Description

Potato and Cheese Pierogi are classic Eastern European dumplings filled with creamy mashed potatoes and sharp cheddar cheese, then boiled and pan-fried in butter until golden. They’re rich, hearty, and satisfyingly indulgent — the ultimate comfort food that combines soft, tender dough with a smooth, cheesy filling. Whether you’re making them for a special family dinner or meal prepping for the week, these pierogi are simple, flavorful, and sure to impress everyone at the table.

Ingredients

For the Dough:

3 ½ cups all-purpose flour (plus more for dusting)
3 eggs
2 tablespoons sour cream
¾ cup water

For the Filling:

2 cups mashed potatoes
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese

For Serving:

½ cup butter
¼ cup sour cream
Minced chives

Instructions

Prepare the Dough: In a large bowl, mix flour, eggs, sour cream, and water until a dough forms.
Knead the Dough: Transfer to a floured surface and knead for 3–5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Make the Filling: In another bowl, combine mashed potatoes, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese. Mix well.
Shape the Dough: Roll out the rested dough on a lightly floured surface. Cut into circles about 3½ to 5 inches wide.
Fill the Pierogi: Place a heaping tablespoon of potato mixture in the center of each circle. Fold in half and pinch the edges tightly to seal.
Boil the Pierogi: Bring a large pot of salted water to a boil. Add pierogi in small batches and cook for 2–3 minutes, or until they float. Remove and drain on paper towels.
Fry in Butter: In a skillet, melt butter and sauté the boiled pierogi until lightly browned on both sides.
Serve and Enjoy: Serve hot with sour cream and garnish with minced chives.

Notes

- Serving: Serve pierogi hot right after pan-frying for the best texture — crispy on the outside and creamy inside. Top with sour cream, caramelized onions, or crispy bacon bits for extra flavor. They also pair wonderfully with a side of sautéed cabbage or a fresh cucumber salad.
- Refrigerating: Store leftover pierogi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with butter or in the oven at 350°F until warm and golden.
- Freezing (Uncooked): Arrange uncooked pierogi on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to 3 months. Boil or fry straight from frozen — no need to thaw.
- Freezing (Cooked): You can also freeze cooked pierogi. Let them cool completely, then freeze in a single layer before transferring to bags. Reheat directly in a buttered skillet for best results.
- Make-Ahead Tip: You can make the dough and filling up to one day ahead and refrigerate separately. Assemble and cook when ready to serve.