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Potato & Cheese Pierogis

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"Fun to make with the family"

Serves | Prep Time | Cook Time Boil for 10 minutes or so and then panfry until crispy

Why I Love This Recipe

I learned to make these from my husband's family. We've taken over the tradition of making them for the past few years now. They are quite a bit of work but worth it! Grab yourself a glass of wine, your favorite jams, & have fun making these!

- Brandi Nesmith

Ingredients You'll Need

(3 to 4 ½ cups) all-purpose flour, plus extra for dusting
2 eggs
1 tsp. kosher salt
1/4 cup sour cream
1 cup milk

Potato Filling:
5 large russet potatoes, peeled and chopped into medium pieces
salt & pepper
2 tbs butter
1/2 cup parmesan cheese
1/2 cup cheddar cheese or other cheese of choice
*Optional- a little cream cheese or sour cream

To Serve with:
1 large onion
Sour cream & chives


In the bowl blend together the flour and salt.
Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.

Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
Cover the dough with plastic wrap and allow to rest for 1 hour.

Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
Turn the heat to low and continue cooking the potatoes until tender, approximately 20 minutes.

While the potatoes are cooking, melt the butter in a large skillet over medium heat.

Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.

Drain the potatoes and transfer to a large bowl.
Add the onions, cottage cheese, and cream cheese to the potatoes. Mash until well blended.
Season with salt and pepper, to taste.

On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter.
Using your hands, lightly flatten the dough disk to stretch it out a bit.
Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
Repeat with remaining dough and filling.

Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry.

Lastly, heat lightly oiled pan and pan-fry them until golden brown & crispy.

Serve with caramelized onions and sour cream, if desired.

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