Cheese & Potato Pierogi

My Homemade Cheddar & Potato Pierogies

I grew up on pierogi. This traditional polish dish is basically an unleavened dumpling that is stuffed with potato and cheese (or other filling varieties) and served with cool sour cream or applesauce. They can be boiled, pan seared in butter or baked and they are just so delicious!

Unless your from Western Massachusetts and are lucky enough to get Millies Pierogi in the refrigerator section of the grocery store, you will typically find these guys in the freezer section. Since I haven’t lived in Western MA in about 10 years, I needed to come up with my own recipe because frankly, those frozen ones aren’t too good (or good for you).

After many failed attempts, I think I’ve devised the perfect recipe. I will caution you that this isn’t a super beginner recipe like most of my others. The first time you make it, it might not work out perfectly. It takes some time and practice to get really good at it. That being said, give it a shot!

Print Recipe

Cheese & Potato Pierogi

Have these delicious Cheese & Potato Pierogis fresh (or frozen). I will caution you that this isn’t a super beginner recipe, like most of my others, but they're definitely worth a try!

Prep Time45 mins

Cook Time40 mins

Total Time1 hr 25 mins

Course: Appetizer, Side Dish

Cuisine: Polish

Keyword: Cheese, Cheese Pierogi, Pierogi, Potato Pierogi

Servings: 2

Ingredients

Dough

• 3 1/2 cups All Purpose Flour plus a little extra for dusting
• 3 Eggs
• 2 tbsp Sour Cream
• 1 cup Water

Filling

• 1 lb Potatoes peeled and sliced
• 2 tbsp Butter
• 1 tbsp EVOO
• 1/2 Sweet Onion roughly minced
• 1 clove Garlic minced
• 1 cup Dry Farmers Cheese grated; just ask for it at Whole Foods because it’s perfect for this.
• Salt & Pepper to taste

Instructions

• In a large bowl or electric mixer, place your flour, eggs, sour cream and 1/2 cup of water. Beat the eggs and gradually add in the rest of the water until the mixture is completely combined. It will form a pretty sticky dough.
• Once the dough is formed, lay it out on a floured surface and kneed it. You want to need it until the dough becomes smooth and only a tiny bit sticky. It takes about 5 minutes.
• Wrap the dough in plastic wrap and let it rest on the counter for about 30 minutes.
• Boil the potatoes. Start with cold water and your peeled/sliced potatoes. Bring it to a boil, reduce heat to medium and cook for about 20 minutes (until potatoes are tender).
• While potatoes are cooking, melt the butter and oil in a pan over medium low heat. Add the minced onion and start to caramelize it over low heat. About 5 minutes before they are done, add the minced garlic.
  
• Once the potatoes are soft, drain them and make sure you get out as much moisture as possible (I usually let them sit for a couple minutes).
•  Once the potato is thoroughly drained, add the onion/garlic mixture and the farmers cheese. Mash it together like you would mashed potatoes until totally smooth. Add salt and pepper to taste.
  
• Bring large pot of water to a boil. Flour up your hands and take about a tablespoon sized portion of the dough and roll it into a little ball. Continue until all the dough is in balls.
• Once you have all your dough balls, gently roll each of them out with a rolling pin. After you finish one, place it under a damp towel so it doesn’t dry out (very important).
• When you have all your dough balls rolled out, hold each in the palm of your hand, add about a tablespoon of the potato filling and fold the dough in half. Pinch the edges firmly shut. After you complete them, cover them in plastic wrap on a well floured surface.
  
• Once they are all made, working in batches drop about 5 pierogi at a time into the boiling water. They will float to the surface when they are done (takes about 3 minutes each). Remove with a slotted spoon and put on a towel to drain.
  
• Finish them off! You could totally eat them boiled, but I like to heat a tablespoon or two of butter and sauté them up till the get golden and a little bit crispy!
  

I know this seems complicated, but I promise you can do it. Grab a friend (it will be helpful to have) and make an afternoon of cooking these! The best part? They freeze perfectly! Once you boil them, let them cool completely and then put them into a freezer safe bag!

Love always,
Erica