Potato and Cheese Pierogi are the kind of comfort food that manages to make everyone’s eyes light up—pillowy dumplings packed with a creamy potato and melting cheese filling, snuggled inside a tender homemade dough. This treasured Ukrainian recipe from my great-grandmother is the ultimate soulful treat, whether you’re enjoying them on a cozy night or serving a crowd of hungry friends and family. They’re perfect with a drizzle of melted butter and sautéed onions, and just as delightful pan-fried to crispy golden perfection. There’s something magical about pressing the little crescents together, knowing you’re keeping a tradition alive.
Ingredients You’ll Need
You’ll be amazed at how few ingredients go into Potato and Cheese Pierogi, yet each one is absolutely essential for creating their signature flavor and texture. Every item has a purpose here, from building soft, elastic dough to crafting that downy, savory filling—simple ingredients, extraordinary results!
- All-purpose flour: Forms the base of the dough, giving pierogi their signature tender bite.
- Eggs: Add richness and structure to help hold the dough together.
- Salt: Enhances both dough and filling, making the flavors shine.
- Water: Hydrates the dough—add just enough to achieve a slightly stiff but pliable consistency.
- Potatoes: The heart of the filling, mashed until creamy and smooth for that comforting texture.
- Processed cheese: Melts beautifully into the potatoes, creating a luscious, gooey interior.
- Salt and pepper: Classic seasonings, critical for balancing and brightening the filling.
- Onion salt: Infuses the filling with an irresistible savory depth.
How to Make Potato and Cheese Pierogi
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a good rolling boil. Drop in your peeled potatoes and let them bubble away until they’re fork-tender—usually about 15 minutes. Drain them thoroughly; you want them dry and ready for mashing, as this sets the stage for a luxuriously creamy filling.
Step 2: Prepare the Dough
While the potatoes are cooking, combine the flour, eggs, and a pinch of salt in a large bowl. Gradually add water, working it in bit by bit with your hands or a wooden spoon. Stop as soon as the dough comes together and feels a bit stiff but still workable. The dough should feel smooth, not sticky—think playdough, just a little firmer.
Step 3: Mix the Potato and Cheese Pierogi Filling
In a big bowl, mash the drained potatoes until smooth. Add the cubed processed cheese right away while the potatoes are still hot, so the cheese melts beautifully into the mixture. Season with salt, pepper, and onion salt to taste, mixing well to create a creamy, well-seasoned filling for your Potato and Cheese Pierogi.
Step 4: Roll and Cut the Dough
Take a chunk of dough and roll it out on a lightly floured surface until it’s about 1/4 inch thick. Grab a large biscuit cutter or rim of a drinking glass to stamp out circles. Each round is about to become a little pierogi, so keep things even for simple sealing later.
Step 5: Fill and Seal Your Potato and Cheese Pierogi
Place a generous tablespoon (or two, if you’re feeling bold) of the potato-cheese mixture in the center of each dough circle. Fold the dough over to create a half-moon and pinch the edges tightly together. Make sure there’s a good firm seal, so no filling escapes during cooking. If you like, crimp with a fork for that classic finish.
Step 6: Boil and Finish Cooking
Bring another large pot of salted water to a boil. Gently drop the pierogi in batches, giving them a gentle stir so they don’t stick. When they float to the top, they’re perfectly cooked—usually just a couple of minutes. Remove with a slotted spoon and get ready to serve them up just how you love.
How to Serve Potato and Cheese Pierogi
Garnishes
Few things make Potato and Cheese Pierogi sing like a generous drizzle of melted butter and a sprinkle of sautéed golden onions. Some like to finish with fresh dill or chives for an herbal boost, or even a dollop of sour cream for tangy contrast. Feel free to riff with crispy bacon bits or a scattering of fried shallots if you want to amp up the savory toppings.
Side Dishes
These pierogi are satisfyingly hearty, but they also love good company. Serve them alongside a crisp cucumber salad, tangy sauerkraut, or a chunky beet salad for color and crunch. Creamy coleslaw and braised red cabbage are other fantastic, classic choices that keep things feeling festive and balanced.
