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Easy Homemade Potato Cheese Pierogi Recipe Perfect for Beginners

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A comforting and approachable recipe for homemade potato cheese pierogi with a tender dough and creamy cheesy filling, perfect for beginners and family meals.

Ingredients

  • All-purpose flour – 3 cups (360 g), sifted
  • Large eggs – 2, at room temperature
  • Water – 1/2 cup (120 ml), lukewarm
  • Salt – 1 teaspoon
  • Unsalted butter – 2 tablespoons, melted (optional)
  • Russet potatoes – 4 medium (about 2 pounds / 900 g), peeled and chopped
  • Cream cheese – 6 ounces (170 g), softened
  • Sharp cheddar cheese – 1 cup (100 g), shredded
  • Salt – 1/2 teaspoon, or to taste
  • Black pepper – 1/4 teaspoon, freshly ground
  • Yellow onion – 1 small, finely chopped and sautéed
  • Sour cream – for dipping
  • Chopped fresh chives or parsley – optional garnish

Instructions

  1. Place peeled and chopped russet potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and return to the pot. Mash the potatoes until smooth and let cool.
  2. In a skillet over medium heat, sauté finely chopped onion in a tablespoon of butter until translucent and lightly golden, about 5 minutes. Stir sautéed onion, cream cheese, shredded cheddar, salt, and pepper into the cooled mashed potatoes. Mix until combined and creamy. Set aside.
  3. In a large bowl, combine the sifted flour and salt. In a separate small bowl, whisk the eggs with lukewarm water and melted butter. Gradually add the wet mixture to the flour, stirring with a wooden spoon or your hands until it forms a rough dough.
  4. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough feels sticky, sprinkle with a little more flour. Wrap in plastic wrap or cover with a damp towel and let it rest for 30 minutes.
  5. Divide the rested dough into two portions. Roll one portion on a floured surface to about 1/8-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter or glass rim, cut out circles. Gather scraps, re-roll, and cut until all dough is used.
  6. Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press edges firmly together to seal, then crimp with a fork or your fingers to prevent opening during cooking. If the dough resists sealing, brush edges lightly with water.
  7. Bring a large pot of salted water to a gentle boil. Add pierogi in batches—don’t overcrowd. Once they float to the surface, cook for an additional 2-3 minutes. Use a slotted spoon to remove and drain.
  8. Optional: Pan-fry boiled pierogi in butter over medium heat until golden and crispy on both sides, about 3 minutes per side. Serve hot with sour cream and fresh herbs.

Notes

Keep dough covered while working to prevent drying out. Chill filling if too soft to hold. Seal pierogi carefully to avoid bursting during cooking. For gluten-free, use almond or oat flour with adjustments. Pan-frying adds richness but is optional.

Nutrition

Keywords: potato cheese pierogi, homemade pierogi, easy pierogi recipe, potato dumplings, comfort food, beginner pierogi

Find it online: https://evabake.com/easy-homemade-potato-cheese-pierogi-recipe-perfect-for-beginners/