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These homemade Broccoli Cheddar Potato Pierogi are the perfect meal to make with family and friends. They’re a cross between creamy broccoli cheddar soup and a cheesy potato pierogi…and they are delicious. Simple potato and broccoli cheddar filled pierogi dumplings tossed in a simple buttery pan sauce with sweet caramelized onions. Every bite is a little cheesy, a touch buttery, and full of creamy potatoes and cheesy broccoli. Nothing cozier or more delicious on a cold winter’s night!

overhead photo of Broccoli Cheddar Potato Pierogi

This recipe combines two of my favorite foods, cheddar pierogi, and broccoli cheddar soup. Why I didn’t think of this concept sooner, I don’t know, but man, these really are so delicious.

I’ve told the story once before, but to recap a little, I basically grew up on pierogi. My best friend in middle school, Stephanie, and I went through a phase one year of eating nothing but Mrs. T’s Cheddar Pierogies with plenty of extra melted cheddar on top almost every day after school.

It was the best. And then, during the freezing cold winter months in Cleveland, my mom and I would boil up a batch of Mrs. T’s, add lots and lots of cheddar, melt that in the microwave, and then proceed to eat every last one while huddled by the crackling fire. Cleveland winter days are COLD, so this was clearly the best way to eat lunch or dinner.

And really, I’m not one to buy pre-made frozen foods. But I could easily make an exception in the case of Mrs. T’s Pierogies. Sometimes you just need that childhood comfort food…and you need it to be exactly the way you remember it.

I mean, right?!

prep photo of Broccoli Cheddar Potato Pierogi before boiling

(before sealing the filling)

Broccoli Cheddar Potato Pierogi before boiling

(after sealing the filling)

And the broccoli cheddar soup part to this recipe? Well, just like Mrs. T’s Pierogies, I also ate a lot of Panera Broccoli Cheddar Soup growing up. If I could convince my mom to grab Panera for lunch, it was always the most special treat. And if I could get her to splurge on a bread bowl too?

Ah, my day would be made…one of my favorite childhood foods for sure.

Broccoli Cheddar Potato Pierogi before boiling

Anyway, I’ve made pierogi a couple of times before. The first time a did them up a little more classic to the way I’d eat them as a kid. The second time I went all out and added caramelized onions and crispy bacon.

But today, I’m keeping the flavors simple and cozy with a broccoli cheddar twist. I’m not sure which pierogi is really my all-time favorite because I love any and all pierogi, but these really are so good. Creamy potato mixed with cheesy broccoli might just be one of the better combinations out there. But add a buttery onion sauce? Pretty hard to beat.

Broccoli Cheddar Potato Pierogi cooking in skillet

Making pierogi are fun. Start with the dough.

Start with the dough. It’s your basic, flour, egg, salt, combo, but what’s unique about most pierogi recipes is the use of sour cream in the dough. The sour cream keeps the dough moist and adds the slightest tang. I prefer to use plain greek yogurt in place of sour cream, which works perfectly. However, you can certainly use an equal amount of sour cream if you prefer sour cream.

Let the dough sit and rest while you making the broccoli potato filling.

overhead close up photo of Broccoli Cheddar Potato Pierogi

For the filling.

All you need are potatoes, butter, broccoli, cheese, and spices. This filling is cheesy, creamy, and buttery when added to the potatoes and steamed broccoli. Don’t mess with it…so good.

You can make the potatoes the traditional way on the stove-top, or you can use the instant pot. I prefer to use the instant pot. It’s the easiest, quickest way to make potatoes.

Once you have the pierogi assembled, simply toss them with a little buttery caramelized onion sauce. Then serve with extra sharp cheddar and a dollop of yogurt or sour cream on the side.

overhead photo of Broccoli Cheddar Potato Pierogi

Freeze for later.

Here’s the thing about pierogi making. Just like ravioli, these take time. Please do not let this scare you away. Making pierogi is very simple. The dough is incredibly easy to work with. If you can roll out a basic bread dough, you can certainly make pierogi. You don’t need any special equipment, just a bowl, a spoon, and a rolling pin. And if you don’t have a rolling pin – use a wine bottle.

So, while making pierogi does take a little effort, you can make them in bulk over the weekend…or whenever you have time. Then just freeze what’s leftover for the quickest, easiest, lunch or dinner…any day of the week. Once the pierogi are frozen, simply boil them up from frozen, they take just minutes to cook.

And yes, these are far better than Mrs. T’s.

I know everyone has been dealing with some chilly winter days and things are a bit cold and deary. To me, that’s all the more reason to spend an extra thirty minutes in the kitchen and make homemade pierogi on a random Monday night. Promise you will not be left disappointed.

Broccoli Cheddar Potato Pierogi

Looking for other fun homemade dinners? Here are some favorites:

Sheet Pan Roasted Lemon Garlic Butter Salmon

Folded Crispy Buffalo Chicken Wrap

Healthier Homemade Crunchwrap Supreme

Lastly, if you make these Broccoli Cheddar Potato Pierogi be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Broccoli Cheddar Potato Pierogi

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8
Calories Per Serving: 454 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Dough

Filling

Butter Sauce

  • 4 tablespoons salted butter
  • 1 yellow onion, chopped
  • 1 tablespoon fresh thyme leaves

Instructions

  • 1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg. Mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
    2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. During the last 10 minutes, add the broccoli
    3. Drain the potatoes and broccoli. Pull the broccoli out and set on a cutting board. Return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, cream cheese, thyme, garlic, and onion powder. Chop the broccoli and mix in with the potatoes. Season to taste with salt and pepper. 
    4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, if desired, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 
    5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float. Drain.
    6. To make the butter sauce, melt 1 tablespoon butter in a large skillet. Add the onions and cook 5 minutes, until softened. Season with salt and pepper and continue cooking another 5-8 minutes, until the onions are golden. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is lightly browned. Remove from the heat.
    7. Drop the pierogi into the sauce, gently tossing to combine. Spoon the pierogi and onions onto plates. Top with cheddar and thyme. EAT!

Broccoli Cheddar Potato Pierogi | halfbakedharvest.com

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Comments

  1. Your description says that sour cream added to the dough keeps the dough most, but the actual recipe calls for yogurt. Which is it? Or can you use either?

    1. Hey Laura,
      So sorry for any confusion, you can use greek yogurt or sour cream here, both will work well. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  2. I froze them per your directions but when I went to boil them and put them in the pan the dough was either falling apart or became gummy, does that mean I didn’t boil them long enough? Would you recommend using an air fryer for the frozen pierogi? I loved this recipe so trying to figure out how to successfully make them from frozen so I can make them again.

    1. Hey Madison,
      So sorry I have never used an air fryer on frozen pierogi. Was there anything you adjusted in the recipe? When boiling from frozen they will need longer than 2-3 minutes, but once they rise to the top they are done. I hope this helps for next time! xTieghan

  3. 5 stars
    Me and my husband love this recipe!!! Ended up having extra filling left over so I made more dough and rolled out some more Pierogi and froze them for later. Every time we make them we add a little variation to the butter sauce. We’ve tried it the OG way, we added parm on top instead of the cheddar, we’ve added bacon on top, and we’ve added parm, bacon, and extra broccoli on top (which has been our favorite way so far!). SO GOOD and worth the time to make! 🤩

    1. Hey Autumn,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

    1. Hey Natalie,
      No need to let them thaw, you can cook from frozen. It may take a little longer like 5 minutes, but once they float to the top they are done, so just watch for that. I hope the recipe turns out amazing for you! xTieghan

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