Homemade Cheddar Pierogies.
Starting Monday off right with Homemade Cheddar Pierogies.
This is one of those recipes that I probably should have shared with you guys years ago, but just never got around to it. Well, the time has finally come to talk about Pierogies here on HBH, and I’m pretty happy about it.
When I was growing up, my mom used to feed my brothers and I Mrs. T’s Pierogies topped with generous amounts of extra cheddar cheese. I loved them so much. When I started cooking for my family I got into the habit of making homemade Pierogies ever few months and keeping them in the freezer for easy meals. My brother Kai loved them the most and always said the homemade Pierogies were far superior to the frozen ones from the store.
To be honest, it’s been ages since I’ve made homemade Pierogies, but when my cousin Maggie mentioned that they might be a fun recipe for December, I was sold the second I saw her text come across my phone screen. Pierogies just sounded so comforting and delicious. Plus, I loved her idea of making them for a holiday girl’s night in of cooking, Pierogi eating, and Christmas movie watching.
It sounded perfect, so I went for it, and you guys, I am not regretting it one bit.
If for some reason you’ve never had Pierogies, let me tell you about them. Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I think a potato Pierogi is most common, but I know that there are many varieties. I of course love the potato cheddar Pierogi because not much beats the combo of potatoes and cheddar cheese, plus it’s what I grew up eating and loving, so it’s total childhood comfort food for me.
The dough is pretty simple. It’s your basic, flour, egg, salt, combo, but what’s unique about most Pierogi recipes is the use of sour cream in the dough. The sour cream keeps the dough moist and adds the slightest tang. Since I don’t cook with sour cream, I like to swap in plain greek yogurt, which works perfectly.
The key to a good Pierogi though is not about the dough, it’s all about the filling. Enter mashed potatoes with a little cheddar. Simplest filling ever, but so, so, so good. What’s not to love about a pasta style dough filled with cheesy mashed potatoes?
It’s the best.
The most important rule of Pierogi eating though?
Plenty of melted cheddar overtop each and every single Pierogi on your plate. I don’t know if this is how the Polish do it, but it’s how we do it in the Gerard household, and for me, nothing can beat it.
Especially when finished off with a little rosemary butter sauce. Yes, rosemary butter sauce. So. Good.
My family is in agreement that this is one of those recipes that everyone loves. Everyone from the picky eaters to the those with a more sophisticated palate. It’s just an all around favorite dish.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Homemade Cheddar Pierogies
By halfbakedharvest
Course: Appetizer, Main Course
Cuisine: Polish
Keyword: cheddar appetiser, dumplings, potato appetiser
Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling...delicious comfort food that reminds me of my childhood.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons butter, melted
- 1 cup plain full fat greek yogurt
- 1 egg
Filling
- 4 russet potatoes, peeled and quartered
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 2 tablespoons butter, at room temperature
- 1/2 teaspoon onion powder
- kosher salt and pepper
Rosemary Butter
- 1 stick butter
- 1-2 cloves garlic, minced or grated (to your taste)
- 1 tablespoon chopped fresh rosemary
Instructions
-
1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper.
4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work work to prevent from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.
5. When ready too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.
6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper.
7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!
What’s not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?
Our Favorite Recipes
Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas.
Oh goodness, I haven’t had Pierogies in decades! Did you ever get to experience Parma Pierogies before they left (and you left) Ohio?
I did not but I am sure they were so good! Thanks Liz!
I have six boys and read your blog all the time. Love your ideas and the comfort food angle is quite popular with my teens! But I am so curious: why don’t you cook with sour cream? I buy them if tubs from Costco, and since I don’t often have milk on hand, it is my go-to dairy when any kind of dairy is called for in a recipe! So curious.
Hi Maggie! THANK YOU! You are so sweet!
I was just never raised eating sour cream and have always used yogurt in place of sour cream whenever a recipe calls for it. I guess it’s more of a taste thing that anything else. I just love plain yogurt! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I’ve been eating Mrs. T’s since I was young and have a box in my freezer now! My friend’s Mom would serve them for breakfast with eggs. Love them. I’ve baked Pierogies in pasta sauce, boiled them, but my favorite is sauté. I thaw them out in a bowl of hot water and then sauté them in butter, sometimes adding herbs or spices, then top with sour cream. I’ve always wanted to make them from scratch so I’m excited to try this recipe!
I am sure you will love this recipe then Amber! Let me know! Thank you!
Hold up, perogies with no sour cream???? Blasphemy!! 😉
Haha hope you still love these Robyn! Thank you!
Im new to HBH and I must say that I love the way you set the entire meal up, even to the rustic plates. Love the entire effect. Can’t wait to try these, loving your recipes.
Thank you Pamela! I am so glad you like this post!
Homemade pirogies are the best!!!!
Yes! Hope you love these Lindsay!
