Cheddar and Potato Pierogies

cheddar potato pierogies from

Cheddar and Potato Pierogies Recipe

Pierogies are one of my favorite side dishes and I don’t make them nearly often enough. I was grocery shopping the other day and saw some new baby fresh Vidalia onions and knew right away I was going to make Cheddar and Potato Pierogies.

fresh vidallia onions

These don’t have a strong onion flavor at all, they are very mild. I used a little of the green part close to the bulb but it appeared to get tough fairly fast. I really like the flavor of these and intend to watch for them and see if they come in again. The 3 onions pictures were $1.99 so not bad at all if comparing them with leeks, except leeks have a garlic flavor these don’t have.

Cheddar and Potato Pierogies

Prep Time: 45 minutes

Cook Time: 16 minutes

Total Time: 1 hour

Yield: about 40

Tender sour cream pierogi dough wrapped around a mashed potato, cheddar and onion filling.


  • 1 cup sour cream
  • 2 1/4 cups flour - may need more
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 eggs
  • 1 teaspoon salt
  • Filling:
  • 3 cups leftover mashed potatoes
  • 1 cup finely chopped onion
  • 1 cup cheddar cheese
  • salt and pepper to taste
  • To Fry:
  • 1/2 stick butter
  • 4 tablespoons oil


  1. Mix all of the filling ingredients together. Set aside.
  2. In a food processor combine all the ingredients. Process the dough until it comes almost to a ball. Remove the dough and put the counter and add additional flour if needed to make a ball. I used White Lily flour when I made these and needed another 1/2 cup of flour. Cover dough and let sit for about 30 minutes.
  3. Roll out dough to the thickness of a pie crust using half of the dough. Using a 2 1/2 inch cutter cut the dough into circles. Place a teaspoon of the filling in the center of the circle and fold the dough in half. Press the edges together.
  4. Bring a large pan of water to a boil. Add 1 tablespooon salt to water. Add pierogis to pan. When the are done they will come to the top. I leave them there an extra minutes. Put in a strainer to drain. Lay them out on a baking pan.
  5. When ready to fry add oil and butter to a frying pan. Lay pierogis in a single layer. Brown on both sides.
  6. Serve with sour cream if desired.
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  1. says

    Thanks for linking up girl. Things are a little slow right now….lol! Hopefully next week for our link party it will be closer to normal. Cheers to 2014! xoxo San

  2. says

    My dad would really enjoy these! I will have to make them for him! Pinning for later! I think my children would enjoy them too! Great way to introduce a new food! Thank you for stopping by Family Fun Friday and linking up! I am featuring your recipe at next week’s party so be sure to stop by! 🙂 Blessings!

  3. Erin says

    Just wanted to say thank you for this recipe! We loved them! I have made pierogies before but did not like the texture of the dough, so I always just went with buying them in the freezer section of the grocery store. I made your recipe tonight with the help of one of my sons. The only thing I did different to save time was use instant mashed potatos mixed with shredded colbyjack cheese and used onion powder instead of onions. My oldest son will not eat anything if he sees any onions in it. They turned out so yummy! All 7 of my kids loved them as did my husband. This is definitely a keeper and it is so much cheaper than buying the frozen ones at the store. Thank you again!

    • Mary Ellen says

      You’re welcome! I love the texture of this dough and it is so easy to work with. I think the sour cream is the reason. Thanks for the wonderful feedback!!!

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