Best 7 Family Potato And Cheese Pierogies Recipes

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Pierogies, a traditional Eastern European dish, are delectable dumplings filled with various savory or sweet ingredients, then boiled or fried until golden brown. This article presents a collection of delectable pierogi recipes that cater to a variety of tastes and preferences. From the classic potato and cheese filling to more unique options like sauerkraut and mushroom, these recipes offer a culinary journey through the diverse flavors of pierogies. Additionally, vegan and gluten-free variations are included to ensure everyone can enjoy these delightful dumplings. Whether you're seeking a hearty meal or a tasty appetizer, these family-friendly pierogi recipes promise to satisfy your cravings and bring joy to your table.

Let's cook with our recipes!

POTATO AND CHEESE PIEROGIES



Potato and Cheese Pierogies image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large egg
1/4 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for rolling dough
1/2 cup leftover mashed potatoes
1/4 cup farmer's cheese
1 teaspoon finely sliced chives
Sour cream
Finely sliced chives
Freshly cracked black pepper

Steps:

  • For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
  • For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
  • To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
  • Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
  • Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

PIEROGI RUSKIE: POTATO-CHEESE PIEROGI



Pierogi Ruskie: Potato-Cheese Pierogi image

This recipe for potato-cheese pierogi or pierogi ruskie (Polish dumplings) is from chef Marek Widomski of the Culinary Institute in Kraków, Poland.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish     Pasta

Time 2h25m

Number Of Ingredients 19

For the Potatoes:
2 pounds russet potatoes
1 tablespoon kosher salt
For the Filling:
8 ounces farmer's cheese, or dry curd, or ricotta; room temperature
1 tablespoon butter
2 tablespoons onion, finely minced
Kosher salt to taste
Freshly ground black pepper to taste
For the Dough:
2 to 2 1/2 cups all-purpose flour
1 large egg, room temperature
1 teaspoon salt
1 to 1/2 cups water, lukewarm
For Serving:
2 to 3 tablespoons of butter
Optional: Caramelized onions
Optional: Skwarki or fried bacon pieces
Optional: Sour cream

Steps:

  • Gather the ingredients.
  • Parboil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt.
  • Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
  • While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
  • Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer .
  • Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
  • Gather the ingredients.
  • Place 2 cups of flour in a large bowl or on a work surface and make a well in the center.
  • Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time.
  • Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
  • Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
  • Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles.
  • Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
  • Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
  • Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
  • Gather scraps, reroll, and fill until you've used all of the first half of the dough. Repeat the process with the remaining half of dough.
  • Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
  • With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
  • Serve warm with caramelized onions , skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.

Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Cholesterol 46 mg, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, Sodium 813 mg, Sugar 2 g, Fat 11 g, ServingSize 60 pierogi (10 servings), UnsaturatedFat 0 g

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

FAMILY POTATO AND CHEESE PIEROGIES



Family Potato and Cheese Pierogies image

These are a favorite of mine. I remember making these, or at least watching and eating them since I was small. The thing is... they are so good they never made it any further than the kitchen. So we decided to make huge batches of these to have on hand. They freeze very well and are food saver friendly cooked or uncooked. My...

Provided by Barbara Kavorkian

Categories     Savory Pies

Time 1h35m

Number Of Ingredients 17

DOUGH ** EDITED- SPICES ADDED**
2 3/4 c flour plus more for dusting
1 tsp salt
1/2 tsp pepper
1 c sour cream
1 Tbsp dried parsley (optional)
1 1/2 tsp dried dill weed (optional)
1 tsp dried basil (optional)
1 large egg
FILLING**EDITED SPICE ADDED AND CHANGE TO ONION**
1 lb baking potatoes, peeled and quartered
1 stick butter plus 2 tablespoons
3/4 c shredded white cheddar cheese
2 Tbsp chopped chives or green onion snipped with sissors (can use fine chopped sweet onion if you prefer)
1 clove garlic, minced or grated with microplane
1/8 tsp dried thyme (optional)
salt and pepper to taste

Steps:

  • 1. **EDITED- REFLECTING ADDITION OF SPICES and CLEANED UP INSTRUCTIONS**
  • 2. In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter and let cool. Stir in the cheddar cheese, onion, garlic and season with salt and pepper to taste. and thyme (optional). Set aside or cover and refrigerate.
  • 3. In a large bowl, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper and parsley, dill and basil (optional). Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.
  • 4. After 30 minutes, remove from refrigerator and on a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. (you can also use a bowl as a guide) Using a 4-inch biscuit cutter or drinking glass, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal. You can also use a fork to help it along. Trim off any excess dough with a knife or pizza cutter to get rid of rough edges.
  • 5. At this point, if you choose to freeze these, or food save them, place the pierogies on a plate or baking sheet and let them become slightly hardened in the freezer. Package into containers that are freezer safe, use food save bags, or plastic wrap & freezer bag after plastic wrap. Label these as uncooked. Will be good for approx a month. When you are ready to have these, pull amount from freezer, and cook as follows.
  • 6. In a large pot of boiling, salted water, cook the fresh, unfrozen pierogi, about 9 at a time, 5-7 minutes (up to 15 if frozen). They should float like a dumpling. Toss them in a saucepan with melted butter, browning before serving (5-8 minutes). If you have a little green onion/chive left, you can use this as a garnish.
  • 7. Note: You can serve appetizer style with plain or flavored sour cream for dipping or with a marinara sauce. I love white cheddar which is why it is in this particular recipe. You could also use a sharp cheddar cheese if you prefer.

PIEROGIES WITH POTATO AND CHEESE FILLING



Pierogies with Potato and Cheese Filling image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

Steps:

  • Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
  • Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
  • Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES



Homemade Potato and Cheese Pierogies / Old Fashioned Perogies image

Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon grated onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cottage cheese (or more)
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Steps:

  • Potato and Cheese Filling: Cook the onion in butter until tender.
  • Combine it with potatoes and cheese.
  • Season to taste with salt and pepper.
  • Vary the proportions and ingredients in this recipe to suit your taste.
  • Mix the flour with the salt in a deep bowl.
  • Add the egg, oil and water to make a medium soft dough.
  • Knead on a floured board until the dough is smooth.
  • Caution: Too much kneading will toughen the dough.
  • Divide the dough into 2 parts.
  • Cover and let stand for at least 10 minutes.
  • Prepare the filling.
  • The filling should be thick enough to hold its shape.
  • Roll the dough quite thin on a floured board.
  • Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  • Put the round in the palm of your hand.
  • Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  • COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  • Do not attempt to cook too many at a time.
  • Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  • Continue boiling for 3-4 minutes.
  • The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  • Pierogies will be ready when they are puffed.
  • Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  • Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  • Cover and keep them hot until all are cooked.
  • Serve in a large dish without piling or crowding them.
  • Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  • REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  • Many prefer reheated perogies as compared to freshly boiled ones.
  • To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

CHEF JOHN'S POTATO AND CHEESE PIEROGI



Chef John's Potato and Cheese Pierogi image

If I had to pick a favorite recipe of all time, I think it might be this potato and cheese pierogi recipe handed down to me by my Polish grandmother.

Provided by Chef John

Categories     Pierogi

Time 3h15m

Yield 7

Number Of Ingredients 16

3 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
¼ cup vegetable oil
1 cup warm water (120 to 130 degrees F/50 degrees C)
2 tablespoons warm water (120 to 130 degrees F/50 degrees C)
½ cup unsalted butter
1 large yellow onion, diced
½ teaspoon kosher salt
3 medium russet potatoes, peeled and quartered
16 ounces farmer's cheese
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon unsalted butter, or more as needed
2 tablespoons sour cream, or to taste
2 teaspoons snipped fresh chives, or to taste

Steps:

  • Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
  • Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
  • Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
  • Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
  • Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
  • Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
  • Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
  • Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
  • Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
  • While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
  • Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
  • Continue boiling and browning pierogi in batches as needed.
  • Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

Nutrition Facts : Calories 739.1 calories, Carbohydrate 67.6 g, Cholesterol 96.4 mg, Fat 41.8 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 23.8 g, Sodium 1267.1 mg

Tips:

  • To make the pierogi dough, whisk together the flour and salt in a large bowl. Add the eggs and butter, and use your hands to mix until the dough comes together. Knead the dough on a lightly floured surface for a few minutes until it is smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
  • To make the potato and cheese filling, boil the potatoes until they are tender. Drain the potatoes and mash them until smooth. Add the cheese, onion, salt, and pepper to the mashed potatoes and mix until well combined.
  • To assemble the pierogi, divide the dough into small balls. Roll out each ball of dough into a thin circle. Place a spoonful of the potato and cheese filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Bring a large pot of salted water to a boil and cook the pierogi for 3-4 minutes, or until they float to the top. Remove the pierogi from the water and drain them on paper towels.
  • To serve the pierogi, fry them in a pan with butter or oil until they are golden brown. Serve the pierogi with sour cream, bacon, or your favorite toppings.

Conclusion:

Pierogi are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or they can be dressed up for a special occasion. With a little creativity, you can create your own unique pierogi recipes that will impress your family and friends.

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