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Starting Monday off right with Homemade Cheddar Pierogies.

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

This is one of those recipes that I probably should have shared with you guys years ago, but just never got around to it. Well, the time has finally come to talk about Pierogies here on HBH, and I’m pretty happy about it.

When I was growing up, my mom used to feed my brothers and I Mrs. T’s Pierogies topped with generous amounts of extra cheddar cheese. I loved them so much. When I started cooking for my family I got into the habit of making homemade Pierogies ever few months and keeping them in the freezer for easy meals. My brother Kai loved them the most and always said the homemade Pierogies were far superior to the frozen ones from the store.

To be honest, it’s been ages since I’ve made homemade Pierogies, but when my cousin Maggie mentioned that they might be a fun recipe for December, I was sold the second I saw her text come across my phone screen. Pierogies just sounded so comforting and delicious. Plus, I loved her idea of making them for a holiday girl’s night in of cooking, Pierogi eating, and Christmas movie watching.

It sounded perfect, so I went for it, and you guys, I am not regretting it one bit.

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

If for some reason you’ve never had Pierogies, let me tell you about them. Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I think a potato Pierogi is most common, but I know that there are many varieties. I of course love the potato cheddar Pierogi because not much beats the combo of potatoes and cheddar cheese, plus it’s what I grew up eating and loving, so it’s total childhood comfort food for me.

The dough is pretty simple. 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. Since I don’t cook with sour cream, I like to swap in plain greek yogurt, which works perfectly.

The key to a good Pierogi though is not about the dough, it’s all about the filling. Enter mashed potatoes with a little cheddar. Simplest filling ever, but so, so, so good. What’s not to love about a pasta style dough filled with cheesy mashed potatoes?

It’s the best.

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

The most important rule of Pierogi eating though?

Plenty of melted cheddar overtop each and every single Pierogi on your plate. I don’t know if this is how the Polish do it, but it’s how we do it in the Gerard household, and for me, nothing can beat it.

Especially when finished off with a little rosemary butter sauce. Yes, rosemary butter sauce. So. Good.

My family is in agreement that this is one of those recipes that everyone loves. Everyone from the picky eaters to the those with a more sophisticated palate. It’s just an all around favorite dish.

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

Homemade Cheddar Pierogies

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 40 Pierogi
Calories Per Serving: 77 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

  • 4 russet potatoes, peeled and quartered
  • 2 cups shredded sharp cheddar cheese, plus more for topping
  • 2 tablespoons butter, at room temperature
  • 1/2 teaspoon onion powder
  • kosher salt and pepper

Rosemary Butter

  • 1 stick butter
  • 1-2 cloves garlic, minced or grated (to your taste)
  • 1 tablespoon chopped fresh rosemary

Instructions

  • 1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
    2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
    3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. 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 work to prevent from drying out. At this point, the Pierogies 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 too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.
    6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper. 
    7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!

Homemade Cheddar Pierogies | halfbakedharvest.com @hbharvest

What’s not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?

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Comments

  1. 5 stars
    Easy and delicious. I usually end up cutting the circles, rolling them thinner, and stuffing with more potato filling.

    1. Hey Rachel,
      I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan

  2. Pierogi with cheddar? What a strange idea. Definitely not Polish. Potatoes and special farmer’s cheese is the filling for Polish ruskie pierogi.

    1. Hey Anna! Thanks so much for the info. I had no idea, but am curious to try a more traditional Pierogi now! Thank you! xTieghan

  3. Struggling with the dough. These seem very wet. Used 240 Grams of all purpose flour. Very tough to roll out with out tearing and sticking. Did you really use a full cup of yogurt? I am waiting on my second batch to set up the fridge. Will see how those turn out.

    1. Hey Tom,
      So sorry you are having issues with the dough! Did you knead the dough well? This is key. Let me know how I can help! xTieghan

    1. Hey Kristina,
      Plain yogurt will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Andrew,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. In Poland we eat them with melted butter and fried, chipowe onion and we definitly use water in the dough instead of Sour cream or yogurt.
    But I like your American take On it too, maybe I will made them 🙂

  5. I had a really hard time with this recipe! I literally make something almost every night from your site/book.
    I used whole wheat flour.. do you think that could have hurt my dough? I could not get it rolled out without breaking and when adding to my pierogi press it puffed right back up!

