clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think! |

Homemade Potato and Cheese Perogies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 30 minutes
  • Yield: 30 perogies
  • Diet: Vegetarian


Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!


For the filling:

  • 1 pound russet potatoes, peeled and chopped into 1-inch pieces
  • 1 1/2 teaspoons saltdivided (or more to taste)
  • 1 cup cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 2 tablespoons sour cream (optional)
  • 1/4 teaspoon ground black pepper

For the pierogi wrapper:

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup water
  • 1 tablespoon sour cream (optional)
  • 1 egg

For the fried onions:

  • 1/4 cup butter
  • 1 medium onion, diced
  • 1/4 teaspoon salt

For serving (optional):

  • sour cream
  • green onions


Prepare the filling:

  1. Place potatoes in a large pot. Add water to cover the top of the potatoes by about an inch. Add 1 teaspoon of salt and stir well to dissolve. Bring it to a boil over medium-high heat and cook until potatoes fork tender, about 20 minutes. Insert a fork to check doneness.
  2. Drain the water and use a potato masher or fork to mash the potatoes.
  3. Add cheddar cheese, garlic powder, sour cream, remaining salt, and pepper. Stir well until evenly mixed and let it cool to room temperature or refrigerate until ready for use.

Make the pierogi wrapper:

  1. In a large mixing bowl, whisk together flour and salt until evenly combined. Add water, sour cream and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
  2. Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.
  3. Cover the dough with plastic cling wrap and let it rest for 10 minutes.
  4. Use a bench scraper or knife to divide the dough into 4 pieces. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness.
  5. Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls. 
  6. Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.

Assemble the perogies:

  1. Prepare a small bowl of water for dipping your fingers into. Take one pierogi wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
  2. Add a tablespoon of filling onto the centre of the wrapper. Fold the wrapper over into a half-moon shape and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the pierogies on a parchment-lined baking tray.
  3. Repeat with all wrappers. Cover with a tea towel to prevent the wrappers from drying out until ready to cook.

Make fried onions:

  1. Melt butter in a large skillet over medium-high heat. Add diced onion and sauté over medium-high heat until the onions are caramelized and crispy, about 10 minutes. Season with salt to taste.

Cook the perogies:

  1. Add perogies (in batches) to a large pot of boiling water and cook until they are floating, about 3-5 minutes. Cook for another 2-3 minutes until the dough becomes tender.
  2. Serve warm with a dollop of sour cream, green onions, and fried onions on top.


How to store: Place cooked or uncooked perogies in a single layer in an airtight container and refrigerate for up to three days.

How to freeze: You can freeze both cooked or uncooked perogies. Place the perogies on a parchment-lined baking sheet and freeze for two hours. Then, transfer to an airtight container or plastic freezer bag and freeze for up to 3 months. Reheat cooked pierogi directly from frozen, or cook uncooked pierogi directly from frozen (adding a couple of minutes to the cook time).

How to reheat: Reheat by boiling refrigerated perogies for 5-8 minutes or frozen perogies for 7-10 minutes. You can also reheat by microwaving uncovered in a microwave-safe container on high for 5-7 minutes.

Try different filling combinations: These potato and cheese perogies are tasty as it is, but you can also try incorporating other ingredients like ground or shredded meat, finely chopped fresh herbs, and different kinds of cooked mushrooms to mix things up and keep family pierogi night exciting!

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Boil
  • Cuisine: Ukrainian