Potato and Cheese Pierogi
Make potato and cheese pierogi with a soft homemade dough, a savory filling, and buttery onions for a comforting Polish-style dinner worth sharing.
- Prep time
- 1 hr
- Cook time
- 45 min
- Total time
- 2 hr 15 min
- Servings
- 4
Potato and cheese pierogi turn simple ingredients into a satisfying hands-on meal. This version uses farmer cheese, with an accessible alternative below. Resting makes the dough easier to roll, and cooling the filling protects the seals. Set aside an unhurried stretch for shaping; the repetition becomes manageable once you begin. About thirty-two dumplings provide four generous main-course servings of eight pierogi each.
Potato and Cheese Pierogi
Serves 4 · Prep 1 hr · Cook 45 min · Rest 30 min · Total 2 hr 15 min
Ingredients
Step-by-step instructions
- Mix 2 1/4 cups flour, egg, 1/2 cup water, and 1/2 teaspoon salt. Knead 8 minutes; cover and rest 30 minutes.
- Simmer potatoes in 5 cups water for 15 minutes until tender. Drain well and mash.
- Cook onion in 2 tablespoons butter for 10 minutes. Mix half with potatoes, cheese, pepper, and 1/2 teaspoon salt; cool during the dough rest.
- Using remaining flour for dusting, roll dough 1/8 inch (3 mm) thick. Cut about thirty-two 3-inch circles, rerolling scraps.
- Fill each with a heaping tablespoon filling. Fold into a half-moon and pinch edges firmly, keeping filling away from the seam.
- Boil remaining water with remaining salt. Cook dumplings in batches for 3 minutes after they float; lift and drain.
- Warm remaining butter and onion in the skillet. Toss dumplings in batches and serve; reheat saved portions to 165°F (74°C).
A few kitchen notes
- Keep shaped dumplings covered against drying.
- Check every seam before boiling.
Ingredient substitutions
- Use well-drained cottage cheese made with vegetarian rennet instead of farmer cheese.
Storage & reheating
Refrigerate cooked pierogi within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Freeze for 2 months; reheat to 165°F (74°C).
What to serve with it
Serve with cucumber salad and sour cream.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Potato and Cheese Pierogi ahead?
Refrigerate cooked pierogi within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Freeze for 2 months; reheat to 165°F (74°C).
What if I can’t find an ingredient?
Use well-drained cottage cheese made with vegetarian rennet instead of farmer cheese.
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