Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Potato and Cheese Pierogi

Potato and Cheese Pierogi


  • Author: Rasha Annan
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These Potato and Cheese Pierogi are tender, handmade dumplings filled with creamy mashed potatoes, buttery onions, and rich cheese. Lightly pan-fried for golden edges, they deliver a comforting blend of texture and flavor that feels like home in every bite.


Ingredients

Scale

For the dough:

  • 2 cups all-purpose flour (plus extra for dusting)

  • 1 large egg

  • ½ cup warm water

  • 1 tablespoon sour cream

  • ½ teaspoon salt

For the filling:

  • 1 ½ pounds russet or Yukon Gold potatoes, peeled and cut into chunks

  • 1 cup farmer’s cheese (or ricotta or dry cottage cheese)

  • ½ cup shredded sharp cheddar cheese

  • 1 small onion, finely chopped and sautéed in butter

  • 2 tablespoons unsalted butter

  • Salt and black pepper to taste

For serving:

  • 2 tablespoons butter

  • ½ small onion, sliced and caramelized

  • Sour cream or chives for garnish


Instructions

  1. Prepare the filling: Boil potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let them steam dry for a few minutes. Mash until smooth, then stir in farmer’s cheese, cheddar, sautéed onions, butter, salt, and pepper. Mix well and set aside to cool.

  2. Make the dough: In a large bowl, mix flour and salt. Add egg and sour cream, then slowly pour in warm water while mixing until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and rest for 30 minutes.

  3. Assemble the pierogi: Divide dough in half and roll out to ⅛-inch thickness. Cut circles with a 3-inch cutter. Place a small spoonful of filling in the center, fold, and seal edges tightly.

  4. Cook the pierogi: Bring salted water to a gentle boil. Drop pierogi in batches; when they float to the top, cook for 1 more minute. Remove with a slotted spoon.

  5. Pan-fry (optional): Melt butter in a skillet and sauté boiled pierogi until golden brown on both sides. Serve with caramelized onions and sour cream.

Notes

Resting the dough helps prevent tearing during sealing.

Avoid overstuffing to keep the pierogi from leaking.

Freeze uncooked pierogi on a tray before transferring to bags for long-term storage.

For extra flavor, add crispy bacon or herbs to the filling.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Boiled and Pan-Fried
  • Cuisine: Polish / Eastern European

Nutrition

  • Serving Size: 4 pierogi (approx.)
  • Calories: 370 kcal
  • Sugar: 2 g
  • Sodium: 380 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 75 mg