    1. Hi Kelsey,
      So sorry you had issues with this recipe, unfortunately I think the whole wheat flour was your issue. Next time I would recommend using all purpose flour. Please let me know if you have any other questions! xTieghan

  6. This recipe was amazing !! After boiling I put them in a frying pan with the rosemary butter sauce. OMG so good!

  7. 5 stars
    I also grew up eating pierogies, but we always topped ours with sauteed onions, with potatoes and cheese inside. I could literally eat pierogies every day! Can’t wait to try your recipe!! P.S. Yours is my absolute favorite food blog, hands down.

    1. Aw you are too kind!! I am so glad you have been loving my recipes, Laken! I hope you love these pierogies! xTieghan

  8. I beg to differ. Of course fillings are important but there are countless variations and it is almost impossible to go wrong with any of them. Personal taste is the deciding factor. The dough, on the other hand, is crucial. A dough that results in a tough, chewy perogy will always ruin the dish, no matter how good the filling. Only a few recipes published today will produce a dough that will result in the finished product that allows you to totally enjoy this wonderful dish. Take this from someone who has been making perogies for decades and has enjoyed devouring them for even longer.

  9. 5 stars
    Pierogies were a staple in my house growing up! I can’t wait to try this homemade version. Is flash freezing necessary because they would stick together if they went into plastic bags immediately?

    1. HI! Yes, it is so that they do not stick together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Bridget! Yes, I prefer to let the filling cool a little before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 5 stars
    Thank you so much for this recipe! I have Polish heritage but had never tried making pierogies before. We always eat them at Easter, and I wanted to try making homemade ones for the holiday. It was easy and they’re so yummy! I boiled them for about 2 minutes, then fried them up in butter for about 4-5. Served with a little sour cream and it’s so good. I can’t wait to share these with my family during the holiday. Thank you again! I check your website daily for new recipes and you never disappoint. xoxo

    1. I am so glad you love these Kelly!! I hope everyone at your Easter dinner loves these as well! Thank you! xTieghan

  11. 5 stars
    Thank you so much for this recipe! I grew up eating pierogies so these were so fun to make. The dough was PERFECT. I sautéed chopped onions and added them to the potato and cheese mixture instead of using the onion powder which turned out great. I’m used to eating them with sour cream, but made the rosemary, butter topping and WOW! It was incredible. I’ll definitely be making these again.

    1. I am so glad these brought you back to your childhood, that is too sweet! Thank you for trying these Rachel! xTieghan

    1. Hey Stacy, I have not used GF flour for these, so I am unsure of the results. I recommend trying Bob’s Red Mill GF flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. 4 stars
    Just made these today! Absolutely delicious. They’re a little bit time-consuming, but on a relaxing lazy day, wandering around the kitchen making these can be really nice. Mine made WAY too much filling though; at least twice of what I needed, so I’ll end up freezing the filling and using it another time for more perogis. I added some extra onion powder, and served it crisped up in a pan with saurkraut. Also used sour cream in the dough instead of yogurt.

  13. 5 stars
    Made a batch last year, and just finished making another batch this year. Did the dough in a food processor, kneading it by hand for a couple of minutes after it was mixed. Dough was super easy to work with, and my Polish grandmother would be proud of how they turned out. The wife loves them, too. I boiled them for a minute then threw thin the pan with the sautéed onions and garlic. Great recipe!,

  14. 5 stars
    Made a batch last year, and just finished making another batch this year. Did the dough in a food processor, kneading it by hand for a couple of minutes after it was mixed. Dough was super easy to work with, and my Polish grandmother would be proud of how they turned out. The wife loves them, too. I boiled them for a minute then threw thin the pan with the sautéed onions and garlic. Great recipe,,

  15. 4 stars
    So I have been wanting to make perogies for some time now, and gave your recipe a try. I have to say I am amazed by the dough…it was not heavy at all. Most store bought are, and usually after a couple you are full. I was able to eat a few of these. Little bit time consuming. for the first timer it took me 4 hours. I had a little bit of trouble with how much filling to put in and then closing the dough. I have never made pirogi by hand before so it was a learning experience. Hats off to those that make them on a daily basis. I will make these again but next time I am using a pirogi press from Amazon. My guy and I love Rosemary, I grow it every year in my herbs. We gave your rosemary butter a try…it did NOT disappoint. Thanks for sharing!! (I used sour cream in place of yogurt and it was amazing!)

