Potato and Cheddar Pierogis

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Potato and Cheddar Pierogis 1

I still remember the first time I had pierogis. I was about 5 and I was with my grandparents at a Polish festival. It was noisy and crowded and I was basically miserable. Until it was time to eat! I couldn’t get enough of the potato filled dumplings and I kept making my grandmother get me more. I’ve loved them ever since. We ate them fairly often as I grew up, but they were usually Mrs. T’s – I only remember eating homemade pierogis a handful of times.

Ever since I started making homemade pasta, I’ve had it in my head that I wanted to try homemade pierogis. I finally did it, and I don’t know why I waited so long – They were really easy to make! I made the dough and the filling over the weekend and refrigerated them. All I had to do after work was roll out the dough, fill them, and boil. You can also freeze the uncooked pierogis after they’re filled and boil them straight from frozen.

I used a recipe from Clean Eating as the starting point for this dish. I liked that their dough didn’t use egg yolks and I loved the idea of combining the potato filling with cauliflower. I also used whole wheat flour in the dough. You could definitely tell they were wheat, but the flavor was still really nice and the pasta had a nice texture. To serve, I pan fried them with some caramelized onions until they turned golden brown and topped them with a teaspoon of melted butter. They’d also be good served with sour cream.

Potato and Cheddar Pierogis 2

Potato and Cheddar Pierogis

  • 1 large white potato, peeled and cubed
  • 1/2 head cauliflower, chopped
  • 1/2 cup mild cheddar, shredded
  • 2 cups whole white wheat flour
  • kosher salt
  • 3 Tbs fat free Greek yogurt
  • 1/2 c skim milk

For Serving:

  • 1 onion, sliced
  • 1 tsp olive oil
  • 1 tsp butter melted

Bring a large pot of water to a boil. Add potato and cauliflower and boil until soft. Drain and mash. Stir in cheddar and some salt. Refrigerate until completely chilled.

Meanwhile, combine flour and salt in a large bowl. Combine sour cream and milk. Stir into flour, working it with your hands until it combines and forms a dough. Knead about 10 minutes or until it becomes smooth. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Divide dough into quarters. Working with one quarter at a time, roll to a 1/8″ thickness. Cut out circles with a 3″ round cookie cutter. Repeat with remaining dough. Spoon 1 tsp filling onto half the dough rounds, then top with a second round. Pinch the edges together to seal. Transfer pierogis to a large pot of boiling water. Boil for about 5 minutes, or until they float.

Heat oil in a large skillet. Add onions and cook, stirring occasionally, until they begin to caramelize. Add pierogis and cook for about 1 minute on each side until they become golden. Spoon melted butter over top.

Yield: Approx. 15 pierogis

By on June 10th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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14 thoughts on “Potato and Cheddar Pierogis”

  1. My mother said when my brother and I were little, we used sit under the table and she’d pass us pierogis under the table as she made them. Sounds a little pathetic and I have NO recollection of this but at the same time, it’s kind of cute. Yours look especially delic!

  2. Oh man, I pretty much lived at my grandparents’ house when I was a kid and pierogis were a main staple of our diet. Yours look so much like my grandmother’s…I’m gonna have to get on her to make some…pronto!


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