The Best Potato and Cheese Pierogi bring together tender homemade dough, creamy mashed potatoes, and rich, melted cheese for the ultimate comfort food. These golden dumplings are a staple in Eastern European kitchens, often made by hand for family gatherings and special holidays. Whether boiled and buttered or pan-fried until crisp, pierogi are warm, pillowy bites of pure satisfaction.
Cooking Time: 1 hour 10 minutes
Servings: 6
Ingredients:
For the Dough:
2 cups all-purpose flour, plus extra for dusting
½ teaspoon salt
1 large egg
½ cup sour cream
¼ cup unsalted butter, softened
For the Filling:
2 large russet potatoes, peeled and cut into cubes
1 cup cottage cheese or farmer’s cheese
½ cup shredded cheddar cheese
2 tablespoons butter
Salt and black pepper, to taste
For Serving:
3 tablespoons butter
1 small onion, finely chopped
Sour cream and chopped chives, for garnish
Instructions:
-
Make the Dough:
In a large bowl, combine flour and salt. Add the egg, sour cream, and softened butter. Mix until a rough dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes. This resting time helps the dough relax, making it easier to roll. -
Prepare the Filling:
While the dough rests, boil the potatoes in salted water until tender, about 10–12 minutes. Drain and mash with butter until smooth. Stir in the cheeses and season with salt and pepper. Let the mixture cool slightly before filling. -
Shape the Pierogi:
Divide the dough into two portions. Roll out one portion on a lightly floured surface until about ⅛ inch thick. Use a round cutter or glass (about 3 inches wide) to cut circles. Place a small spoonful of the potato-cheese filling in the center of each circle. Fold the dough over into a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork or pinch with your fingers to secure. -
Cook the Pierogi:
Bring a large pot of salted water to a gentle boil. Add pierogi in batches and cook until they float to the top, about 3–4 minutes. Remove with a slotted spoon and place on a plate. -
Pan-Fry (Optional but Delicious):
In a skillet, melt butter and sauté chopped onions until golden. Add the boiled pierogi and pan-fry for 2–3 minutes per side until crisp and golden brown. -
Serve:
Serve warm with caramelized onions, a dollop of sour cream, and a sprinkle of chives for a traditional finish.
Nutrition (per serving):
Calories: 420
Protein: 12g
Carbohydrates: 52g
Fat: 18g
Fiber: 3g
Sodium: 390mg
Tips:
For a richer flavor, use a mix of cheddar and cream cheese in the filling.
Make sure the filling is cool before sealing to prevent the dough from tearing.
If the dough feels sticky, add a touch more flour; if dry, add a teaspoon of water.
You can freeze uncooked pierogi on a tray and then store them in bags — cook directly from frozen when needed.
Serve with crispy bacon bits or sautéed mushrooms for a hearty twist.
