet over medium heat. Add 2 tablespoons of butter to the skillet, stirring the butter so that it’s melted.
Place 8-10 pierogies in the boiling water. Once the pierogi float to the top, spoon them out with a slotted spoon and transfer them to the hot skillet loaded with melted butter.
Cook the pierogi in the skillet for 2-3 minutes on each side or until golden brown and the edges are crisp. Serve immediately with a dollop of sour cream.
Tip: Don’t overcrowd the pot and remember to stir occasionally so that the pierogi don’t stick together.
FAQ about Homemade Pierogies
Can you make pierogi dough ahead of time? Unfortunately, no. Pierogi dough should be used within 1-3 hours of making it.
Can you make the filling in advance? Yes. Make the filling 1-3 days in advance and then store it in the refrigerator in an airtight container. Remove from the fridge and warm the mashed potato mixture, continue by filling each pierogi.
What do you serve with pierogies? Sour cream is my favorite! You can serve them with sauerkraut, caramelized onions and thyme, green onions, mushrooms and bacon, or applesauce.
Tools used to make this recipe:
- A spider strainer, or a slotted spoon.
- Large pot – love my Le Creuset.
- Skillet – always using this one, it’s my favorite.
- Circle cutter – has every size you’ll ever need.
If you love this recipe be sure and check out these comfort foods:
There you have it, an easy recipe for delicious pierogies! If you make this recipe, or any other recipe on the blog don’t forget to leave a comment and review!
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- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup unsalted butter - room temperature
- 1 cup mashed potatoes - warm
- 1 cup grated cheddar cheese
- 1/4 teaspoon salt
- pinch black pepper
- In a large bowl mix the flour and salt. Add the egg and stir to combine. (it won’t be much of a dough at this stage.)
- Work in the softened butter and sour cream until the dough comes together in a rough, but slightly sticky ball.
- Using just your fingertips, knead the dough until it is smooth, less sticky, but still and quite moist. Form the dough into a round ball and cover in plastic wrap. Refrigerate for 30-60 minutes.
- While the dough is chilling combine the warm mashed potatoes, cheddar cheese, salt, black pepper, and onion powder in a medium size bowl. Stir and mash until the cheese is melted and the filling is evenly combined.
Fill the Pierogi
- Roll half of the dough into 1/8” thickness. Using a 2-3 inch round cutter, cut circles out of the dough. Repeat with the other half of the dough.
- Place 2-3 teaspoons of filling on each round of dough (more or less depending on the size of circle cutter you used.) Lightly wet your finger with water and wet the edge of half of the dough. Fold the dough over to create a pocket around the filling. Pinch the edges to seal, and then use the tines of a fork to create a stronger seal.
- You have three options here: you can freeze the perogi (for up to 4 weeks), refrigerate overnight, or cook them right away.
Cook the Pierogi
- Bring a large pot of water to boil. Once boiling add 1-2 tablespoons of salt to the water. Reduce heat to a simmer.
- Place 6-8 pierogi in the simmering water. Once the pierogi float to the top, they are done.
- Place the pierogi on a lightly buttered plate (so that they don’t stick).
- In a skillet over medium to medium-low heat melt a few tablespoons of butter. Transfer the drained pierogi to the skillet and cook until browned and the edges crisped. Serve hot with a dollop of sour cream and a sprinkling of fresh chives.
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