Cheese & Mashed Potato Pierogi

Why You’ll Love This Recipe

• Classic comfort food: Warm, cheesy, potato-filled dumplings never go out of style.

• Made from scratch: Homemade dough and filling offer authentic texture and taste.

• Versatile: Serve them boiled, pan-fried, or even baked—each method adds its own charm.

• Freezer-friendly: Great to make ahead and freeze for a quick future meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 large egg

• ½ cup sour cream

• ¼ cup milk

For the Filling:

• 1½ cups mashed potatoes

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

• Salt and pepper to taste

For Cooking:

• 2 tablespoons butter

• 1 tablespoon olive oil

Optional Toppings:

• Sour cream

• Fried onions

• Fresh herbs

Directions

1. Prepare the Dough: In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the egg, sour cream, and milk. Mix until a soft dough forms. Knead on a floured surface for about 2 minutes until smooth. Wrap in plastic and rest for 30 minutes.

2. Make the Filling: Combine mashed potatoes, cheddar, Parmesan, salt, and pepper in a bowl until creamy and fully blended.

3. Assemble the Pierogi: Roll dough to ⅛-inch thickness on a floured surface. Cut into 3-inch circles. Place a spoonful of filling in the center, fold over, and press edges to seal. Crimp with a fork for decoration.

4. Boil the Pierogi: Bring a pot of salted water to a boil. Add pierogi and cook for 5–7 minutes, or until they float. Remove with a slotted spoon and drain.

5. Sauté to Finish: In a skillet, heat butter and olive oil over medium heat. Add boiled pierogi and sauté for 3–5 minutes on each side until golden and crisp.

6. Serve: Plate warm pierogi with sour cream, fried onions, or fresh herbs, as desired.

Servings and Timing

• Servings: 4

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

Variations

• Meat filling: Add ground beef or sausage to the potato mixture.

• Different cheeses: Try mozzarella, gouda, or a blue cheese for a different twist.

• Vegan option: Use plant-based dairy substitutes for a completely vegan pierogi.

Storage/Reheating

• Storage: Store leftover cooked pierogi in the fridge for up to 3 days.

• Reheating: Reheat in a pan with butter for the best texture, or microwave with a damp paper towel for 1–2 minutes.

• Freezing: Freeze uncooked pierogi in a single layer on a baking sheet, then transfer to a bag or container for long-term storage.

FAQs

Can I freeze the pierogi before cooking?

Yes, freeze them on a tray, then store in an airtight bag. Boil directly from frozen when ready to eat.

Can I use instant mashed potatoes?

Yes, though freshly mashed potatoes offer the best flavor and texture.

How do I keep the pierogi from opening while boiling?

Seal the edges tightly and avoid overfilling. Press firmly and consider using a fork to crimp.

Do I have to sauté them after boiling?

Sautéing adds crispness and flavor, but you can serve them straight from the boil if you prefer.

Can I bake pierogi instead?

Yes, brush with butter or oil and bake at 375°F for 20–25 minutes until golden.

What’s the best dipping sauce?

Sour cream is traditional, but ranch, garlic butter, or even spicy mayo can work well.

Can I make the dough ahead of time?

Yes, store wrapped dough in the fridge for up to 24 hours before rolling out.

What herbs pair well with pierogi?

Chives, parsley, dill, or thyme add a fresh finishing touch.

How many pierogi does this recipe make?

Roughly 20–24 pieces, depending on the cutter size and thickness.

Can I steam instead of boiling?

Boiling is preferred for texture, but steaming is an acceptable alternative in a pinch.

Conclusion

Cheese & Mashed Potato Pierogi bring hearty, homemade satisfaction with every bite. Whether you enjoy them boiled and buttery or crisp and golden from the skillet, this traditional recipe is comforting, customizable, and perfect for sharing. Make a batch today and enjoy the timeless charm of this Eastern European favorite.