Homemade Cheddar Potato Pierogi

homemade potato cheese pierogi on plate with sour cream

5 from 12 votes

Homemade Cheddar Potato Pierogi is my grandma's pierogi recipe for boiled cheesy potato dumplings fried in butter and caramelized onions. The BEST pierogi! Make them for Christmas, Lent or anytime you're craving authentic pierogi!

Prep Time1

Cook Time1

Total Time2

Course: Main

Cuisine: European American, Polish, Ukrainian

Servings:

Author: Dee

Cost: $10

Ingredients

For the Pierogi Dough

5 cups flour
1 teaspoon sea salt
2 large eggs
1 tablespoon butter, softened
1 cup lukewarm potato water
½ cup milk

For the Cheddar Cheese Potato Filling

5 Yukon Gold potatoes about 2 pounds
3 cups shredded sharp cheddar cheese
½ cup milk (optional)
1 teaspoon sea salt
½ 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. Or, use a stand mixer with dough hook
Add eggs in the center, then the butter and milk, and start mixing dough with fork or dough hook in mixer
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. You may not need to use all the water. 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 about ⅙ inch thick, and cut out circular shapes with a drinking glass or round cookie/biscuit cutter about 3 inches in diameter
Place a tablespoon full of potatoes in center of dough, fold ends over, and pinch together. Dip fingers in a bowl of water to help seal dough
Place pierogi on lightly greased cookie sheet until dough is used up, and keep covered until ready to boil
Bring a large pot of salted water to a gently boil, and boil pierogi, a few at a time, stirring once or twice so they don't stick, until they float to surface
Remove with slotted spoon, and serve. Or, sauté chopped onion in butter over medium heat until golden brown. Then, fry pierogi with butter and onions until golden brown and onions are caramelized before serving. Add more butter as needed.

Notes

Pierogi may be made ahead of time and frozen either before boiling or after boiling.

Store leftover pierogi in an airtight container in your refrigerator for up to 4 days or freeze for longer storage -- up to 3 months for best taste.

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