Potato & Cheese Pierogi

Heidi Hoerman


Pierogi belong to that wonderful family of filled dumpling that is popular around the world. From momo in Tibet to ravioli in Italy, the filled dumpling is delicious. They are a little labor intensive to make but worth the effort and fun to have in the freezer.

When pierogi dough differs from other dumpling skin doughs it is through the addition of sour cream. This make the dough quite stretchy and easy to mold around the filling. This recipe uses Greek yogurt for the same effect.

Pictured at left are my first ever pierogi! They are really quite easy to do.


★★★★★ 1 vote

varies - makes about 20
1 Hr
15 Min



  • 1 large
  • 1/4 c
    sour cream or greek yogurt
  • 1 Tbsp
    vegetable oil
  • 2 c
    flour, plus additional for kneading and rolling
  • 1/2 tsp
  • several Tbsp
    water, added one at a time as needed

  • 1 1/2 c
    potatoes, cooked and mashed
  • 4 oz
    cheddar cheese, grated
  • 1 tsp
    mustard powder, or to taste
  • 1/4 tsp
    each, salt and white pepper, or to taste

  • ·
    there are many traditional and not-so-traditional fillings that can be used including mushrooms, cabbage, blueberries, etc. browse the web and for pierogi and you will find lots of alternatives.

How to Make Potato & Cheese Pierogi


  1. TO ASSEMBLE THE DOUGH: Put all the dough ingredients except the water in the food processor and process until thoroughly mixed.
  2. With the food processor running, add tablespoons of water, one at a time, until the dough forms a single mass riding in a circle around the central column of the processor.
  3. Remove the dough from the food processor and knead lightly on a floured counter, adding only enough flour to prevent it from sticking to your hands.
  4. Cover the ball of dough with plastic wrap and allow to relax for thirty minutes. While you are waiting, make the filling.
  5. TO MAKE THE FILLING: Mix all the filling ingredients together with a fork or you fingers. It will be somewhat crumbly.
  6. Determine the size of your pierogis and make balls of filling small enough to fit your intended dough. For example, if the pierogi are made from three-inch circles of dough, make the balls of filling about one-inch in diameter.
  7. TO FILL THE PIEROGIS: Cut the dough into four pieces. Take one piece and roll it out on a well-floured counter to pie crust thickness or a little thinner.
  8. Using a floured round cutter about three inches in diameter, cut rounds from the dough. (I used a china coffee cup with a thin edge.)
  9. As you cut each round, center a ball of filling on it. Fold the round in half to cover the ball and pinch the ends together to seal. If your dough does not seal readily, wet the edges before sealing.
  10. Put the pierogi on cookie sheet floured or lined with parchment paper and freeze flat as shown in the picture. Once they are frozen, you can move them to a freezer bag.
  11. TO COOK THE PIEROGI: Lightly boil or steam the pierogi and broth and then saute in butter. I like to poach the pierogi in a bit of chicken broth with shredded cabbage and caraway. Then as the chicken broth reduces, I add some butter. A bit of diced ham or crumbled bacon is good here, too.

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