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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 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.
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
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! ?
Hey Autumn,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
If cooking from frozen, is suggested cooming time still 2-3 minutes? Do I thaw them first?
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
Can you make the dough ahead of time and freeze it? This recipe is delicious!
Hey Kaylee,
You sure can! You could even assemble the pierogi and then freeze:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish made me want to start commenting on recipes, the pierogi were great! Time-consuming (it took me well over the estimated time frame to make them), but great – perfect as a weekend project. We ate the whole thing in two people, and only managed to save one small serving for a leftover lunch the day after. Definitely adding to my rotation!
Hey Katerina,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
I loved this recipe! So tasty! This was my first time making pierogi, and it wasn’t too bad, just took a while. My only issue was that I had way too much filling for the amount of dough i made. I might have not been rolling the dough out enough, but if I rolled it any thinner, the pierogi would have broken. I had about double the filling for the amount of dough I made, so I just made another batch. Overall, great recipe!
Hey Jennifer,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
How far in advance can you make the dough?
Hey Katie,
I would make it no more than 24 hours in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were excellent! I had nearly double the amount of filling left after rolling them all out so I’m going to whip up another batch of dough and make some to freeze!
Hey Christy,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
Made these for dinner tonight, I was intimidated as I have never tried to do this before. BUT this recipe is fantastic, not only is it husband approved it is toddler approved x2! Thanks so much for the delicious recipe, I will never buy frozen perogies again!!
Hey Kyla,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
I wanted to love this and I am a avid HBH fan girl but I found the dough was off this recipe the whole time- too moist to start (even added a little extra flour to the dough so I could knead it without sticking everywhere) and then when I boiled the pierogis they came out semi soggy and when filled with a mashed potato base resulted in a lot of mush texture for the end result. The flavors were good I just didn’t love the end result as much as I love most HBH recipes.
Hey Lauren,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
My daughter,her boyfriend and I made these and for the first time ever the recipe didn’t go well. I love all of your recipes and the flavors were great. The problem we had was that we didn’t make the dough thin enough and they turned out doughy,and we made a double batch. I just wanted to warn others to make sure that the dough is thin enough.
Hey Paula,
So sorry you had issues with the recipe, please let me know if I can help in anyway! xTieghan
These pierogies are so delicious, perhaps a bit ambitious for a Monday night but I triumphed and now I’m sitting on the couch with a full tummy while my family cleans the kitchen for me! They were that good!! I also made the healthier chocolate chunk oat bars (maybe that’s not the name) but also delicious!!!
Hey Kristie,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
I have never made pierogies before. They sound great. About how many individual pierogies does it make?
Hey Amanda,
This recipe should give you about 40 pierogi. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look great! Is it possible to make these with normal yogurt instead of greek?
Thanks!
Hey Eliza,
Yes, I think that would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
While I’ve eaten many (too many?) pierogi, I’d never made them… Until tonight!
These were soooooooo tasty! So easy to make and really impressed my partner. Will be trying your other pierogi recipes next. Thanks Tieghan.
Hey Deanna,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan