Pierogi with Potatoes and Cheese

Why You’ll Love This Recipe

Pierogi with potatoes and cheese are a classic comfort food, easy to make and incredibly satisfying. The dough is tender and light, while the filling is creamy and rich, making every bite a delicious experience. These dumplings are a perfect balance of flavors and textures, and they can be enjoyed as a main dish or a side. Plus, they freeze beautifully, making them a great make-ahead meal. Whether you’re new to making pierogi or an experienced cook, this recipe will quickly become a family favorite.

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water (more if needed)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 4 medium potatoes, peeled and cubed
• 1 cup farmer’s cheese or ricotta cheese
• 1 small onion, finely chopped
• 2 tablespoons butter
• Salt and pepper, to taste

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

Directions

1. Prepare the Dough:
   In a large bowl, combine the flour and salt. Create a well in the center and add the egg, water, and oil. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes, until smooth. Cover the dough with a damp cloth and set it aside to rest.
2. Make the Filling:
   Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and mash the potatoes until smooth. In a small pan, melt the butter and sauté the chopped onion until golden brown. Add the sautéed onions to the mashed potatoes, then stir in the cheese. Season with salt and pepper to taste.
3. Assemble the Pierogi:
   Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cutter or a glass to cut circles from the dough. Place a small spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape, sealing the edges by pinching them tightly together. You can use a fork to crimp the edges for a decorative finish.
4. Cook the Pierogi:
   Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot. Boil for about 3-4 minutes, or until the pierogi float to the top. Remove with a slotted spoon and set aside.
5. Optional:
   For a crispy finish, heat some butter in a skillet over medium heat. Add the boiled pierogi and cook for 2-3 minutes on each side, until golden brown and crispy.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Meat Filling: You can substitute the cheese and potato filling with a combination of sautéed ground beef or pork for a meatier version.
• Vegetarian Options: Add sautéed mushrooms to the filling for an earthy, savory twist.
• Sweet Pierogi: For a sweet version, try filling the pierogi with sweetened fruit like berries or cherries, and sprinkle with sugar and cinnamon after frying.

Storage/Reheating

Pierogi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either gently boil them again or sauté them in a pan with a bit of butter for a crispy exterior. Pierogi also freeze well—just freeze them in a single layer on a baking sheet, then transfer them to a zip-top bag once frozen. To cook frozen pierogi, simply drop them into boiling water straight from the freezer, and cook for 4-5 minutes or until they float to the surface.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Make sure to cover it well with plastic wrap to prevent it from drying out.

Can I use other types of cheese in the filling?

Yes! You can use any type of cheese you prefer, such as cheddar, mozzarella, or cottage cheese. The texture and flavor will change, but it will still be delicious.

How do I keep the pierogi from sticking together after boiling?

To prevent the pierogi from sticking together, make sure to boil them in batches and stir gently during the first minute of cooking. After boiling, you can toss them with a little bit of oil or butter to keep them separated.

What can I serve pierogi with?

Pierogi are often served with sour cream or caramelized onions. You can also serve them with a side of sauerkraut or a simple salad.

Can I make pierogi without cheese?

Yes! You can make pierogi filled with just mashed potatoes or add other fillings like sautéed mushrooms, spinach, or even meat.

Can I freeze pierogi before cooking them?

Yes, you can freeze uncooked pierogi. Just lay them out on a baking sheet in a single layer, freeze until solid, then transfer them to a zip-top bag. When you’re ready to cook, simply drop them into boiling water from frozen.

What is the best way to reheat pierogi?

The best way to reheat pierogi is to sauté them in a pan with a little butter until golden brown on both sides. This gives them a nice crispy texture while keeping the filling warm.

Can I make pierogi gluten-free?

Yes, you can make gluten-free pierogi by using a gluten-free flour blend in place of regular flour. The dough may be a bit more delicate, so handle it gently.

Can I use mashed sweet potatoes instead of regular potatoes?

Yes, you can substitute mashed sweet potatoes for regular potatoes for a sweeter, more vibrant filling.

How long do pierogi last in the fridge?

Pierogi will last for about 3 days in the refrigerator if stored in an airtight container. For longer storage, freeze them.

Conclusion

Pierogi with potatoes and cheese are a comforting and delicious dish that everyone will enjoy. Whether you’re making them for a family dinner or as part of a larger spread, these dumplings are sure to impress. With a rich filling and tender dough, this recipe offers a perfect balance of flavors. Don’t forget to try different variations or freeze some for later—these pierogi are a versatile and timeless dish that will always be a crowd-pleaser.

Pierogi with Potatoes and Cheese

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Pierogi with potatoes and cheese are traditional Polish dumplings filled with a creamy potato and cheese mixture. These dumplings offer a comforting, rich flavor, perfect as a main dish or appetizer.

• Author: Laura
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Boiling, Sautéing
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

1. 2 cups all-purpose flour
   
   1 large egg
   
   1/2 cup water (more if needed)
   
   1 tablespoon vegetable oil
   
   1 teaspoon salt
   
   4 medium potatoes, peeled and cubed
   
   1 cup farmer’s cheese or ricotta cheese
   
   1 small onion, finely chopped
   
   2 tablespoons butter
   
   Salt and pepper, to taste

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Instructions

Prepare the Dough: In a large bowl, combine the flour and salt. Create a well in the center and add the egg, water, and oil. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes, until smooth. Cover the dough with a damp cloth and set it aside to rest.

1. Make the Filling: Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and mash the potatoes until smooth. In a small pan, melt the butter and sauté the chopped onion until golden brown. Add the sautéed onions to the mashed potatoes, then stir in the cheese. Season with salt and pepper to taste.
2. Assemble the Pierogi: Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cutter or a glass to cut circles from the dough. Place a small spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape, sealing the edges by pinching them tightly together. You can use a fork to crimp the edges for a decorative finish.
3. Cook the Pierogi: Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot. Boil for about 3-4 minutes, or until the pierogi float to the top. Remove with a slotted spoon and set aside.
4. Optional: For a crispy finish, heat some butter in a skillet over medium heat. Add the boiled pierogi and cook for 2-3 minutes on each side, until golden brown and crispy.

Notes

• Pierogi can be stored in the refrigerator for up to 3 days.
• You can freeze uncooked pierogi by laying them on a baking sheet and freezing them until solid, then transferring them to a zip-top bag.
• For a crispy finish, sauté the boiled pierogi in butter until golden brown.
• Try adding sautéed mushrooms or spinach for variations in the filling.
• If making gluten-free, substitute the flour with a gluten-free flour blend.

Nutrition

• Serving Size: 1 pierogi
• Calories: 150
• Sugar: 2g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg