Dinner

The Classic Pierogi (Potato and Cheese) Recipe

ByThomas Greene October 27, 2025October 27, 2025

Introduction

Classic potato and cheese pierogi are a beloved comfort food with tender dough and a creamy, cheesy filling. These Eastern European dumplings are perfect boiled and pan-fried with sautéed onions for a delicious meal or snack.

A close-up view of a black pan filled with golden brown pierogi dumplings that have a smooth, slightly shiny dough surface with a few crisp edges. Scattered among the pierogi are small pieces of crispy, reddish-brown bacon and sautéed, translucent onions with caramelized edges. The dumplings appear soft and tender, overlapping in layers inside the pan. The background is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
2 tbsp sour cream
1 cup milk (plus 1/4 cup warm milk for filling)
3 1/2 cups flour (may need more or less)
2 tsp salt
3 lb large potatoes
4 tbsp unsalted butter (3 tbsp for filling, 1 tbsp for frying)
1/2 cup cheddar cheese
1 large onion

Instructions

Step 1: Cook the potatoes in salty water until a fork pierces them easily. Drain and mash them with 3 tablespoons of warm milk and 3 tablespoons of butter. Stir in the cheddar cheese until combined.
Step 2: In a bowl, whisk together eggs, sour cream, and 1 cup of milk until smooth.
Step 3: Add the flour and salt to the liquid mixture. Knead the dough by hand or with a mixer until elastic and smooth. Let it rest for 10 minutes.
Step 4: On a floured surface, roll out the dough to about 1/8 inch thickness. Cut circles using a cookie cutter or a floured glass.
Step 5: Place a spoonful of the potato and cheese filling onto each dough circle. Fold the dough over to form a half-moon and pinch the edges firmly to seal.
Step 6: Arrange the pierogi on a floured surface. You can freeze them at this point for later use if desired.
Step 7: Bring a large pot of water to a boil. Add pierogi one by one. Once they float to the surface, cook for an additional 2-3 minutes, about 10-15 minutes total, then remove with a slotted spoon.
Step 8: In a pan, melt 1 tablespoon butter and sauté the chopped onion until golden brown. Add the boiled pierogi and fry them until the sides are golden and slightly crispy.
Step 9: Serve the pierogi hot with extra sautéed onions or a dollop of sour cream if desired.

Tips & Variations

Use a potato ricer for extra smooth filling.
For a richer flavor, mix in some sautéed onions into the filling.
Try substituting cheddar with farmer’s cheese or a mild feta for a different taste.
If freezing, place pierogi in a single layer on a tray before transferring to a bag to prevent sticking.

Storage

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or microwaving. Uncooked pierogi can be frozen for up to 1 month; cook directly from frozen by adding a few extra minutes to boiling time.

How to Serve

This image shows a black cast iron pan filled with golden brown pierogies, each piece half-moon shaped with a soft, smooth dough texture. The pierogies are lightly browned on some sides, with bits of crispy, dark reddish-brown bacon pieces and caramelized yellow onions scattered on top and mixed in. A black serving spoon rests in the pan, lifting one pierogi. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant mashed potatoes for the filling?

While fresh mashed potatoes provide the best texture and flavor, instant potatoes can be used in a pinch but may result in a less creamy filling.

How do I prevent pierogi from sticking together?

Make sure to flour your work surface and pierogi well, especially when shaping and before freezing. Keep pierogi separated in a single layer until they are cooked or frozen solid.