Homemade Pierogi with Cheddar and Potato Filling Recipe

Introduction

Homemade pierogi are delightful Polish dumplings filled with a creamy potato and cheddar cheese mixture. They are comforting, versatile, and perfect for a cozy meal that everyone will love.

Ingredients

• 1 cup all-purpose flour, plus more for kneading and rolling
• 1/4 teaspoon salt
• 1 large egg
• 1/2 tablespoon vegetable oil
• 3 tablespoons warm water
• 1 cup warm mashed potatoes
• 1 tablespoon butter
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 3 tablespoons butter, for frying pan
• 1/2 cup yellow onion, to sauté
• Diced scallions, for serving
• Sour cream, for serving

Instructions

1. Step 1: In a medium bowl, mix the flour and salt. Make a well in the center and add the egg and vegetable oil. Pour in about 2 tablespoons of warm water and begin mixing the dough with a fork, adding a little more water if necessary, until it comes together.
2. Step 2: Transfer the dough to a floured surface and knead gently for 1 to 2 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
3. Step 3: In a separate bowl, combine the warm mashed potatoes with 1 tablespoon butter, salt, and pepper to taste. Add shredded cheddar cheese and mix until just combined.
4. Step 4: Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness. Use a 3-inch cutter or cup to cut out circles. Re-roll scraps as needed.
5. Step 5: Place a tablespoon of the potato-cheese filling in the center of each dough circle. Fold the dough over to form a half-moon and pinch the edges tightly to seal. If the edges don’t stick well, dip a finger in water and run it around the edge before sealing.
6. Step 6: You can cook pierogi immediately, refrigerate overnight, or freeze for up to a month.
7. Step 7: To boil, bring a large pot of salted water to a boil. Add the pierogi and stir gently to prevent sticking. Once they float, cook for 3 to 4 minutes more, adjusting for thickness if needed.
8. Step 8: To pan-fry, melt 3 tablespoons of butter in a skillet over medium heat. Add boiled pierogi and sauté on both sides until golden and heated through.
9. Step 9: Serve warm with butter, sour cream, and diced scallions.

Tips & Variations

• Use leftover mashed potatoes to save time and add extra flavor if already seasoned.
• Add sautéed onions or cooked bacon bits to the filling for a smoky twist.
• If the dough is sticky, dust your hands and surface with more flour to make handling easier.
• For a lighter version, try baking pierogi instead of frying—brush with oil and bake at 375°F until golden.

Storage

Refrigerate cooked pierogi in an airtight container for up to 3 days. To reheat, pan-fry or microwave until heated through. Uncooked pierogi can be frozen on a baking sheet in a single layer, then transferred to a bag or container for up to one month. Cook from frozen following the boiling instructions, adding a minute or two to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pierogi dough ahead of time?

Yes, pierogi dough can be made a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling out.

What can I use instead of cheddar cheese?

You can substitute other cheeses like mozzarella, farmer’s cheese, or even a blend of cheeses depending on your taste preferences. Just ensure the cheese melts well with the potatoes.

Homemade Pierogi with Cheddar and Potato Filling Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

This homemade pierogi recipe features tender dough filled with a creamy cheddar and mashed potato mixture, boiled to perfection, and optionally pan-fried for a delightful crispy finish. Served with butter, sour cream, and scallions, these Eastern European dumplings make a comforting and delicious meal or appetizer.

• Author: Lena
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 12 pierogi 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup all-purpose flour, plus more for kneading and rolling
• 1/4 teaspoon salt
• 1 large egg
• 1/2 tablespoon vegetable oil
• 3 tablespoons warm water

Filling

• 1 cup warm mashed potatoes
• 1 tablespoon butter
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese

For Cooking and Serving

• 3 tablespoons butter, for frying pan
• 1/2 cup yellow onion, sliced for sautéing (optional, not explicitly cooked in instructions but suggested)
• Diced scallions, for serving
• Sour cream, for serving

Instructions

1. Make the Dough: In a medium bowl, mix the flour and salt. Make a well in the center, add the egg and vegetable oil, then about 2 tablespoons of warm water. Mix with a fork until the dough starts to come together, adding a bit more water if necessary.
2. Knead the Dough: Transfer the dough to a floured work surface and knead it for 1-2 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
3. Prepare the Filling: Combine warm mashed potatoes with 1 tablespoon of butter, salt, and pepper to taste. Stir in the shredded cheddar cheese until just combined. If using leftover seasoned mashed potatoes, skip seasoning.
4. Roll and Cut Dough: On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut the dough into 3-inch diameter circles using a cutter or cup. Re-roll scraps and cut additional circles.
5. Fill and Seal Pierogi: Place about one tablespoon of filling in the center of each dough circle using a cookie scoop. Fold the dough over to form a half-moon shape and pinch the edges to seal. If needed, moisten the edges with water to help seal.
6. Cook or Store Pierogi: You can cook the pierogi immediately, refrigerate overnight, or freeze for up to one month.
7. Boil Pierogi: Bring a large pot of salted water to a boil. Gently add pierogi, stirring occasionally to prevent sticking. When they float to the top, cook for an additional 3-4 minutes. Thicker dough may require more time.
8. Pan-Fry Pierogi: In a large skillet, melt 3 tablespoons of butter. Saute boiled pierogi until golden brown and heated through on both sides.
9. Serve: Serve the pierogi hot with butter, sour cream, and diced scallions for garnish.

Notes

• The dough resting time is key to achieve tender pierogi.
• If the dough isn’t sticking well, moistening the edges with water helps seal them.
• You can freeze uncooked pierogi for up to one month; cook directly from frozen but add extra boiling time.
• Sautéing onions in butter can add extra flavor, although not specified in the primary instructions.
• Use warm mashed potatoes for easier mixing and better filling consistency.

Keywords: pierogi, homemade pierogi, mashed potato pierogi, comfort food, Eastern European dumplings, pan-fried pierogi, boiled pierogi