Creative Ways to Present
Try frying your boiled Potato and Cheese Pierogi in a little butter until both sides are golden and crispy. Stack them on a platter with swirls of sour cream and handfuls of microgreens for a modern touch. Or arrange them in a circle around a communal dipping bowl—great for parties or a snacky dinner spread. They’re even delicious packed into lunchboxes the next day!
Make Ahead and Storage
Storing Leftovers
Cooked pierogi keep beautifully in an airtight container in the refrigerator for up to four days. Allow them to cool completely before storing, then pop them in the fridge. They reheat well for quick meals or snack attacks, tasting just as comforting as day one.
Freezing
You can make a big batch and freeze extra Potato and Cheese Pierogi for future cravings. Lay uncooked pierogi in a single layer between sheets of plastic wrap on a baking tray. Once frozen solid, transfer them to a freezer-safe bag. They’ll keep their flavor and texture for up to three months—ready for a quick boil straight from the freezer whenever the craving strikes.
Reheating
Whether you’re working with refrigerated or thawed pierogi, you have options! Warm them in a skillet with a little butter for golden, crisp exteriors, or cover and microwave for a few minutes to keep them soft and tender. If frozen, just drop them straight into simmering water until they float, then finish in the pan, if you like. It’s fast, easy, and unbelievably satisfying.
FAQs
How do I keep the pierogi dough from sticking?
Sprinkle your work surface and rolling pin lightly with flour before rolling out the dough. If you find the dough is too sticky to handle, knead in a tiny bit more flour until it becomes smooth and pliable—just don’t overdo it, or the dough will lose its tenderness.
Can I use other cheeses in my Potato and Cheese Pierogi filling?
Absolutely! While processed cheese gives that classic creamy texture, you can try sharp cheddar, farmer’s cheese, or even a blend for more robust flavor. Just make sure any cheese you use melts nicely into the hot potatoes.
Why do my pierogi sometimes burst open during boiling?
If the seams aren’t sealed tightly, water can sneak in and cause your Potato and Cheese Pierogi to burst. Pinch the edges well, or use a fork to crimp for extra insurance. Also, avoid overfilling, and don’t overcrowd the boiling pot—gentle handling is key!
Can I make Potato and Cheese Pierogi gluten-free?
Yes, you can substitute an all-purpose gluten-free flour blend (one with xanthan gum works best). The dough might be a bit more delicate, but with gentle handling and a bit more patience, you’ll have delicious gluten-free pierogi to enjoy.
Is it possible to bake instead of boil or fry pierogi?
Traditionally, pierogi are always boiled, but if you’re aiming for something different, you can lightly brush uncooked pierogi with butter and bake at 375°F until golden brown. The texture will be different—crisp and almost pastry-like—but still tasty!
Final Thoughts
There’s nothing quite like sharing a big platter of homemade Potato and Cheese Pierogi with people you care about. Whether you’re reviving a cherished family tradition or simply diving into the world of Eastern European comfort food for the first time, these dreamy dumplings promise smiles all around. Give them a try—you may just find a new favorite for generations to come!
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Potato and Cheese Pierogi Recipe
- Total Time: 2 hours 10 minutes
- Yield: 20 dozen
- Diet: Vegetarian
Description
These Potato and Cheese Pierogi are a cherished Ukrainian recipe passed down through generations. Perfect when served with melted butter and sauteed onions or crispy fried. They can also be conveniently frozen for later enjoyment.
Ingredients
Dough:
- 6 cups all-purpose flour
- 3 eggs
- 1 pinch salt
- Water, as needed
Filling:
- 5 pounds potatoes, peeled
- 1 pound processed cheese, cubed
- Salt and pepper, to taste
- Onion salt, to taste
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender, then drain.
- Prepare Dough: Mix flour, eggs, and salt, adding water gradually until dough forms. Roll out thinly and cut circles.
- Make Filling: Combine potatoes, cheese, salt, pepper, and onion salt. Fill dough circles, fold, and seal.
- Cook Pierogi: Boil in water until they float to the top. Serve hot.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling, Frying
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 pierogi
- Calories: 97
- Sugar: 1g
- Sodium: 103mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