It’s funny how the original recipes evolve once they go overseas 😉 They look delicious, but SOOO different from how we make pierogi in Poland. The filling has Polish cottage cheese (the closest thing I found here in US is farmer’s cheese), the dough consists of flour, hot water and eggs; and we serve It with sour cream or Polish kefir. I have to try your American version, and compare!
Yes please do! I hope you love this recipe Kasia!
Bet they’re so much better than store-bought Tieghan! I’ve never tried making my own! Great idea to make and freeze. Can’t wait to try your recipe. Thanks cousin Maggie!
Thank you Mary Ann! I hope you love these!
THank you! My family is Polish and we have been making homemade pierogi for years! Love this new recipe as I’m always looking for great variations!
P. S. (Just FYI,.. you need a capital “P” on Polish In your blog,..otherwise it’s polish…like polishing shoes) xoxox
Thank you so much Carol! I hope you love these pierogies!
We have similar Indian cuisine called Farrey. More spicy though..
Very authentic and made only at house holds of uttar Pradesh State.
The cheese twist to this one sounds tempting..
🙂
That is great! Thank you!
very beautiful 😛
Thank you!
I’m from Poland and this type of pierogi is called “the russian” ones. We also eat them with minced meat or sauerkraut with mushrooms traditionally for Christmas. Super proud that you mentioned them on your blog!
Thank you Maria! I hope you love these!
These look amazing! Could you double the recipe if you wanted to feed a hungry family and have a freezer stash for later?
Absolutely!! I always have frozen pierogies on hand! Works so well! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Just curious, why do you not cook with sour cream? Guessing Greek yogurt is healthier? Also, I am making these tomorrow!
HI Nicole! I was just never raised eating sour cream and have always used yogurt in place of sour cream whenever a recipe calls for it. I guess it’s more of a taste thing that anything else. I just love plain yogurt! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
These look delicious! Love a goodncheesey meal for the holidays. Cheat day recipe for me forsure! Can’t wait to make these.
Thank you Naomi! I hope you love these!
Omg YAAASSS! So excited to make these. I only ever tried pierogis because of your blog, so I’m so happy you shared the recipe 🙂
Thank you Natalie! I am so happy you like these!
Hey Tieghan,
I love these pierogies and agree they’re perfect for a night in with some Christmas movies. My mom would also make my sister and I the frozen piergogies and I loved the potato ones! Haha I was just thinking of these and when my mom would treat us with pierogies and think they would be nice to make sometime while I’m visiting!
I hope you’re enjoying the holidays and I’m looking forward to tomorrow’s post. 🙂
I am so glad you like these and hope they turn out amazing for you! Thank you Kristin!
I’m so drooling right now. I use to live in Chicago near a corner store that sold pierogies. We would buy a tub of pierogies and fry them up with butter when we got home. I’ve never made pierogies from scratch but I would love to! This recipe looks and sounds amazing, I can’t wait to give this a try!
Thank you so much Christina! I hope you love this recipe!
Enjoyed the pictures showing the steps of the recipe, would love to see more!
Thanks Jessica!
These look so delicious, the perfect comfort meal!
Yes they are the perfect comfort meal! I hope you love this Laura! Thank you!
Odd coincidence. Just made peirogi style calzones. Potato, onion and cheddar baked in pizza dough. And then I read this blog!
Thats so funny! I hope yours turned out amazing Jen!
Comfort food at its finest, love these!
Thank you Matt!
My family is Slavik and we make our dough with buttermilk (or milk with some vinegar to curdle it). The potato and cheese are y favorite. We also serve them with cooked up bacon and butter served along side sour cream cucumbers. The tang of the sour cream cucumber goes so well with the bacon and butter. Definitely an occasional treat.
Ooo yum! Thank you Amy!
LOVE these so much!
Thank you Jennifer!!
Well I am glad you shared this now! Better late than never, these look amazing! So perfect for party appetizer too.
Thank you Lindsay! I am so glad you like these!
Wow! These look amazing!
Thank you Gina!
Who doesn’t LOVE homemade pierogies?!
Aren’t they the best?!! I hope you love these Natasha! Thanks!
The perfect comfort food!
Yes! Thanks Leigh Ann!
These look heavenly!
Thank you Jennifer!
Hello, I’m from Poland so I can tell you how we eat pierogi (in Polish). The most common type of pierogi in Poland is with mashed potatoes and curd cheese. On the top we put cut, fried onion. But they look exactly like yours? happy Christmas time.
That is so great! Thank you! Merry Christmas!
I would venture to say that perogies are Eastern European. I’m Ukrainian and have been eating my moms homemade perogies all my life. Potato cheese, sauerkraut, and cherry or blueberry. We eat the savory ones topped with finely chopped onion fried in butter sauce. Also try frying the perogies after they’re cooked. I can’t imagine eating perogies without a dollop of sour cream. Find an Eastern European church nearby. They all make and sell them as fundraising for the church. Approx. $6 per dozen. You should see the men there making them!
