Classic Potato & Cheese Pierogi
Jump to RecipeWarm, comforting, and utterly satisfying, classic potato and cheese pierogi bring a touch of Polish coziness to any table. In this homemade pierogi recipe, creamy filling inspired by mashed potatoes, ricotta cheese, and shredded cheddar pairs with a tender, simple dough for a crowd-pleasing dish. You’ll blend all-purpose flour with a pinch of salt, create a well for an egg and a splash of water, then knead until the dough is smooth and pliable. Roll it out to about 1/8 inch thick, cut circles, and spoon in a generous scoop of the potato and cheese filling before sealing the edges. Boil the pierogi until they float, about 5–7 minutes, then pan-sauté in butter until golden on both sides for extra flavor and texture. Serve hot with a dollop of sour cream for a classic finish. This guide walks you step by step from prepping the potatoes to shaping, cooking, and serving your plates of homemade pierogi, with tips for make-ahead filling, freezing, or adding a touch of chives or caramelized onions for a flavor twist.
Ingredients
potatoes
Choose starchy potatoes like Russets for a fluffy, dry mash that folds smoothly into the filling. Peel before boiling (or boil whole and peel afterward if easier). Cut into even chunks for uniform cooking, then drain well and mash until smooth. For extra creaminess, whisk in a little warm milk or cream and a pat of butter. If the mash is too wet, dry it out on the stove for a minute or two before mixing. Substitution: sweet potatoes or cauliflower puree can be used, but they change flavor and texture.
ricotta cheese
Drain ricotta well (use a fine sieve or cheesecloth) to prevent a soggy filling. For extra creaminess, whip it briefly before mixing with the potatoes. If you don’t have ricotta, substitute well-drained cottage cheese, farmer’s cheese, or a blend of cream cheese with cottage cheese. Add a pinch of nutmeg or white pepper for depth and balance. If very loose, press the mixture a bit to remove moisture.
cheddar cheese (shredded)
Sharp cheddar provides a robust flavor; shred your own from a block for better melt rather than using pre-shredded (which can contain anti-caking agents). Fold the cheese into the hot potato mixture while it’s warm so it melts smoothly. Substitutions: Monterey Jack, Gruyere, or mozzarella work well alone or in blend for different melts and flavors; to boost creaminess, use a half-and-half mix with a milder cheese.
all-purpose flour
Sift flour with salt and gradually mix with the egg and water to form a smooth dough. If the dough is too sticky, add small amounts of flour, a little at a time. For a tender dough, rest it 15–30 minutes. You can substitute with a gluten-free 1:1 blend, but expect different handling and a potentially crisper edge. For richer dough, add a teaspoon of oil or melted butter. If making vegan, swap in a flax egg and dairy-free milk, keeping the dough moisture in check.
egg
The egg provides structure and helps bind the dough. Bring it to room temperature for better emulsification. For a vegan or dairy-free alternative, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set 5–10 minutes) or another egg replacer; you can also replace with 2 tablespoons water plus a teaspoon oil for a softer dough. Do not overwork the dough to avoid toughness.
salt
Salt balances the filling and the dough. Use kosher salt for even distribution. Taste and adjust—if you’re avoiding sodium, reduce in both the dough and the potatoes. Remember to season the boiling water lightly as well to help flavor build from the inside out.
butter
Butter adds flavor and helps finish the pierogi nicely when sautéed. Use clarified butter or ghee if you want a higher smoke point. For extra aroma, finish with a little garlic butter or brown butter. You can substitute neutral oil (or olive oil) for dairy-free versions. A little butter stirred into the warm mashed potatoes can also enrich the filling.
sour cream (for serving)
Sour cream adds tang and a creamy contrast to the warm pierogi. For variety, fold in chopped chives or dill, or serve with yogurt or crème fraîche. If dairy-free, use a dairy-free sour cream or cashew/yogurt-based topping. A squeeze of lemon or a dash of paprika can brighten the serving plate.
