- 5 pounds russet potatoes, washed, peeled, and quartered
- 4 tablespoons butter, melted
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
In a large pot, boil the potatoes in salted water until they are fork tender. Drain and mash with a potato masher.
Mix in the melted butter, cream cheese, and shredded cheddar until well blended. The mixture will be thick.
Add salt and pepper to taste. Allow the mashed potatoes to cool to room temperature.
- 3 eggs
- 1 1/2 cups cool water (divided)
- 4 1/2-5 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon butter
- 2 large pots
- potato masher
- large bowl
- warm bowl or linen towel
- bench scraper
- rolling pin
- biscuit cutter, glass, or pierogi mold
- slotted spoon
- large skillet
In a large bowl, beat eggs and 1 cup of water. Add the flour and salt to the egg mixture. Stir to combine. Add the remaining half-cup of water as needed.
On a lightly floured surface, knead the dough until it is firm. Let it rest for 10 minutes covered with a warm bowl or linen towel.
Once the dough is done resting, divide the dough into thirds using a bench scraper.
On a lightly floured surface, roll the dough thin, about 1/8 of an inch thick. Cut out circles about 2-2 1/2 inches in diameter using a biscuit cutter, glass, or a pierogi mold.
Place a tablespoon of filling on half of each round of dough. Using your index finger, moisten half the edge of the round with water. Fold the pierogi, and then press the edges together firmly, forming a crescent.
Bring a large pot of salted water to a boil. Add the pierogi in batches and let them simmer for about 8 minutes, or until the pierogi float to the top. Remove the finished pierogi with a slotted spoon.
In a large skillet, heat the butter over medium-high heat. Add the pierogi in batches and fry them for about 2-3 minutes per side or until they are golden brown. Add butter as needed. Serve immediately.
Learn how to peel potatoes the easy way here.
To freeze the pierogi, place them on a baking sheet and put them in the freezer until they are solid. Transfer the frozen pierogi to a freezer container or freezer bag. You can store the pierogi for up to 3 months.
Pierogi are delicious Polish dumplings that consist of unleavened dough and a filling. This pierogi recipe features a traditional savory mashed potato filling. However, there are plenty of ways to dress up pierogi. The fillings and toppings can all be switched up so that you can live life to your tastes.
Pierogi Topping Options
It’s easy to dress up your finished pierogi in a delicious way. Here are a few toppings that pair perfectly with many varieties of pierogi:
- sour cream
- sautéed onions
- salt and pepper
- bolognese and Parmesan cheese
Pierogi Filling Options
You can fill your pierogi with either sweet or savory ingredients. Traditionally, cheese-filled pierogi are prepared with farmer’s cheese, which is similar to cottage cheese without all the moisture. Here are some sweet and savory options you can use to fill your pierogi:
What To Serve With Your Pierogi
Thanks to the wide range of filling choices, pairing your pierogi with a delicious side is easy. Here are a few side dishes for pierogi:
These tasty Polish dumplings are bursting with flavor. You’ll love how versatile and delicious they are.