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!
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?!
(before sealing the filling)
(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.
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.
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.
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.
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.
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.
Looking for other fun homemade dinners? Here are some favorites:
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
Calories Per Serving: 524 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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- 3 Russet potatoes, peeled and quartered (about 1 pound)
- 2 cups broccoli florets
- 2 tablespoons salted butter, at room temperature
- 2 cups shredded sharp cheddar cheese
- 2 ounces cream cheese, at room temperature
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
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- 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 broccoli3. 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!