Potato and Cheese Pierogi

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Stuffed with a delicious potato and cheese mixture, homemade pierogi are boiled and fried in melted butter for a delicious, indulgent, and totally comforting meal.

Pierogies are a classic Polish casual meal. In this recipe, I’ve taken all the elements of classic pierogi and simplified them for the average home cook. Although this dish takes time to prepare, it is relatively simple overall. A quick homemade dough that requires some rolling, and that’s where you’ll spend most of your time, but it’s fairly simple and great to make with the kids or the whole family. There is great power in numbers.

Pierogi can be filled with a variety of fillings, but are traditionally a mixture of potatoes and cheese curds. In this recipe, we use mashed potatoes and cheddar cheese. Feel free to experiment and use your favorite cheese. Leftover mashed potatoes work well in this recipe, but you can always make them from scratch just for the filling. Most grocery stores have frozen or refrigerated mashed potatoes, and if you’re short on time, you can buy them at the deli counter.

A Plate of Potato and Cheese Pierogis with Sour Cream Topped with Fresh Chopped Chives

What goes well with a pie?

A simple, traditional topping is simple sour cream and some chopped chives. You can also top the patty with caramelized onions, paprika, fried sage, or Polish sausage.

What kind of sauce is good for pie?

For classic potato dumplings, a simple melted or browned butter sauce is the sauce of choice. If you choose other fillings in your pierogi, such as spinach, a light garlic yogurt sauce goes well with it.

What do you do with pierogies?

Roasted vegetables are always a great accompaniment to pies. You can try some roasted broccoli, or serve them with some roasted brussels sprouts and carrots, or even some simple honey roasted brussels sprouts. You can’t go wrong with some simple green beans.

A plate of Potato and Cheese Pierogis with Sour Cream, Topped with Freshly Chopped Chives, one of the bites

Can I freeze these?

Yes! After these pies are assembled, you can freeze them. When you’re ready to eat, boil them from frozen. To freeze, simply place your pie in a single layer on a parchment-lined baking sheet. Make sure they don’t touch so they don’t stick together. Once frozen, remove from refrigerator and transfer to a resealable plastic bag for long-term storage.

Pro tip: The key to homemade dumplings is to make sure it is airtight so the filling doesn’t come out during cooking. Don’t get any filling between the edges of the dough, or you won’t get a good seal. Pinch the dough with your fingers, then press with the tongs of a fork to further seal and create a decorative edge.

watch the video below I will walk you through each step of this recipe. Sometimes visuals help, and I’ve got you covered, including how to roll, fill, and seal your pierogi.You can find my full video recipe collection youtube.

Potato and Cheese Dumplings

A Plate of Potato and Cheese Pierogis with Sour Cream Topped with Fresh Chopped Chives

Stuffed with a delicious potato and cheese mixture, homemade pierogi are boiled and fried in melted butter for a delicious, indulgent, and totally comforting meal.

Preparation time 1 Hour

cooking time 15 minute

total time 1 Hour 15 minute

raw material

dough

  • 3-1/2 cup all purpose flour plus more dusting
  • 3 big egg
  • 2 tablespoon sour cream
  • 3/4 cup water

filling

  • 2 cup Mashed potatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup grated cheddar cheese

service for something

  • 1/2 cup butter
  • 1/4 cup sour cream
  • chopped chives

instruct

  • in a large mixing bowl Make the dough by mixing flour, eggs, sour cream and water. Slowly beat in the eggs until the dough is well combined. Turn dough out onto a clean, lightly floured surface. Knead for 3 to 5 minutes. Wrap in plastic wrap and let stand for 30 minutes.
  • in another large mixing bowlstir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.
  • bring one cauldron Bring salted water to a boil. Meanwhile, pinch a tablespoon-sized ball of dough and roll out into about three dozen balls. Roll each ball out to a 3 1/2 to 5-inch circle on a lightly floured surface. Cover with a damp towel or paper towels to keep them from drying out.
  • Put a tablespoon of potato filling into the center of each circle. Fold in half and pinch the sides between your fingers, or gently seal with a fork. Working in small batches, boil them in salted water for 2 to 3 minutes, until they float. Remove and transfer to a plate lined with paper towels to drain.

  • Melt 1/2 cup butter in a large frying pan and fry the pierogi until lightly browned. Serve hot with sour cream and garnish with chives.

Calories: 341kcal | carbohydrate: 30G | protein: 9G | fat: 20G | Saturated fat: 12G | cholesterol: 112mg | sodium: 383mg | Potassium: 236mg | fiber: 1G | sugar: 1G | Vitamin A: 650unit | Vitamin C: 12.1mg | calcium: 133mg | iron: 1.7mg