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Creamy Potato and Cheese Pierogi

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Tender potatoes blended with cottage cheese and sharp cheddar, wrapped in pillowy dough and pan-fried to golden, crispy perfection. A comforting Eastern European classic perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, plus extra for dusting
  • 1 large egg, room temperature
  • 1/2 cup (120ml) warm water
  • 1 tsp salt (for dough)
  • 2 tbsp unsalted butter, melted (for dough)
  • 3 medium russet potatoes (about 1.5 lbs / 700g), peeled and cubed
  • 1 cup (225g) small-curd cottage cheese
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 1 tsp salt (for filling), plus more to taste
  • 1/2 tsp black pepper
  • A pinch of nutmeg (optional)
  • 3 tbsp unsalted butter or oil (for pan-frying)

Instructions

  1. Place peeled and cubed russet potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
  2. While potatoes are hot, mash them until smooth. Stir in cottage cheese, shredded cheddar, salt, pepper, and nutmeg. Taste and adjust seasoning if needed. Set aside to cool completely.
  3. In a large bowl, whisk together flour and salt. Make a well in the center and add the egg, warm water, and melted butter. Mix with a fork until the dough starts to come together.
  4. Transfer dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If sticky, sprinkle with a bit more flour. Wrap in plastic wrap and rest for 30 minutes.
  5. Divide dough into two portions. Roll out one portion on a floured surface to about 1/8 inch (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter or glass to cut circles.
  6. Place about 1 tablespoon (15 ml) of filling in the center of each circle. Fold dough over to form a half-moon shape, pressing edges firmly to seal. Crimp edges with a fork. Repeat with remaining dough and filling.
  7. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, lowering them carefully. When they float, cook an additional 1-2 minutes. Remove with a slotted spoon and drain.
  8. Heat butter or oil in a large skillet over medium heat. Add boiled pierogi in a single layer, frying until golden brown and crispy on both sides, about 3-4 minutes per side.
  9. Serve immediately with a dollop of sour cream or caramelized onions.

Notes

Do not overfill pierogi to prevent bursting. Seal edges firmly and crimp with a fork. Rest dough for at least 30 minutes for easier rolling and less shrinkage. Use medium heat for frying to avoid burning butter. Cook pierogi in batches to maintain crispiness. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute vegan cheese and coconut yogurt.

Nutrition

Keywords: pierogi, potato pierogi, cheese pierogi, creamy filling, pan-fried pierogi, Eastern European comfort food, homemade pierogi

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