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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 |

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 |

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 |

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 |

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 |

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 |

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
Calories Per Serving: 460 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Filling + Sauce


  • 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!
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Roasted Garlic Cheddar Pierogi |

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  1. 4 stars
    This recipe is a great starting point. I have two main corrections. The cook time is way off as making, rolling, and forming took a very long time and I find 45 total to be a far underestimate. Also, 2 cups of flour for that amount of liquid was far too little. I found myself adding almost a full additional cup of flour to create a dough consistency. The flavor combination of rosemary, potato, and bacon is unmatched and I was very happy to see something like this. Thank you for sharing the recipe!

    1. Hey there,
      Thanks so much for giving this recipe a try and sharing your feedback! Sorry to hear this took longer than expected and the flour ratio was off, but glad to hear they were enjoyed in the end! xx

  2. My dough was very sticky and tore when folding the dough over the filling, then stuck together with n then he pan after boiling….. what did I do wrong?

    1. Hi Michelle,
      Thanks for giving this recipe a try, so sorry to hear you had issues. Was there anything you may have adjusted in the recipe? Is it possible you just needed some more flour? Let me know how I can help! xx

  3. 5 stars
    I grew up eating homemade pierogi that my mom and grandma would make together when she was visiting from Poland. I combined aspects of their recipe with this one and the result was the best tasting pierogi I’ve ever had! Love the idea to add roasted garlic to the potatoes. I did have a question about the dough. I think I added too much flour when kneading/rolling out, because the dough shrunk after cutting circles out and I had to re-roll each one before I could fill and fold. Would that be because I added to much flour or something else went wrong?

    1. Hey Anna,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! If they were dry then yes too much flour was used:) xxT

    1. Hi Cherie,
      The flash freezing is only for if you plan to make these ahead of time and freeze them:) If not, just continue to step 5 and follow the recipe as is. Let me know if you have any other questions, I hope you love the recipe! xTieghan

  4. 5 stars
    Absolutely beautiful! And adaptable! Simple and delicious. Light yet so savory. Instead of cheddar I had some artisan goat cheese with artichoke and jalapeño I had bought from my local farmers market. I put that in the garlic potatoes. Phenomenal. Thank you for this recipe!

  5. 5 stars
    My husband made these for dinner tonight and they were delicious! We took our time so it took around 2 hours to prepare but well worth it.

  6. 5 stars
    These were delicious. I made them for our Christmas dinner. The dough was great (I needed to roll it thinner) and the filling was amazing. Would make again

  7. 5 stars
    Made this tonight with onion because I didn’t have bacon on hand. I halved the recipe, and they turned out perfectly! None of them popped open, and the butter was delicious. Definitely going on the “make again” list.

    1. Hi Hannah,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan

  8. 5 stars
    These take a little time to make, but once you do they’re SO GOOD. Would definitely recommend. It was my first time ever making pierogis and they were a success!

  9. Oh my goodness! My husband and I made a double batch or these tonight with leftover garlic smashed potatoes from Thanksgiving. They were delicious! We flash froze a bunch per your instructions. I never knew how easy they were. The dough was so simple. We served with bacon, sour cream and carmelized onions with a side of broccoli. We will definitely make this again☺️ Thanks Teighan!!!you are so talented♥️

    1. Hey Renee,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  10. 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