Creamy Potato Pierogi🍖 Main

Name: Creamy Potato Pierogi
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 65 servings
Ingredients: 6 cups all-purpose flour; 2 large eggs, beaten; 6 tbsp canola oil; 2 tsp salt; 2 cups cold water, divided; 3 3/4 lb baking potatoes; 1 medium white onion, finely diced; 1/3 cup salted butter, softened, divided; 4 1/2 cups shredded cheddar cheese, finely shredded; salt to taste; white pepper to taste; 1 onion, diced or thinly sliced; 3 tbsp salted butter; sour cream, optional, for serving

These delightful dumplings feature tender pasta pillows stuffed with a luscious blend of whipped potatoes and melted cheese!

By Marcus Rivera, Kitchen Tips Editor

Prep: 20 minCook: 80 minServes: 65

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This creamy potato pierogi is the kind of treat that disappears fast, whether you bring it to a gathering or keep it all to yourself. It hits that sweet spot between homemade charm and polished presentation, and the recipe is forgiving enough that even less experienced bakers can pull it off with confidence.

Bring your butter and eggs to room temperature before you start. Cold ingredients do not emulsify properly and can result in a lumpy batter that bakes unevenly.

Store leftovers in an airtight container — if there are any. This recipe also freezes well, so consider making a double batch when you have the time. It makes a thoughtful homemade gift, too.

Ingredients

For the Dough

6 cups all-purpose flour
2 large eggs, beaten
6 tbsp canola oil
2 tsp salt
2 cups cold water, divided

For the Filling

3 3/4 lb baking potatoes
1 medium white onion, finely diced
1/3 cup salted butter, softened, divided
4 1/2 cups shredded cheddar cheese, finely shredded
salt to taste
white pepper to taste

For Cooking

1 onion, diced or thinly sliced
3 tbsp salted butter
sour cream, optional, for serving

Nutrition (Per 65 servings)*

109

Calories

Protein

14g

Carbs

Fat

Fiber

136mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Dough

In a large bowl add flour, eggs, oil, salt, and 1 1/2 cups of water. Mix well to form a dough, adding more water if needed.
Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.

Filling

Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth. Taste filling and season with salt and pepper to taste.

Assembly

Using half of the dough, roll it out 1/8" thick. Cut out circles of dough using a 3" cookie or biscuit cutter.
Scoop 1 1/2 tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
The pierogi can either be cooked or frozen at this point.

To Cook

Heat 3 tablespoons butter in a large skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
Serve warm with onions and sour cream.