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Starting Monday off right with Homemade Cheddar Pierogies.
This is one of those recipes that I probably should have shared with you guys years ago, but just never got around to it. Well, the time has finally come to talk about Pierogies here on HBH, and I’m pretty happy about it.
When I was growing up, my mom used to feed my brothers and I Mrs. T’s Pierogies topped with generous amounts of extra cheddar cheese. I loved them so much. When I started cooking for my family I got into the habit of making homemade Pierogies ever few months and keeping them in the freezer for easy meals. My brother Kai loved them the most and always said the homemade Pierogies were far superior to the frozen ones from the store.
To be honest, it’s been ages since I’ve made homemade Pierogies, but when my cousin Maggie mentioned that they might be a fun recipe for December, I was sold the second I saw her text come across my phone screen. Pierogies just sounded so comforting and delicious. Plus, I loved her idea of making them for a holiday girl’s night in of cooking, Pierogi eating, and Christmas movie watching.
It sounded perfect, so I went for it, and you guys, I am not regretting it one bit.
If for some reason you’ve never had Pierogies, let me tell you about them. Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I think a potato Pierogi is most common, but I know that there are many varieties. I of course love the potato cheddar Pierogi because not much beats the combo of potatoes and cheddar cheese, plus it’s what I grew up eating and loving, so it’s total childhood comfort food for me.
The dough is pretty simple. It’s your basic, flour, egg, salt, combo, but what’s unique about most Pierogi recipes is the use of sour cream in the dough. The sour cream keeps the dough moist and adds the slightest tang. Since I don’t cook with sour cream, I like to swap in plain greek yogurt, which works perfectly.
The key to a good Pierogi though is not about the dough, it’s all about the filling. Enter mashed potatoes with a little cheddar. Simplest filling ever, but so, so, so good. What’s not to love about a pasta style dough filled with cheesy mashed potatoes?
It’s the best.
The most important rule of Pierogi eating though?
Plenty of melted cheddar overtop each and every single Pierogi on your plate. I don’t know if this is how the Polish do it, but it’s how we do it in the Gerard household, and for me, nothing can beat it.
Especially when finished off with a little rosemary butter sauce. Yes, rosemary butter sauce. So. Good.
My family is in agreement that this is one of those recipes that everyone loves. Everyone from the picky eaters to the those with a more sophisticated palate. It’s just an all around favorite dish.
Homemade Cheddar Pierogies
Servings: 40 Pierogi
Calories Per Serving: 91 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons butter, melted
- 1 cup plain full fat greek yogurt
- 1 egg
Filling
- 4 russet potatoes, peeled and quartered
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 2 tablespoons butter, at room temperature
- 1/2 teaspoon onion powder
- kosher salt and pepper
Rosemary Butter
- 1 stick butter
- 1-2 cloves garlic, minced or grated (to your taste)
- 1 tablespoon chopped fresh rosemary
Instructions
- 1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper. 4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work work to prevent from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 5. When ready too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper. 7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!
What’s not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?
This post was originally published on December 11, 2017
Hello, I’m from Poland so I can tell you how we eat pierogi (in Polish). The most common type of pierogi in Poland is with mashed potatoes and curd cheese. On the top we put cut, fried onion. But they look exactly like yours? happy Christmas time.
That is so great! Thank you! Merry Christmas!
These look heavenly!
Thank you Jennifer!
The perfect comfort food!
Yes! Thanks Leigh Ann!
Who doesn’t LOVE homemade pierogies?!
Aren’t they the best?!! I hope you love these Natasha! Thanks!
Wow! These look amazing!
Thank you Gina!
Well I am glad you shared this now! Better late than never, these look amazing! So perfect for party appetizer too.
Thank you Lindsay! I am so glad you like these!
LOVE these so much!
Thank you Jennifer!!
My family is Slavik and we make our dough with buttermilk (or milk with some vinegar to curdle it). The potato and cheese are y favorite. We also serve them with cooked up bacon and butter served along side sour cream cucumbers. The tang of the sour cream cucumber goes so well with the bacon and butter. Definitely an occasional treat.
Ooo yum! Thank you Amy!
Comfort food at its finest, love these!
Thank you Matt!
Odd coincidence. Just made peirogi style calzones. Potato, onion and cheddar baked in pizza dough. And then I read this blog!
Thats so funny! I hope yours turned out amazing Jen!
These look so delicious, the perfect comfort meal!
Yes they are the perfect comfort meal! I hope you love this Laura! Thank you!
Enjoyed the pictures showing the steps of the recipe, would love to see more!
Thanks Jessica!
I’m so drooling right now. I use to live in Chicago near a corner store that sold pierogies. We would buy a tub of pierogies and fry them up with butter when we got home. I’ve never made pierogies from scratch but I would love to! This recipe looks and sounds amazing, I can’t wait to give this a try!
Thank you so much Christina! I hope you love this recipe!
Hey Tieghan,
I love these pierogies and agree they’re perfect for a night in with some Christmas movies. My mom would also make my sister and I the frozen piergogies and I loved the potato ones! Haha I was just thinking of these and when my mom would treat us with pierogies and think they would be nice to make sometime while I’m visiting!
I hope you’re enjoying the holidays and I’m looking forward to tomorrow’s post. 🙂
I am so glad you like these and hope they turn out amazing for you! Thank you Kristin!
Omg YAAASSS! So excited to make these. I only ever tried pierogis because of your blog, so I’m so happy you shared the recipe 🙂
Thank you Natalie! I am so happy you like these!