Potato and Cheese Pierogi

Potato and Cheese Pierogi: Traditional Polish pierogi, filled with a classic mixture of potato and cheese are a delicious side dish, well worth the time and effort involved.

Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it.

Potato and Cheese Pierogi

Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Yield: about 3-1/2 dozen

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Yield: about 3-1/2 dozen

  • For the dough:
  • 3-1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 to 1 cup water
  • For the filling:
  • 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup grated dry farmer's cheese
  • Kosher salt and freshly ground pepper to taste
  • For the finished dish:
  • 1/2 stick butter, cut into 1 tablespoon portions
  • 1 recipe Sour Cream Garlic-Chive Sauce

For the dough:
In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.

Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.

Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.

While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.

When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.

Assemble and cook:
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.

On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working.

Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.

As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.

Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.

Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

Recipe Notes:
We first saw the instructions for rolling the dough for the pierogi individually in the May 2000 issue of "Fine Cooking Magazine." Prior to that we followed our family recipe to the letter and rolled the dough into large rectangles, cut circles with a biscuit cutter and re-rolled the scraps. Rolling each pierogi individually produces a much more delicate, tender dumpling (sorry Grandma).

comments & replies

Oh my word this is tempting!!!! It looks deep-fried and fattening and yet it is none of that...just delicious little bites!!!

WOW - these look great and your photo is perfect!

Thanks for sharing that beautiful recipe! I love to know more about traditional recipes from all around the world and this one is a great example!

These might be the most beautiful pierogies I've ever seen! I made homemade once and I would say they were just okay, but this recipe and your pictures just encouraged me to do it again! Lovely!

One of my favorite foods and one I have not made in ages...maybe I will take the time and spoil my family this weekend.

Many thanks!

These pierogies really look perfect!

I can't tell you how much my family and friends loved these! No one in my family had ever hand made them and when I did them they were extremely easy to make, and so delicious. They were huge too, so just a couple made a real meal. The sauce was what made them though, adding a real special taste to them. We are definitely going to make these again!

Can these be frozen at any step and then reheated later? I would love to make them when I have time over a weekend, and then during a busy week, come home and saute them to perfection.

yes can be frozen just like the ones u see in the frozen food dept

Sure! Once you've boiled them, let them drain and cool well. Then, you can pack them up for freezing. I'd recommend laying them out in a single layer, or separate layers with wax paper to prevent sticking.

I love pierogies, and I love to make them. Don't put the water on to boil until you are done making them. My mother did that roll the dough into balls etc. I use a crank Atlas pasta machine on #4. It's WAY less work.

This is absolutely a great recipe. I've tried several pierogi recipes already, but this one is by far the best! I also started making the filling just as a quick snack when I don't feel like eating lunch.

Just incredible looking pierogis! If they taste half as good as they look I'd be in heaven!

When we lived in Pennsylvania, I ate more than my share of these. So good...especially topped with onions!

Oh, these look just like I remember from living in the Pocono Mountains of Pennsylvania; I'm living in Texas now and people here have never heard of a pierogi! I'll enjoy the taste of home! Thanks

Beautifully and apparently tasty. Thank you.

Can't wait to try these!!!

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Awesome information and recipes here - really good ... :) cheers :)

Hi there! I made this recipe yesterday....It was super delicious! A bit time consuming but worth it! I made just enough for the weeks lunch ;-)

I'm making these tomorrow!

Kiełbasa and pierogi do not go together in Poland. We just eat pierogi alone :)

I love these! Pinned them to try later. Found you on LinkedIn (FBC).

can't wait to try this recipe! Pinned it!

I just finished making these and the dough was really hard to work with. Very very sticky, I don't know what I did wrong for it to be like that I started with 1/2 cup of water.

Hi Sabrina,
We're located in Florida and because of the high humidity, we frequently find dough of all types to be a bit stickier than expected. There are a couple of other factors that may have caused this dough to be sticky too - the eggs may have been a little bit on the large side, and the sour cream could have separated. (I usually pour off any excess liquid). Next time, just add a little extra flour, one tablespoon at a time, to make the dough easier to work with.

Oh my...I have got to try these. Pierogis were one of my favorite foods growing up but I haven't had them in forever. Can't wait to try these. Thank you!

These look really good and I can't wait to make them, but what is "dry farmer's cheese"? Would a white cheddar cheese or another cheese work? Thanks!

Hi Kayla,

If you can't find something labeled as "dry farmer's cheese," you can make your own using cottage cheese. Wrap 1-1/2 to 2 cups of large curd cottage cheese in a piece of cheesecloth and put it in a colander set over a bowl to catch the liquid. Refrigerate until the cheese looks firm and dry - overnight should do it. Hope this helps!

I would like to tell you that this recipe is absolutely delicious! I tried it over the weekend and it turned out perfectly. You really did a great job of presenting everything that needed to be done - and the pictures you post make it impossible to not try this yourself!!

how do these keep in the freezer? any tips for using them after freezing?

Hi Andy -
You can freeze the pierogi in zip-top freezer bags for up to 3 months. To prepare, just drop them into boiling water straight from the freezer, 6 at a time. Follow the recipe directions by allowing them to float to the top, then continue cooking for 2 to 4 minutes. They should only take about 1 minute longer to cook. Proceed with the recipe as written for draining and sautéeing in butter.

My grandmother's recipe was very similar to this except she put some mashed potatoes in the dough as well as the filling. I've tried searching for similar recipes but I haven't found any yet that do this. Do you have any thoughts or suggestions on how much mashed potatoes would be added to the dough and why she might have done this?

Hi Allison -
We've heard of people adding mashed potatoes to their pierogi dough, but we don't have any information on what quantity you would use either. My suggestion would be to check the library for older Polish cookbooks. Come back and let us know if you find something.

Yes, my grandmother or biacia (polish for grandmother) always puts a tiny bit, about a large spoonful or so of the potato mixture in the dough. She also does not boil them after making.. she freezes them right after making them so they will last for up to a year in the freezer. Then when ready to eat some, she boils them & sautes onions & butter for the top. We always eat them alone with sour cream & have keilbasa with other things.

Yummy! I posted a link to this on my blog...thru my pinterest board.
Jennifer @ The Craft Barn

This looks delicious! I would love if you shared this in our comfort food Blog Hop. We're giving away a prize from Wilton to the blogger with the most "likes", come check it out! :) http://www.recipelionblog.com/january-blog-hop-favorite-comfort-foods-giveaway/

Sarah @ RecipeLion

Check out authentic Ukrainian Pyrohi recipe... handed down from Grandmother to Mother to me.. making them for over 44 years.. step by step with photos..

These look so good and I am going to add them to my Mouth Watering Monday post this Monday. Come on over to see it at www.noshingwiththenolands.com Cheers, Tara

This looks awesome! I'm planning to make it this week - perhaps over the weekend if I can get myself to the store to get everything I need.

I keep saying I want to make pierogi and your recipe looks perfect - detailed but not too difficult... now its officially on my "to-do list"

My Mom was full Polish and always made Pierogi for Christmas eve she stuck to the no eating meat on Christmad eve. I haven't been able to find a recipe even close to the one she used Her filling had mashed potatoes,Cottage cheese (because she couldn't get the right cheese here)sour cream and mint flakes. they were boiled and then served covered in butter if anyone has a recipe similar I would live it thanks

My grandfather used to make these for me, and he made the best ones with potatoes and cheese! Just like these! Love it! ~ nerdwithtaste.wordpress.com

I made these for dinner tonight and they were amazing! Even my picky eater really liked them!

Thank you! My husband and I are Canadian and we both grew up eating perogies. Except that we only ever had them from the freezer section of the grocery store (Cheemo, etc) and now that we're living in the USA, there just doesn't seem to be anyone here who knows what perogies are or where to get them. The ones I've found at specialty stores just don't taste right. I'm going to try making these today. Hopefully they turn out well!

i can make these!!!!

I have been making pierogi's for a few years now, thanks to a great older friend that showed me how (I am Italian and she was polish). I make the dough with Sour Cream, but the filling she never used Farmer's Cheese. I heard Farmer's Cheese is much better and plan on using this recipe, but my question is can I mix some Sharp and/or Cheddar Cheese in with the Farmers??? Like a Three Cheese Pierogi?? I love cheese, but I also want to taste the potatoes. Have you ever used other cheeses with the Farmers or is the Farmer Cheese all you need??

Hi Gloria,
We've never filled the pierogi with cheddar, but I see no reason why combining it with the farmer's cheese wouldn't be delicious. Cheddar will add a little tang to the flavor and I say go for it - just be sure it's finely grated.

I'm wondering if these would work with a gluten-free flour? They look so delicious!

I'm using pierogi for my GCSE food technology coursework and I need to know the nutritional information, shelf life, packaging, cost, storage etc. of it. Is there any chance you know any of these? (Don't worry if not):-)

WOW.. This looks so delicious, I am not a good cook but just love eating and cheese is my favorite. Surely gonna give this a try.

I have to make these!! My friend has such a good blog post about cheese!

I just made them, sooooo good. Better than store bought.

I had never heard of a pierogi until I went to Michigan for my brother's wedding. We had dinner with my new sister in law's family and they served potato/cheese and sauerkraut. They were both pretty good but I think the potato/cheese was a little bland and the sauerkraut over powering. So when I returned home, I decided to make some but I combined the potato/cheese and sauerkraut and they are now a family favorite.

I'm going to try using the Farmers Cheese next time I make them though. I have always used cream cheese.

Thanks for sharing.

My mom used to make these when we were kids. She'd have trays of all different kinds all over the kitchen. My favorite is potato-cheese-sauerkraut, but love them all. I've been spoiled since they started selling them in the frozen section of my grocery. I'm taking this recipe because one day I'm going to attempt making these by hand. They look great the way you've browned them. My mother used to just boil them and pour the butter and onions on top.

I make pierogi a lot. If you have a polish community near you there may be a polish store that sells farmers cheese. Sometimes I stop at the deli counter in Meijer and buy their farmers cheese and some brick cheese. My polish husband loves them. So check your local store deli counter for farmers cheese. It's a different texture but the flavor is good. Amish stores often carry it also. (For non polish cheese,I use a food processor to break it down). I live in MI.

I've made these twice and loved them. I'm back so I can make them again, they're delicious :) Thank you for sharing!

Amazing recipe! It's so delicious!

Because of so many ethnic in Canada, our perogies made differently - some use "Imperial Cheese" which is a strong one. Nobody I know, uses powdered stuff, only extra old or Imperials - try it. Also, we sauté finely chopped onion golden (in butter) which is added to the filling.

These look delicious! I am not Polish myself but grew up in a Polish town where these were served regularly for parties, school lunches, etc. They were usually served with sour cream and either sauerkraut or sautéed onions.

That looks very authentic, and I like the simplicity of the ingredients. Wonerful recipe!

Yes, that's how my Mama made them, very labor intensive, so do not put the water on until they are assembled .
WHEREAS, I have a crank-type pasta machine. I work the dough through it like pasta, then roll out sheets at #4. Cut out the dough with a tuna can. Makes perfect pierogin much quicker. Go to #5 for a lighter pieroogie, wonton or kreplach.

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