  16. So I have been wanting to make perogies for some time now, and gave your recipe a try. I have to say I am amazed by the dough…it was not heavy at all. Most store bought are, and usually after a couple you are full. I was able to eat a few of these. Little bit time consuming. for the first timer it took me 4 hours. I had a little bit of trouble with how much filling to put in and then closing the dough. I have never made pirogi by hand before so it was a learning experience. Hats off to those that make them on a daily basis. I will make these again but next time I am using a pirogi press from Amazon. My guy and I love Rosemary, I grow it every year in my herbs. We gave your rosemary butter a try…it did NOT disappoint. Thanks for sharing!!

    1. Hi Yvonne! I am so glad you loved this recipe and I hope it takes you a lot less time with the pierogi press!! Thank you so much for trying it! xTieghan

  17. 4 stars
    Can you skip the boiling if you put them in the freezer before that step? When you take them out can you just pan fry to cook them like store bought pierogies or are those preboiled?

    1. HI! I recommend always boiling these as you need to pre-cook the dough before pan frying. Freezer before boiling works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 4 stars
    Very tasty perogies! I made a few on the fly changes and used coconut yogurt rather than Greek and realized I only had sweet potatoes rather than rustic. I did up a batch of carmelized onions and placed the perogies into their pan as they were finished in water. To finish, I fried some sage and crumbled on top. Delicious recipe but perhaps my coconut yogurt sub made the dough too wet, requiring a lot of additional flour to be added when kneeding. Thanks for a great dinner idea!

  19. Can you replace the yogurt with sour cream? We only have Vanilla flavored yogurt or plain sour cream… want to try to make this tomorrow.

    1. Hi! Sour cream will work really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. Hi! I made these the other day and they are fantastic! I grew up eating pierogies and they were always a favorite. This recipe is so easy and delicious. Thank you for sharing!

  21. HI Tieghan! Absolutely love your recipes and excited to make this for New Years Eve (with collards and black eyed peas haha). Do you think it would be okay to make the filling in advance? I would think I could just heat it back up slightly over the stove before filling it, but wanted to check your thoughts!

    Thanks!

    1. HI Christeen! You can prepare these all the way up until boiling, just leave them in a single layer on a baking sheet and keep in the fridge (or freezer) until you are ready to boil them off. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  22. 5 stars
    Yum, I can’t wait to make these! I grew up eating these all the time too! My mom grew up eating them since her parents were from Czechoslovakia. We always had sautéed onions in butter on top and of course we dipped them sour cream. Thank you for the recipe!

  23. Hi there! These look so great and I’m thinking about serving them for a brunch I’m hosting in January. Could I make & boil them the day before and refrigerate overnight?

    1. HI! Yes, you can certainly do that, but I recommend warming them before serving! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  24. Dough without egg is actually softer and easier to work with. Dough makes a goo pierogi in my optinion. Is it’s too hard you don’t even want to but through it to get to the stuffing. Traditional polish Pierogi are potato and pressed cottage cheese with sautéed onion! Your recipe is great through!

  25. 5 stars
    I’ve never tried pierogi with cheddar before – thank you for the inspiration Tieghan! You’re so creative.

  26. Hi! This is not how we do it in Poland, but I totally love this recipe and gonna try it as soon as I can! It looks really delicious:) I don’t know if anything can beat my mother’s pierogies with sauerkraut and mushrooms (and onion of course) which is my family’s favorite Christmas Eve dish but I think your pierogies can beat our traditional pierogies with potato and cheese filling! Also, as the biggest fan of pierogies (or dumplings, whatever), I constantly try new ones and recently ate those with baked goose, kale and dried apple and let me tell you, these was heavenly good! And beef with chanterelle..yeah, now I’m hungry.
    Hugs!