Cooking Steps
Step 1: Step 1: Peel and boil the potatoes
Peel and boil the potatoes until tender, about 15 minutes; then mash them until smooth.Tips: Use starchy potatoes like Russets for fluffier mashed potatoes. Cook until very tender for easier mashing. Allow to cool slightly before combining with cheese.Notes: If you mash while hot, steam can make the mixture runnier; let them cool a bit before mixing, or add a touch of cream after mashing to adjust texture.Step 2: Step 2: Prepare the potato filling
In a bowl, combine the mashed potatoes, ricotta cheese, and shredded cheddar cheese. Mix well and season with salt.Tips: Ensure potatoes are fully cooled to prevent cheese from clumping; grate cheddar for best texture or use pre-grated if fresh shredding isn’t available. Add pepper if you like a little kick.Notes: If filling seems loose, chill for 10–15 minutes to firm up; you can stir in a splash of milk or cream if you need to loosen slightly.Step 3: Step 3: Make the pierogi dough
In another bowl, mix the flour and salt. Make a well in the center and add the egg and a little water. Mix until a dough forms, then knead until smooth.Tips: Use a light touch; don’t overwork the dough. If it’s too dry, add water a teaspoon at a time; if too sticky, dust with a little flour.Notes: Resting the dough for 15 minutes helps improve texture and handling.Step 4: Step 4: Roll out dough and cut circles
Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a glass or cookie cutter.Tips: Keep the dough covered when not cutting to prevent drying; lightly flour the surface and rolling pin to avoid sticking.Notes: The circle size affects filling amount and sealing; larger circles hold more filling but require more dough.Step 5: Step 5: Fill and seal the pierogi
Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over and pinch to seal the edges.Tips: Do not overfill; moisten edges with water to help seal; crimp edges with a fork for a secure and decorative finish.Notes: Squeeze out any air pockets before sealing to prevent bursting during boiling.Step 6: Step 6: Boil the pierogi until they float
Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the top, about 5–7 minutes. Remove with a slotted spoon.Tips: Work in batches to avoid crowding; stir gently in the first minute to prevent sticking. A tiny amount of oil in the water can help reduce sticking if needed.Notes: Pierogi should be tender but hold their shape; if they break, check sealing and filling amount.Step 7: Step 7: Sauté the pierogi in butter
In a frying pan, melt butter and lightly sauté the boiled pierogi until golden brown on both sides. Serve with sour cream as desired.Tips: For extra flavor, add a touch of minced garlic or caramelized onions; use clarified butter or a neutral oil for crisper edges.Notes: Best served immediately for optimal texture; rewarm gently if needed.
Frequently Asked Questions
What are the essential ingredients for Classic Potato & Cheese Pierogi, and what are common substitutions I can use if something isn't available?
The core ingredients are potatoes, ricotta, cheddar, all-purpose flour, egg, salt, and butter. Substitutions: use cottage cheese or mozzarella instead of ricotta; swap other cheeses like parmesan for extra tang; for dairy-free, use mashed potatoes with olive oil and dairy-free cheese; for gluten-free, use a gluten-free flour blend and adjust with a bit more water.
How should I prep the potatoes for the filling?
Peel if you like, dice into even pieces, and boil in salted water until tender (about 15 minutes). Drain well and mash until smooth and fluffy. Let the mashed potatoes cool slightly before mixing with the cheeses.
How do I make the dough without it turning tough?
Whisk flour with a pinch of salt, make a well in the center, then add the egg and a splash of water. Stir until a dough forms, then knead on a floured surface until smooth (about 5–7 minutes). Rest the dough 15–20 minutes to relax the gluten.
How thick should I roll the dough, and how do I cut circles?
Roll the dough to about 1/8 inch thick on a floured surface. Cut out rounds using a glass or cookie cutter (around 2.5–3 inches). Keep the unused dough covered so it doesn’t dry out.
