Homemade Potato and Cheese Pierogi

Homemade Potato and Cheese Pierogi are Polish dough dumplings stuffed with potatoes, onion and cheese before bring boiled, fried and served with melted butter and sour cream for the ultimate comfort food dinner. 

Homemade potato and cheese pierogi are at the top of my list when it comes to childhood memories.

As I have discussed before, I do not have a sweet little Italian Grandma but I did have a Polish Ukrainian Grandma who really knew how to make the very best homemade pierogi!

Many many many times I sat on my kitchen counter as a little girl, covered head-to-toe in flour, helping my grandma make pierogi and kielbasa for Christmas dinner. 

WHAT IS A PIEROGI?

Pierogi are tender dough dumplings filled with either a savory or a sweet fillings. They are boiled in water and either tossed or fried in butter before serving.

Homemade pierogi (in my opinion) are the best but you can also find frozen variations in many Polish markets and even Mrs. T’s pierogies in most grocery frozen sections.

WHY THESE POTATO AND CHEESE PIEROGI ARE THE BEST!!!!

When it comes to Potato and Cheese Pierogi recipes, you can find a million of them on the internet.  This recipe is my grandma’s recipe and has been hands down the best easy pierogi recipe I have ever tasted … and I’ve eaten ALOT of pierogi in my lifetime 🙂

• A key ingredient to a great pierogi recipe is the dough … this dough is made with a bit of sour cream to help keep the dough moist and deliver a bit of TANG in every bite!
• Frozen pierogi are good but nothing can compare to pierogi made in your own kitchen
• These little potato dumplings freeze up perfectly so you can spend a little bit of time making them and then have them to serve up for months
• Potato and Cheese Pierogi are completely customizable… don’t care for potato, make sauerkraut pierogi .. like meat? Make meat pierogi … no rules on fillings, just good food!!
• Grandma approved recipe 

To make these potato and cheese pierogi, you will need:

• Eggs
• All purpose flour
• Sour cream
• Russet potatoes
• Onion
• Cheddar cheese
• Salt

HOW DO I MAKE HOMEMADE POTATO AND CHEESE PIEROGI?

This potato and cheese pierogi recipe is super easy to pull together. Start by making the mashed potatoes. Wash, peel and cut your potatoes into chunks and then bring them to a boil. Continue to boil for about 10 minutes or until they are fork tender.

Drain the potatoes and then add in the butter, onions, salt and cheese. Mash to combine and set aside in the refrigerator to cool. Once your potatoes are cold, make your pierogi dough.

In a large bowl, mix together the eggs, sour cream, salt, and then slowly add in your flour. Mix to bring the pierogi dough together and then turn out onto a floured surface.

If you do not have a standing mixer, use your hands to knead the dough together And if you do have a standing mixer run with the dough hook for approximately 5 to 7 minutes or until the dough is pulling away from the bowl.

Once your dough has been kneaded for a few minutes and looks like THIS (see below). You are ready.

Lightly flour a large enough work service and using a rolling pin, roll out your pierogi dough to approximately one eighth of an inch thick. Using something with a 4 inch circle (I used the mouth of a 24-inch Tervis Tumbler – #fancy), cut out circular shapes in the dough.

Spoon a small portion of mashed potatoes in the middle of the pierogi dough and after dipping your finger in a glass of water and rimming the outer circle of dough, gently fold the dough over to create a pocket.

Pinch edges together until the entire pocket edge is sealed and you have just made your first pierogi!

 

Once all of your potato and cheese pierogi are made, add them to a boiling pot of water and let them boil for approximately 1-2 minutes or until they all float.

You can eat them at that point as is or you can then move them to a skillet with melted butter and saute them up for two to three more minutes. Serve them up with a big dollop of sour cream and a side of polish kielbasa. This is my personal FAVORITE way to eat homemade pierogi 🙂

WHAT ARE PIEROGI STUFFED WITH?

Pierogi can be either sweet or savory.  Here a few popular variations to choose from:

• Mashed Potato
• Potato and Cheese (goat, cheddar, feta)
• Mushroom
• Sauerkraut
• Seasoned meat
• Spinach and cheese
• Fruit Filling

ARE HOMEMADE PIEROGI HARD TO MAKE?

A lot of people are intimidated by making homemade pierogi. They they think that they are too difficult to make or that they take too much time but I am here to show you that neither is the case and YOU.. yes, YOU .. can make pierogi with very little effort.

Another thing to mention is that you don’t need anything fancy to make this recipe. As I mentioned in my Pecan Roll post, I am probably the only food blogger in the universe that doesn’t own a standing mixer.

It’s not necessary. You don’t need fancy cutouts or an expensive standing mixer or a fancy pierogi press. All you need are some very basic food ingredients and your two hands. Trust me.

WHAT DO YOU SERVE WITH THESE PIEROGI?

Everyone always asks, “What do I put on pierogi?  How do I eat pierogi?” Let me tell you, eat them any way you want to!!

I personally like my homemade pierogi boiled and sauteed in some butter with diced green onions and served with a gallon of sour cream. Some people like their pierogi topped with bacon pieces or chives or garlic.  Try them all and you decide what you like best.

Since pierogi are the ultimate comfort food dinner, don’t forget to serve them alongside some Cheesy Bacon Broccoli Casserole, Green Bean Casserole with Bacon or Roasted Brussel Sprouts and Kielbasa.

HOW LONG DO YOU COOK HOMEMADE PIEROGI?

If your homemade pierogi are frozen, you should add them to boiling water and let them cook for 2-4 minutes or until they float to the surface.  If they are not frozen, cook in boiling water for 1-2 minutes or until they float. Then you can decide to eat your pierogi as is or move them to a frying pan with some butter to crisp them up before serving.

CAN YOU FREEZE HOMEMADE POTATO DUMPLINGS?

Yes! If you are planning on freezing the batch of homemade pierogi, once you make your pierogi, transfer them to a large baking sheet covered in parchment paper. Slide the baking sheet into the freezer and freeze the pierogi for 3 to 4 hours. Once they are all frozen move the pierogi to a large zip lock for storage.

PRO TIPS FOR MAKING POTATO AND CHEESE PIEROGI

• Make sure your mashed potatoes are cold before you start making your pierogi .. .the dough is very delicate.
• I find that dough has a tough time sticking to glass cutting boards … if you have a hard time releasing the dough from a floured counter top, try rolling it out and lifting it off of a glass cutting board
• If you are planning on freezing the batch of homemade pierogi, transfer your pierogi to a large baking sheet covered in parchment paper. Slide the baking sheet into the freezer and freeze the pierogi for 3 to 4 hours. Once they are all frozen move the pierogi to a large zip lock for storage.
• Make sure you pinch your pierogi closed COMPLETELY or they will break apart when you boil them
• Always serve up more than you think you will need … these Potato and Cheese Pierogi are irresistible!!

I hope this post shows you how easy it is to make potato and cheese pierogi at home and I really hope that you will add this into your family tradition. Nothing says love like homemade food and time spent with family in the kitchen.

By the way, looking for more grandma approved comfort food?  Check out my Slow Cooker Cabbage Rolls, my Blue Cheese Pull Apart Bread Recipe and Pasta e Fagioli Soup.

Enjoy!