Potato cheese pierogi

    2 hours 10 min

    These are Ukranian boiled dumplings stuffed with potatoes and cheese. Once made, the dumplings can be frozen between layers of cling film until needed. Simply cook from frozen. Serve with melted butter and sauteed onions.

    50 people made this

    Makes: 60 depending on the size

    • 750g plain flour
    • 3 eggs
    • 1 pinch salt
    • water as needed
    • 2.25kg potatoes, peeled
    • 450g mild cheese, cubed
    • salt and pepper to taste
    • onion salt to taste

    Prep:2hr  ›  Cook:10min  ›  Ready in:2hr10min 

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
    2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 5mm thick. Using a large pastry cutter or drinking glass, cut out circles
    3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to the boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

    Watch how!

    Watch our How to make pierogi video to see how to make traditional Polish pierogi.

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    Reviews in English (41)


    I just wanted to add some possibly helpful info for future pierogi-makers. My family is Ukrainian, and we make these every Christmas, sometimes more. I use 6 cups of flour, and can make 40-50 4-inch or larger pierogi. We roll a ball (fits in 2 hands, not too big) flat, then cut it into squares. We then rolleach square individually as thin as possible, put in about a tbs. of filling, and fold corner to corner. When pinching the edges, you have to smear and smudge a bit. I'm sure every family has their own recipe, but this way you don't have soooo much dough in each bite. I also jazz up my filling with browned onion, s&p, and sharp cheddar.  -  05 Mar 2008  (Review from Allrecipes US | Canada)


    I make pierogi every Christmas, and this recipe is similar. Just some tips to make things easier....after mixing dough place on floured board and put a bowl over it and let it rest for about 20 minutes. I use cheddar with the mashed potatoes, and also make a sauteed cabbage and onion filling. Boil and then saute in butter with onion added or not. Lots of work, but the whole family pitches in and we make enough for a few times.  -  16 Apr 2008  (Review from Allrecipes US | Canada)


    Just reading the ingredient "processed" cheese makes me shiver. I have been using Farmer's cheese in my filling for over 20 years and I think it makes a huge difference in taste. This was the preference of my Ukrainian gramdmother, too. Also, I sautee finely chopped shallots in butter and add those to the filling as well. It adds more flavor than the onion salt (I think). The easiest way to fill them is to use a round biscuit cutter. Take the round cut out pieces and give them another quick roll in each direction and they will be ready to fill. Also, to seal tightly without having them leak, I keep a teaspoon in a bowl of water and very lightly moisten the inside edge with the side of the spoon before doing the "flour pinch" to close them. They freeze extremely well, but don't forget to separate the layers with either plastic wrap or wax paper! Any way you look at it, these are DELICIOUS! I can never get enough of them.  -  25 Jan 2009  (Review from Allrecipes US | Canada)