Potato and Cheese Pierogi

This recipe if for potato pierogi (pierogi ruskie). While I add Cheddar cheese to the filling, it’s traditionally made with a lighter cheese like farmers cheese or cottage cheese. I serve the pierogi boiled then crisped in a skillet just before serving with sour cream, sautéed onions and chives. My dad’s side of the family is polish and this is one of his favorite recipes. I love making it for him in the winter as a surprise.

Potato and Cheese Pierogi

What Are Pierogi

Pierogi are like a polish ravioli made with sour cream-based dough and classically stuffed with a cheesy potato mixture. They are also similar to Russian vareniki.

The sour cream-based dough is easy to work with, as making, it rolling it out and filling the dumplings is a simple though time-consuming task. This recipe is made with few ingredients and because of this it is also fairly cheap to make.

Fun fact: the plural of pierogi is still pierogi not pierogis.

Key Ingredients in Pierogi

• Potato –  In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When boiled and mashed they become soft and light.
• Cheddar –  Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor. There is no difference in flavor between white and yellow Cheddar cheeses. The yellow variety included annatto to create the yellow color. 
• Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.  

How to Make Potato and Cheese Pierogi

For the dough:

1. Mix the dough. In the bowl of a stand mixer combine the flour and salt, making a well in the middle. Add the egg and mix on low speed until just combined. Add the sour cream and butter and mix until fully incorporated, about 3 minutes.
2. Knead the dough. Turn the dough out onto a clean, lightly floured workspace and knead until smooth, about 1 minute.
3. Chill the dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.

For the filling:

1. Boil the potatoes. In a large pot over medium-high heat, bring water to a rolling boil. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
2. Mash the potatoes. First, add the potatoes to the bowl of a standing mixer or a large bowl if using a handheld mixer. Next, add the cream and cheese, mixing on medium speed until smooth, about 2 minutes. Add the chives and season with salt and pepper, stirring to combine.

For assembly and serving:

1. Roll out the dough. On a clean lightly floured work surface roll the dough out 1/8-inch thick. Use a 3½ -inch circular cookie cutter to cut the dough.
2. Fill the pierogi. Working one at a time, fill each circle with about 1 tablespoon of the filling. Fold the edges around the filling in a half-moon and press with your fingers to seal shut. Use a fork to help seal them and create decorative edges.
3. Continue making the pierogi. Set aside on a lightly floured baking sheet and repeat the process with the remaining dough and filling.
4. Boil the pierogi. Bring a large pot of water to a boil over high heat. Add the pierogies about 10 at a time so the pot is not overcrowded. Cook until the pierogi float to the top, about 1 to 2 minutes and use a slotted spoon to remove to a plate. Continue with the remaining pierogi.
5. Sauté onions. Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté, stirring occasionally until the onions are golden brown, about 10 minutes. Remove and set aside in a bowl.
6. Crisp the pierogi in a pan. Return the pan to medium heat and add 2 tablespoons of the butter and allow to melt. Working in batches as to not overcrowd the pan add pierogies and cook until crispy and golden brown, about 2 minutes on each side. Remove and repeat with the remaining butter and pierogi.
7. Serve. Arrange pierogi on a platter topped with onions and chives with sour cream on the side for dipping.

Tips and Tricks for This Recipe

• I like to make a double batch and freeze them they can easily be boiled and fried them as needed.
• The pierogi can be served boiled or go one step further as I have here and crisp them in a pan. I like the added texture of pan-frying them.
• Get creative with other fillings. Try adding mushrooms or minced, cooked meat to the pierogi recipe for a twist.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Beef, Onion and Potato Empanadas
• Cheesy Cheddar Twice Baked Potato
• Whipped Cheddar Potatoes
• Creamy Cucumber Salad

Potato and Cheese Pierogi

Print Pin

Prep Time 10 mins

Cook Time 40 mins

Serves 1 dozen

Ingredients:

For the dough:

• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• 1 large egg
• ½ cup sour cream
• 4 tablespoons butter, at room temperature

For the cheddar potato filling:

• 2 medium russet potatoes, peeled and cut into 1” pieces, about 1 ½ pounds
• 2 tablespoons heavy cream
• 2 cups shredded sharp white cheddar cheese
• 1 tablespoon diced chives
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For assembly and serving:

• All-purpose flour, for dusting, as needed
• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 4 tablespoons unsalted butter, divided
• 1 teaspoon diced chives
• ½ cup sour cream, for serving

Instructions:

For the dough:

• In the bowl of a stand mixer combine the flour and salt, making a well in the middle. Add the egg and mix on low speed until just combined. Add the sour cream and butter and mix until fully incorporated, about 3 minutes.
• Turn the dough out onto a clean, lightly floured workspace and knead until smooth, about 1 minute. Wrap the dough in plastic wrap and refrigerate for 1 hour.

For the filling:

• In a large pot over medium-high heat, bring water to a rolling boil. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely. Add the potatoes to the bowl of a standing mixer or a large bowl if using a handheld mixer.
• Add the cream and cheese, mixing on medium speed until smooth, about 2 minutes. Add the chives and season with salt and pepper, stirring to combine.

For assembly and serving:

• On a clean lightly floured work surface roll the dough out 1/8-inch thick. Use a 3½ -inch circular cookie cutter to cut the dough. Working one at a time, fill each circle with about 1 tablespoon of the filling. Fold the edges around the filling in a half-moon and press with your fingers to seal shut. Use a fork to help seal them and create decorative edges.
• Set aside on a lightly floured baking sheet and repeat the process with the remaining dough and filling.
• Bring a large pot of water to a boil over high heat. Add the pierogies about 10 at a time so the pot is not overcrowded. Cook until the pierogi float to the top, about 1 to 2 minutes and use a slotted spoon to remove to a plate. Continue with the remaining pierogi.
• Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté, stirring occasionally until the onions are golden brown, about 10 minutes. Remove and set aside in a bowl.
• Return the pan to medium heat and add 2 tablespoons of the butter and allow to melt. Working in batches as to not overcrowd the pan add pierogies and cook until crispy and golden brown, about 2 minutes on each side. Remove and repeat with the remaining butter and pierogi.
• Arrange pierogi on a platter topped with onions and chives with sour cream on the side for dipping.

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