Potato & Cheese Pierogi

December  3, 2018
16 Ratings
Photo by Rocky Luten
  • Prep time 2 hours 30 minutes
  • Cook time 30 minutes
  • Makes approximately 55 pierogi
Author Notes

Gently browned in melted butter and slathered in sour cream, these pierogi are simple yet deeply satisfying. The recipe yields 55 dumplings, but don't worry if you aren't feeding a crowd—they'll keep nicely in your freezer (just freeze them first on a cookie sheet, then transfer to a freezer bag). Serve with caramelized onions, sautéed Brussels sprouts, or cabbage and apples. —Suzanne D'Amato

What You'll Need
  • 2 1/2 pounds potatoes
  • 1 tablespoon butter
  • 1/4 whole onion, chopped
  • 4 ounces farmer's cheese
  • Salt and pepper, to taste
  • 2 cups whole milk
  • 5 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sour cream
  • 1/2 stick melted butter
  • 2 egg yolks
  • 1 teaspoon sugar
  1. Start with the filling: Peel potatoes and roughly chop into 1-inch pieces. Place in a medium-sized pot, cover with water and bring to a boil. Lower heat to a simmer and cook until fork-tender, about 10 to 15 minutes.
  2. While potatoes are cooking, heat 1 tablespoon butter in a saucepan over medium, add the chopped onion and cook until golden brown, about 4 to 5 minutes.
  3. Once potatoes are cooked, drain them and mash until smooth. Add farmer’s cheese, onions and 1 pinch each salt and pepper. Mix well, taste, and add more seasonings and cheese if necessary. Set the filling aside while you make the dough.
  4. To make the dough, heat the milk until it’s hot but not scalding. In a large mixing bowl, combine the flour, hot milk, sour cream, melted butter, egg yolks, sugar and 1/2 teaspoon salt. Knead until the mixture forms a smooth ball, then cover and let dough rest for 20 minutes. Flour a cutting board or other surface, then use a rolling pin to roll out the dough until it’s 1/8-inch thick. Cut circles using a biscuit cutter or a floured glass.
  5. Place about 1 1/2 teaspoons of the potato-cheese filling in the middle of each circle. Wet one half of the circle and then seal the edges together. You can crimp the edges with a fork, or not. If you end up with extra filling, you can serve it the way you would mashed potatoes, or make potato pancakes.
  6. To cook, boil a large pot of salted water. Add in the pierogi, 8 at a time. Once they float to the surface, let them cook for one more minute. Take them out with a slotted spoon and place them on a plate.
  7. If you want to fry them after they are boiled, put an extra tablespoon of butter in a saucepan and cook them for a few minutes on each side until they’re golden brown. Serve with sour cream and additional melted butter.

See what other Food52ers are saying.

  • Valeriya
  • Suzanne D'Amato
    Suzanne D'Amato
  • judy
  • trickloff

13 Reviews

judy February 2, 2022
I love perrogi's! I do not have the energy to make them, but I love the filling. So made this filling, made potato cheese filling in the morning, then made pancakes with it, fried up as if they were dumplings after boiling. Very very good. Not as good or the same experience as dumplings. But as I am disabled, I was able to enjoy the flavor even though not able to make the dumplings. Thanks so much....
trickloff December 27, 2020
I made these last night. I had to add at least 1 cup of extra flour to the dough to make it like a dough and not like a batter (and I made a half-batch, so that's nearly 30% more flour, which is practically like making a whole new recipe). It was still very sticky when I rolled it out, but with enough dusting flour it made pierogies just fine. And the dough ended up tasting great! The little bit of sugar in it helps them brown up beautifully.

I had made another pierogi dough to compare this one against, and this one knocked the other one of out of the park. It's hard for me to endorse this recipe, however, since I had to add so much more flour. I think I'm going to save this, but with a note that says "add 30% more flour", and see if it works out as well next time.

Love to hear what you guys think of all that. I'm not a pierogi dough expert, so maybe I'm missing something, but I DO know that I couldn't have used the dough in this recipe as is.
dinny December 27, 2020
i really wish you would try our super simple recipe.
16oz. sour cream
4 cups flour
2 tablespoons oil
as i said before, it rolls out perfectly and makes fantastic peroghis!
Julia May 6, 2019
I just made them! :) Quite the project, but the reward is a very cozy, satisfying dish.The dough needed a bit more flour to come together, but after that it was very easy to work with. Thanks for the recipe!
Valeriya January 14, 2019
Made them this weekend. Dough was really easy to make and manage. After resting all the grains in dough disappeared and during the cooking process none of the perogies came apart. I do think that it yields more that 55 perogies, I think you can get up into 70s easily if you have enough filling. I tried many recipes, but this one is getting saved for life! Thank you for sharing. Mix of my Russian and Ukrainian friends approve!
Suzanne D. January 15, 2019
I'm thrilled to hear that you liked this recipe so much. Thanks so much for letting me know!
dinny December 9, 2018
We make them every year too, honoring our beloved Lithuanian aunts. Their recipe for the dough is so so easy and wonderful. it is, simply, 16 ounces sour cream, 4 cups flour, and 2 tablespoons oil. Rolls out beautifully, Yields 30 circles of dough ready for their delicious filling of 2 eggs, 2 pkgs farmer cheese and 3 ounces of cream cheese. Alternate fillings we have used: mashed potatoes and cheddar, mushrooms sautéed in butter, ground venison and onion. the last thanks to my son, the bow hunter, All wonderful!
Suzanne D. December 9, 2018
Ooh, I'll have to try the mashed potato and cheddar filling next time. Thank you!
Chrystal J. December 6, 2018
What size biscuit cutter?
Suzanne D. December 6, 2018
2 3/4 inches works well, but this recipe is very forgiving—you could make smaller ones and end up with a slightly higher yield that would still be very delicious.
Misfitwife December 4, 2018
Homemade pierogi lovingly crafted by my grandmother and great aunt deliciously filled bowls on our Christmas Eve dinner table for years. Once they passed, the tradition, and unfortunately the recipe, disappeared. This pierogi recipe sounds so similar to what my mom remembers that I think this needs to be tried on a winter afternoon!
Suzanne D. December 5, 2018
That sounds like a beautiful Christmas Eve tradition, Misfitwife. Please let me know what you think if you end up trying these!
Irene B. December 23, 2018
Dairy-free pierogies are a Ukrainian Christmas Eve tradition that’s part of a 12 course meal. They would be filled without the cheese or with sauerkraut.