How do I fill and seal the pierogi so they don’t leak?
Place 1–2 teaspoons of filling in the center of each round. Moisten the edge with water, fold over to form a half-moon, and pinch/press firmly to seal. If needed, crimp the edges for extra security.
How do I cook pierogi properly, and why do they float?
Boil in a large pot of salted water in batches. They’re done when they float to the top, about 5–7 minutes. Remove with a slotted spoon and drain. For extra flavor and texture, you can finish in a skillet with a little butter until golden.
How can I tell if they’re done cooking?
Floating on the surface is a good indicator, but also test a pierogi by cutting one open to ensure the filling is hot and the dough is tender, not doughy.
How should I store or freeze pierogi for later?
Freeze unbaked on a sheet pan until solid, then transfer to a bag or container. Alternatively, freeze cooked pierogi. Reheat by boiling from frozen or pan-frying in butter. They keep best for 1–3 months.
What are common beginner mistakes and how can I avoid them?
Common issues: dough too sticky or dry (adjust flour or water gradually), overfilling causing leaks (use modest filling), not salting the water (seasoning matters), and overcrowding the pot (cook in batches). Resting the dough and keeping surfaces lightly floured helps a lot.
Additional Information
Dietary Considerations
Dairy- and egg-containing dough and filling make this dish non-vegan as written and it contains gluten from all-purpose flour. Suitable for lacto-vegetarians. For gluten-free options, use a gluten-free flour blend (and possibly a binding agent like xanthan gum) in place of all-purpose flour. For dairy-free or vegan adaptations, substitute plant-based cheeses (vegan ricotta and cheddar) and a dairy-free butter substitute; use a flaxseed or water-based “egg” substitute in the dough, or a commercial egg replacer. If avoiding eggs altogether, some pierogi doughs use water or dairy-free milk with oil as binding. Always check labels for nut-free, kosher, or halal requirements if needed, and adjust toppings accordingly (e.g., skip butter if dairy-free). Leftovers can be stored refrigerated for 2–3 days or frozen before boiling for longer storage.
Pairings
Classic potato and cheese pierogi pair beautifully with comforting, savory accompaniments. Finish with browned butter and sautéed onions for a rich, classic touch, or serve with a dollop of sour cream and a scattering of chopped chives. For extra texture and color, add sautéed mushrooms, caramelized onions, or crispy bacon bits on the side. Traditional Polish contrasts like sauerkraut or a bright apple sauce provide balance to the creamy filling. Side salads such as cucumber-dill or beets with a light vinaigrette work well to cut through richness. Beverage options include a cold lager or pilsner, a dry white wine such as Riesling or Sauvignon Blanc, or a crisp apple cider; for a festive vibe, a simple vodka-based accompaniment can be enjoyed alongside.
Serving Suggestions
Serve pierogi hot and freshly pan-fried in butter until the edges are golden. If making ahead, keep boiled pierogi warm in a low oven and finish with a quick sauté just before serving. Plate with a dollop of sour cream, and garnish with chopped chives, dill, or parsley. For a casual gathering, set up a ‘pierogi bar’ with toppings like browned butter, fried onions, sour cream, shredded cheese, applesauce, pickles, and a side salad. Present on warm plates, optionally arranged over a bed of sauerkraut or a simple green salad to balance richness. Best enjoyed immediately while the filling is creamy and the exterior is pleasantly crisp.
Classic Potato & Cheese Pierogi
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Description
Deliciously stuffed dumplings filled with creamy potato and cheese, boiled to perfection and served with a touch of butter.
Ingredients
- potatoes: 2 cups
- ricotta cheese: 1 cup
- cheddar cheese (shredded): 1 cup
- all-purpose flour: 2 cups
- egg: 1 unit
- salt: 1 teaspoon
- butter: 2 tablespoons
- sour cream (for serving): 0 to taste
Date Created:
11/29/2025