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homemade cheddar potato pierogi with fried onions on a plate
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5 from 3 votes

Homemade Cheddar Potato Pierogi

An authentic Ukrainian recipe for homemade cheddar potato pierogi filled with cheddar cheese potatoes and topped with melted butter and fried onions
Course Main
Cuisine European American, Russian
Keyword homemade cheddar potato pierogi, perogie
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 40
Calories 108kcal
Author Dee

Ingredients

For the Pierogi Dough

  • 5 cups flour
  • 1 teaspoon sea salt
  • 2 eggs
  • 1 tablespoon butter, softened
  • 1 cup lukewarm potato water
  • 1/2 cup milk

For the Cheddar Cheese Potato Filling

  • 5 Yukon Gold potatoes
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup milk (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

For the Filling

  • Add potatoes to a large pot, add enough cold water to completely cover potatoes, and boil in salted water until fork tender 
  • Reserve 1 cup of water, drain, peel potatoes, add cheese, salt and pepper, and mash with fork or potato masher until blended. Add the milk to make potatoes creamier, if needed. Season with additional salt and pepper, if needed
  • Set aside

For the Dough

  • In a large bowl, stir the flour and sea salt together, and push aside to form a well in the bowl
  • Add eggs in the center, then the butter and milk, and start mixing dough with fork
  • Gradually add the potato water, and mix until dough starts to form. Add enough water to form a ball, and knead until no longer sticky. Add more water if too dry or more flour if dough is still too sticky 
  • Wrap dough ball in plastic wrap, and refrigerate for 20 minutes to rest
  • Divide dough into 4 separate pieces, and keep covered to prevent drying out
  • Roll out one piece at a time on a floured surface, and cut out circular shapes with a drinking glass or round cookie/biscuit cutter
  • Place a tablespoon full of potatoes in center of dough, fold ends over, and pinch together, using water to help seal dough
  • Place pierogi on lightly greased cookie sheet until dough is used up, and keep covered until ready to boil 
  • Boil pierogi in salted water, a few at a time, until they float to surface
  • Remove with slotted spoon, and serve or fry with butter and onions before serving

Nutrition

Calories: 108kcal