Pillowy dumplings filled with potato and cheddar
Homemade Potato Pierogi
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Servings
6
36 pierogi
Difficulty
Advanced
Cost
Budget
$
Recipe at a Glance
Tender dough pockets stuffed with creamy mashed potatoes and sharp cheddar, boiled then pan-fried in butter with onions. Polish comfort food at its finest.
Cuisine: Various
Category: Main Course
Difficulty: Hard
Cost: $
Dietary: Vegetarian
Quick Summary
80 min total time|6 servings|Hard difficulty
Tender dough pockets stuffed with creamy mashed potatoes and sharp cheddar, boiled then pan-fried in butter with onions. Polish comfort food at its finest.
Vegetarian
Sarah Chen
(Updated )
These homemade pierogi have a tender, slightly chewy dough wrapped around a creamy potato-cheddar filling. Pan-fried in butter with caramelized onions, they're absolutely worth the effort.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 3 cups all-purpose flour
- 1 cup sour cream for dough
- 1 egg
- 2 cups mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 4 tbsp butter for frying
Instructions
- 1
Mix flour, sour cream, egg, 1 tbsp melted butter, and a pinch of salt into a smooth dough. Knead 5 minutes, wrap, and rest 30 minutes.
- 2
Combine mashed potatoes, cheddar, salt, and pepper for the filling.
- 3
Roll dough thin, cut 3-inch circles, place 1 tbsp filling in each, fold, and seal edges with a fork.
- 4
Boil pierogi in batches in salted water for 3-4 minutes until they float. Remove with a slotted spoon.
- 5
Melt butter in a skillet, add sliced onion and cook until golden. Pan-fry boiled pierogi until crispy on both sides. Serve with sour cream.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Sour cream in doughPlain yogurt or cream cheese
Both create similarly tender dough
Cheddar fillingFarmer's cheese and onion
Traditional Polish filling with a milder flavor
Tips & Storage
Pro Tips
Seal edges tightly by pressing with a fork—any gaps will burst open during boiling.
Freeze uncooked pierogi on a sheet pan, then bag them. Boil straight from frozen, adding 2 minutes.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate cooked pierogi for up to 3 days. Freeze uncooked for up to 3 months.
Reheating
Pan-fry in butter directly from the fridge or freezer until golden and heated through.
Nutrition Facts
Per serving (50mg) · 6 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates16g
Fat44g
Fiber480mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use different fillings?
- Sauerkraut, farmer's cheese, mushroom, or sweet fillings like blueberry all work.
- Can I skip the frying step?
- Yes—boiled pierogi are great tossed in butter, but frying adds that irresistible crunch.
You May Also Search For
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →