Cheddar Pierogies

Ahh pierogies! Who doesn’t love them? Well surprisingly, Lauren had never even had them until 3 years ago. Portland is well-known for their food carts and there was one particular place that had the best pierogies. Every time I walked by it I had to buy some, so naturally I introduced it to Lauren and she was immediately hooked.

With that in mind I have never actually made homemade pierogies. I’ve always just bought the frozen Mrs. T’s which aren’t bad but not like the ones I had in Portland. So I recently decided to give it a try. The dough was surprisingly easy. Yes it takes longer and is more work than just buying frozen ones but you’ll notice the difference.

You can make these big enough and have enough filling where they are almost a meal in itself but I like to have something with it, whether it’s sausage or chicken paprikash which I’ll actually be sharing in a couple of days. If you’re like me and love pierogies but have never made them, I suggest taking the risk like I did and give it a try. Enjoy!

Cheddar Pierogies
Prep Time
10 mins
Cook Time
5 mins
Total Time
1 hr

While it's more work than frozen pierogies, it's worth putting the time in to make these!

Servings: 20 pierogies
  • 3 cups all-purpose flour
  • 1 tsp salt (divided)
  • 3/4 cup boiling water
  • 1/4 cup cold water
  • 1/2 tsp vegetable oil
  • 1 cup mashed potatoes
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 2 tbsp sauteed shallots, chopped
Brown Butter
  • 1/2 cup unsalted butter
  • 2 shallots, chopped
  1. Sift 3 cups of flour in large bowl. Add 1/2 tsp of salt. Pour 3/4 cup of bowling water into the bowl, while stirring with a wooden spoon. There will be lumps so break them up. Cover the bowl with kitchen towel and set aside for 5 minutes.

  2. After 5 minutes, add 1/4 cup of cold water and stir until there are no large clumps. Cover again with kitchen towel and set aside for 15 minutes.

  3. Add 1/2 tsp of vegetable oil and start kneading until the dough becomes smooth and a uniform mass. It will be slightly sticky at first but will form into a ball after 5-10 minutes of kneading. It should be stretchy and a bit adhesive. Cover in bowl for 45 minutes. This is just done to allow the gluten in the flour to relax a little. Do not expect it to rise.

  4. While dough is resting make the filling. Mix together the mashed potatoes, cheddar cheese, sour cream, sauteed shallots and 1/2 tsp of salt. It should stick together when your can form a ball.

  5. Add flour onto surface and roll out the dough until you reach a thickness of about 1/8 inch. Use a cup or ramekin that is about 3-4 inches in diameter. Place on top of tough and use a knife to cut a circle. With cut circle, put some around the entire edge, so once folded it will stick together. Place 1 tbsp of filling inside each circle. Fold the dough and press together with a fork. Collect scraps of dough, knead again and roll out and repeat above steps.

  6. For the pierogies you are going to eat right now, boil in pot of salted water for about 5 minutes or until they float. While they are boiling heat the butter over medium heat in a large skillet. Add the shallots and cook for about 2 minutes. Drain the pierogies and add them to the skillet and cook on each side for 2 minutes. Serve immediately and enjoy!

  7. If you are freezing the pierogies or not eating all of them, boil for 1 minute and then place in pot of ice water to stop the cooking process. Place on a baking sheet and put in freezer. Once frozen, place in plastic bag and use when ready. Boil for 5 minutes and the saute when ready to use.

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