    1. Those all sound SO amazing! Wow I might have to try some new recipes with pierogies! Thank you so much Iza!

  27. Just wondering if they have to be russet potatoes? Also if I can sub a thick kefir for the yogurt?
    Thanks so much 🙂 Looking forward to making these for my husband as they’re one of his childhood favourites!

    1. HI! You could use a yukon gold potato or russet potato. I am not familiar with using kefir, so I really cannot say. I would think it would be OK. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  28. My grandmother was Ukrainian, my grandfather Polish… my grandmother would make pyrohy (her spelling), mostly potato & cheese, boil them up then pan fry with butter, onions, bacon & of course sour cream which I’ve also switched to Greek yogurt now.

    My favourite though were her cherry filled ones, again boiled then pan fried in a butter & brown sugar sauce. Throw a spoon of Greek yogurt on the side… OMG.

    I can’t prepare my pyrohy any other way except the way she made them. Wish I could figure out how to make the cherry filled ones without the cherry filling making a mess.

    1. this will make about 30-40 Pierogi. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  29. 5 stars
    I’m a newbie to this site but have enjoyed going through the recipes and earmarking loads of recipes to try out over the next few weeks/months. Recently I introduced Meat Free Mondays so I’ve been on the lookout for good vegetarian options that would suit the whole family and these Pierogies fitted the bill perfectly. I made them for dinner tonight and did two fillings, the potato and cheese suggested here and also the filling used in butternut ravioli. I’m delighted to report they went down a treat with everyone so I’ll definitely be making these again and next time I’ll do a double batch so I can freeze some. Can’t wait to try something else now. This is a fabulous site with great recipes and fabulous pictures. Tx

  30. 5 stars
    These were INCREDIBLE! So simple and comforting. The rosemary garlic sauce was such a great touch. They took quite a while to make but were worth it. Thanks for the recipe!

  31. Happy new year! As I was going thru your recipes I came acrossyour post for potatoe cheddar pierogi, and as much as the recipe sounds tasty, real
    Polish potatoe and cheese piergo are made with mashed russet potstoes that are mixed with farmers cheese and onions sauteed in butter. Farmers cheese seems to be hard to come by in many states. No problem on the east coast. Just finished making 5 dozen this afternoon,.my husband loves them best when they are are fried after they have been cooked, and cooled on a cookie rack for the doug to dry, then sauteed in butter until the dough gets browned and crispy.

  32. These look amazing! I have some really good garlic cheddar cheese in my freezer just waiting for a “purpose” 😉 I know your recipe says 6-8 servings, but I’m curious about how many pierogies the recipe actually makes. Thanks…and Happy Holidays 🙂

    1. Hi Erin! The recipe should make around 36-40 pierogies. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

  33. As a Polish girl, I can tell you we typically eat them with lots of sour cream but I honestly can say your recipe comes the closest to tradition 🙂

  34. I would venture to say that perogies are Eastern European. I’m Ukrainian and have been eating my moms homemade perogies all my life. Potato cheese, sauerkraut, and cherry or blueberry. We eat the savory ones topped with finely chopped onion fried in butter sauce. Also try frying the perogies after they’re cooked. I can’t imagine eating perogies without a dollop of sour cream. Find an Eastern European church nearby. They all make and sell them as fundraising for the church. Approx. $6 per dozen. You should see the men there making them!

  35. 5 stars
    Hello, I’m from Poland so I can tell you how we eat pierogi (in Polish). The most common type of pierogi in Poland is with mashed potatoes and curd cheese. On the top we put cut, fried onion. But they look exactly like yours? happy Christmas time.

  36. Well I am glad you shared this now! Better late than never, these look amazing! So perfect for party appetizer too.

  37. My family is Slavik and we make our dough with buttermilk (or milk with some vinegar to curdle it). The potato and cheese are y favorite. We also serve them with cooked up bacon and butter served along side sour cream cucumbers. The tang of the sour cream cucumber goes so well with the bacon and butter. Definitely an occasional treat.

