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Roasted Garlic Cheddar Pierogi with Rosemary Butter – the perfect meal to make with family and friends. Simple roasted garlic, potato, and cheddar pierogi dumplings tossed in a nutty rosemary and bacon butter sauce. Every bite is a little cheesy, a touch buttery, and full of creamy garlic potatoes layered with salty bacon. Nothing is better…or cozier…on a cold night.

Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

You guys know this by now, but man I love pierogi. I grew up eating Mrs. T’s Pierogi with both my mom and my best friend. My mom and I would often make them after school on dreary fall or winter days (well, pierogi or ramen depending on the day). We’d pile them high with cheddar cheese, pop them into the microwave for a few secs, and enjoy a heaping plate by the fire.

Obviously, a lot has changed since then. For one, I don’t even own a microwave at my house. And two, I’ve discovered that homemade is best when it comes to most foods, but especially pierogi.

Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

Although…I do think Mrs. T’s will always hold a special place in my heart. I mean, who couldn’t love Mrs. T’s pierogies?!

Anyway, I’ve made homemade pierogi and shared them with you guys before. A few years ago I piled them high with caramelized onions. It’s a recipe I still make often.

But when I had a big bowl full of leftover roasted garlic mashed potatoes I immediately thought to make pierogi. Roasted garlic, cheddar, and potatoes together are perfection. So I knew these had real potential to be delicious.

And they are DELICIOUS!

Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

Here’s how you make homemade pierogi

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

 

Next, the filling…cheesy, creamy, buttery potatoes, simple as that. I used my roasted garlic mashed potatoes and stirred in lots of cheddar cheese. The garlic potatoes give the pierogi an extra special, extra delicious touch.

Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

The toppings

Instead of one of the more common toppings like onions, I decided to go simple with crispy bacon in rosemary butter.

Delicious, but also not overpowering. This allows the potatoes inside the pierogi to remain the star.

Crisp up the bacon, and brown a little butter with garlic and rosemary. Now, toss in the pierogi and let them cook in the sauce to get a little browned.

Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

Immediately serve each pierogi in the warm butter sauce, topped with cheddar, plain Greek yogurt, and that crispy bacon.

YUMMM….times 5. Couldn’t love these simple, cheesy dumplings more. Totally delicious.

These pierogi would also be the perfect way to use up any Thanksgiving leftover potatoes next week. Maybe even double the potatoes just to ensure you have leftovers to make these pierogi! They would be so fun to make with family and friends who are staying through the weekend.

Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

Looking for other easy holiday dinners?? Here are my favorites: 

Creamy White Chicken Chili

Roasted Garlic Butternut Squash Pasta

Homestyle Chicken Noodle Soup

Lastly, if you make these Roasted Garlic Cheddar 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!

Roasted Garlic Potato Cheddar Pierogi with Rosemary Butter

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8

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 + Sauce

  • 2 cups leftover roasted garlic mashed potatoes
  • 1 cup shredded sharp cheddar cheese
  • 6 thick cut slices bacon chopped
  • 1 stick (8 tablespoons) salted butter
  • 1-2 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • shredded cheddar cheese and yogurt, for serving

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 20 minutes.
    2. In a bowl, mix the potatoes with the cheddar cheese.
    3. 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 the mashed potatoes 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. At this point, 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. 
    4. 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, then drain.
    5. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain. Wipe the skillet clean, then set back over medium-high heat add the butter and and cook 2-3 minutes, until the butter is browned. Stir in the garlic and rosemary. Remove from the heat.
    6. Drop the pierogi into the sauce, gently tossing to combine. Spoon the pierogi and sauce onto plates. Top with cheddar and bacon. EAT!
Roasted Garlic Cheddar Pierogi | halfbakedharvest.com

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Comments

  1. 4 stars
    These were absolutely delicious! Super easy overall to make. My only questions would be around serving size and quantity. It says “serves 8” but I was only able to get about 16 pierogis from the dough. So only 2 each? We had the entire recipe between 4 people with a side salad. And that seemed the perfect amount of 3-4 each. There was also a good amount of filling leftover. I would 100% make again.

    1. Hey Shelby,
      Happy Sunday! Thanks so much for making the recipe! You should have ended up with around 40 pierogi. Was there anything you adjusted? Let me know how I can help! xTieghan

  2. I perused your site for those plates and couldn’t find them linked anywhere. I always hate to ask because I feel like it’s on here somewhere. Nevertheless, I’m asking 😉 Can you please tell me where you got the plates?

    1. Hi Paula,
      So sorry, I do not have a link for these plates. Please let me know if you have any other questions! xTieghan

  3. 5 stars
    You can also add some of the cooked potato water (cooled) to the dough to keep it moist. Potato water is also good for wetting the edge before crimping dough edges together.

    Try your perogi/vereniki with farmer sausage and a sour cream sauce (schmauntfatt). Warm the sour cream and butter (2:1 ratio is recommended but we use 1c sour cream and 1/4c butter) into a small pot and heat through – let it bubble for a bit without burning. Drizzle on top of cooked perogies and farmer sausage. Not healthy but so good!

  4. 5 stars
    This is so funny to see because pierogi are national dish in my country, Poland, and seeing your newest book with them on the cover I was like “is this what I think it is??” And omg you actually made PIEROGI and even called them that way (not dumplings or something like that that would suck!). So this part of me that’s somehow still a bit proud of Poland is fkn happy! I was your fan already but obviously you’ve got my heart now like forever!!! Won’t cook that recipe though because my grandma would kill me (you must understand the years of experience and faith she put on me), but based on the pics I’m scoring your pierogi 10/10! 🥟

    1. Thank you so much for your kind message Marina! I really hope you love the cookbook and truly appreciate you following along! xTieghan

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