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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!
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.
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.
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:
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
Servings: 8
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.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons salted butter, melted
- 1 cup plain full-fat greek yogurt
- 1 large egg
Filling
- 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
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 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!
I made these today for tomorrow’s supper and both hubby and I are PUMPED!
Hey Dani,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
we made this subbing bacon bits for the broccoli (didn’t have any on hand) and we probably added a touch more cayenne – We rolled the dough through our pasta roller and then used a rolling pin to make just a little smoother and thinner. Then we used a 2.5″ cutter, cause it was all I had, we just boiled till they floated and then fried in the tiniest amount of butter. They were fantastic! Super easy to seal with just a pinch seal, not going for pretty. We also made some with sauteed onions and cheese the same way, they were great too! Thank you.
Follow up – put the in the air fryer the next day – yum! Worked for some that had never been fried too. I sprayed with a little cooking spray on both sides and put them in Perfection rating for this recipe.
Hey there,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
I substitued GF flour for the all purpose flour and I can confidently say they made the best GF pierogies I’ve ever had! Amazing recipe!
Hey Kaylee,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
Made this last night and it was so good!! Will definitely make them again!
Hey Clemmy,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
Kale pesto mixed into potato is also an awesome filling and the only reason I make pierogi, because I don’t make them well. they keep falling apart on me when boiled. Boil first, then pan fry is the way my Ukranian grandmother taught me, always with onions and bacon.
Hey Susan,
I love this idea, thanks for the recommendation!! xTieghan
Recipe was delicious and I’d definitely make it again. I wound up with a lot of extra filling though (used 3 large russets). Any suggestions for the leftover filling?!
Thanks,
Natalie
Hey Natalie,
I am so glad the recipe was enjoyed, thank you for making it! You can make more pierogi and freeze them:) xTieghan
Is there a good substitution for the greek yogurt for someone with a dairy, soy, and nut allergy? Or is another dough recipe you have that could use instead? Every dairy free yogurt I have found contains other allergiens.
Hey Rachel! Would using something like a coconut yogurt work? If not,I would try using water in place of the yogurt. Start with 1/2 cup, then work your way up from there, adding more water as needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am from Poland so we eat pierogis all the time but I must try this feeling as it sounds so tasty. Just saying,the dough will be a lot softer and tastier if you do not add egg to it.
Thanks so much!! xTieghan
Is this recipe in one of your cookbooks? Would love to purchase!
Hey Melissa,
This one is just on the blog:) The recipes that are in the cookbooks are exclusive to the books. xTieghan
Excited to try this variation! Should I use fresh or frozen broccoli? Thanks!
Hey Stephanie,
I like to use fresh broccoli, but frozen would work just fine as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make these pierogies yesterday. Delicious and easy to make. The dough is so easy to work with compare to other doughs that I tried.
Hey Krys,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
Made these last night and OH BOY they are good! We didn’t have yogurt in the fridge, so subbed sour cream as mentioned for the dough. We have about half the filling left over (were my potatoes too big? did I roll too thick? did I put too little filling in? did I not use a big enough cutter? who knows!), so I’ll be making another batch of the dough in the next couple days to use the rest — but my partner LOVES pierogi and they freeze so well, so it’s only a good thing! Thanks for an amazing recipe!!
PS — for those asking, we were able to make 32 pierogi out of the dough. We made 5 per serving with the onion + butter sauce, and froze the rest per the directions. SO TASTY!!
Hey Cecelia,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
another tempting recipe that I’ll have to save for my cheat day (the pasta, potatoes…) but love these flavors and miss them, so a great recipe to bookmark, thank you!
Hey Sabrina,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Amazing! I followed this recipe almost exactly, except I used light sour cream (all I had on hand), and unsalted butter. My husband said these were the BEST pierogis that he has ever had. I’ll definitely be making these again — thank you!
Hey Alyssa,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Could you please make a how to video on making your delicious pierogis?
Hey Tara,
I have a video for the pierogi over on my Instagram! I hope you love the recipe, please let me know if you have any other questions! xTieghan