  38. Odd coincidence. Just made peirogi style calzones. Potato, onion and cheddar baked in pizza dough. And then I read this blog!

  39. I’m so drooling right now. I use to live in Chicago near a corner store that sold pierogies. We would buy a tub of pierogies and fry them up with butter when we got home. I’ve never made pierogies from scratch but I would love to! This recipe looks and sounds amazing, I can’t wait to give this a try!

  40. Hey Tieghan,
    I love these pierogies and agree they’re perfect for a night in with some Christmas movies. My mom would also make my sister and I the frozen piergogies and I loved the potato ones! Haha I was just thinking of these and when my mom would treat us with pierogies and think they would be nice to make sometime while I’m visiting!
    I hope you’re enjoying the holidays and I’m looking forward to tomorrow’s post. 🙂

  41. Omg YAAASSS! So excited to make these. I only ever tried pierogis because of your blog, so I’m so happy you shared the recipe 🙂

  42. These look delicious! Love a goodncheesey meal for the holidays. Cheat day recipe for me forsure! Can’t wait to make these.

  43. 5 stars
    Just curious, why do you not cook with sour cream? Guessing Greek yogurt is healthier? Also, I am making these tomorrow!

    1. HI Nicole! I was just never raised eating sour cream and have always used yogurt in place of sour cream whenever a recipe calls for it. I guess it’s more of a taste thing that anything else. I just love plain yogurt! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?

  44. These look amazing! Could you double the recipe if you wanted to feed a hungry family and have a freezer stash for later?

    1. Absolutely!! I always have frozen pierogies on hand! Works so well! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  45. I’m from Poland and this type of pierogi is called “the russian” ones. We also eat them with minced meat or sauerkraut with mushrooms traditionally for Christmas. Super proud that you mentioned them on your blog!

  46. We have similar Indian cuisine called Farrey. More spicy though..
    Very authentic and made only at house holds of uttar Pradesh State.

    The cheese twist to this one sounds tempting..
    🙂

  47. 5 stars
    THank you! My family is Polish and we have been making homemade pierogi for years! Love this new recipe as I’m always looking for great variations!
    P. S. (Just FYI,.. you need a capital “P” on Polish In your blog,..otherwise it’s polish…like polishing shoes) xoxox

  48. Bet they’re so much better than store-bought Tieghan! I’ve never tried making my own! Great idea to make and freeze. Can’t wait to try your recipe. Thanks cousin Maggie!

  49. It’s funny how the original recipes evolve once they go overseas 😉 They look delicious, but SOOO different from how we make pierogi in Poland. The filling has Polish cottage cheese (the closest thing I found here in US is farmer’s cheese), the dough consists of flour, hot water and eggs; and we serve It with sour cream or Polish kefir. I have to try your American version, and compare!

  50. 5 stars
    Im new to HBH and I must say that I love the way you set the entire meal up, even to the rustic plates. Love the entire effect. Can’t wait to try these, loving your recipes.

  51. I’ve been eating Mrs. T’s since I was young and have a box in my freezer now! My friend’s Mom would serve them for breakfast with eggs. Love them. I’ve baked Pierogies in pasta sauce, boiled them, but my favorite is sauté. I thaw them out in a bowl of hot water and then sauté them in butter, sometimes adding herbs or spices, then top with sour cream. I’ve always wanted to make them from scratch so I’m excited to try this recipe!

  52. I have six boys and read your blog all the time. Love your ideas and the comfort food angle is quite popular with my teens! But I am so curious: why don’t you cook with sour cream? I buy them if tubs from Costco, and since I don’t often have milk on hand, it is my go-to dairy when any kind of dairy is called for in a recipe! So curious.

    1. Hi Maggie! THANK YOU! You are so sweet!

      I was just never raised eating sour cream and have always used yogurt in place of sour cream whenever a recipe calls for it. I guess it’s more of a taste thing that anything else. I just love plain yogurt! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  53. 5 stars
    Oh goodness, I haven’t had Pierogies in decades! Did you ever get to experience Parma Pierogies before they left (and you left) Ohio?