Those sound amazing Orysia! Thank you!
As a Polish girl, I can tell you we typically eat them with lots of sour cream but I honestly can say your recipe comes the closest to tradition 🙂
Thank you Natala!
These look amazing! I have some really good garlic cheddar cheese in my freezer just waiting for a “purpose” 😉 I know your recipe says 6-8 servings, but I’m curious about how many pierogies the recipe actually makes. Thanks…and Happy Holidays 🙂
Hi Erin! The recipe should make around 36-40 pierogies. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
Happy new year! As I was going thru your recipes I came acrossyour post for potatoe cheddar pierogi, and as much as the recipe sounds tasty, real
Polish potatoe and cheese piergo are made with mashed russet potstoes that are mixed with farmers cheese and onions sauteed in butter. Farmers cheese seems to be hard to come by in many states. No problem on the east coast. Just finished making 5 dozen this afternoon,.my husband loves them best when they are are fried after they have been cooked, and cooled on a cookie rack for the doug to dry, then sauteed in butter until the dough gets browned and crispy.
Hi Helena! Thank you so much for this! Happy New Year!
These were INCREDIBLE! So simple and comforting. The rosemary garlic sauce was such a great touch. They took quite a while to make but were worth it. Thanks for the recipe!
I am so glad you liked these Anzley! Thank you!
I’m a newbie to this site but have enjoyed going through the recipes and earmarking loads of recipes to try out over the next few weeks/months. Recently I introduced Meat Free Mondays so I’ve been on the lookout for good vegetarian options that would suit the whole family and these Pierogies fitted the bill perfectly. I made them for dinner tonight and did two fillings, the potato and cheese suggested here and also the filling used in butternut ravioli. I’m delighted to report they went down a treat with everyone so I’ll definitely be making these again and next time I’ll do a double batch so I can freeze some. Can’t wait to try something else now. This is a fabulous site with great recipes and fabulous pictures. Tx
I am so happy to hear that! Thank you Linda! I hope you love some of the other recipes on my blog as well!
pierogi=dumplings just word from diff language, you wont call blue=niebieski etc
Thank you
How many should this recipe make?
this will make about 30-40 Pierogi. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My grandmother was Ukrainian, my grandfather Polish… my grandmother would make pyrohy (her spelling), mostly potato & cheese, boil them up then pan fry with butter, onions, bacon & of course sour cream which I’ve also switched to Greek yogurt now.
My favourite though were her cherry filled ones, again boiled then pan fried in a butter & brown sugar sauce. Throw a spoon of Greek yogurt on the side… OMG.
I can’t prepare my pyrohy any other way except the way she made them. Wish I could figure out how to make the cherry filled ones without the cherry filling making a mess.
um.. YUM! Those both sound so amazing Susan! Would love to try those!
Just wondering if they have to be russet potatoes? Also if I can sub a thick kefir for the yogurt?
Thanks so much 🙂 Looking forward to making these for my husband as they’re one of his childhood favourites!
HI! You could use a yukon gold potato or russet potato. I am not familiar with using kefir, so I really cannot say. I would think it would be OK. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! This is not how we do it in Poland, but I totally love this recipe and gonna try it as soon as I can! It looks really delicious:) I don’t know if anything can beat my mother’s pierogies with sauerkraut and mushrooms (and onion of course) which is my family’s favorite Christmas Eve dish but I think your pierogies can beat our traditional pierogies with potato and cheese filling! Also, as the biggest fan of pierogies (or dumplings, whatever), I constantly try new ones and recently ate those with baked goose, kale and dried apple and let me tell you, these was heavenly good! And beef with chanterelle..yeah, now I’m hungry.
Hugs!
Those all sound SO amazing! Wow I might have to try some new recipes with pierogies! Thank you so much Iza!
I’ve never tried pierogi with cheddar before – thank you for the inspiration Tieghan! You’re so creative.
Thank you Kasia! I hope you love this!
Dough without egg is actually softer and easier to work with. Dough makes a goo pierogi in my optinion. Is it’s too hard you don’t even want to but through it to get to the stuffing. Traditional polish Pierogi are potato and pressed cottage cheese with sautéed onion! Your recipe is great through!
Thank you so much Hanna!
Hi there! These look so great and I’m thinking about serving them for a brunch I’m hosting in January. Could I make & boil them the day before and refrigerate overnight?
HI! Yes, you can certainly do that, but I recommend warming them before serving! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Yum, I can’t wait to make these! I grew up eating these all the time too! My mom grew up eating them since her parents were from Czechoslovakia. We always had sautéed onions in butter on top and of course we dipped them sour cream. Thank you for the recipe!
I love that you grew up eating these! I hope you try this recipe and enjoy it Thea! Thank you!
HI Tieghan! Absolutely love your recipes and excited to make this for New Years Eve (with collards and black eyed peas haha). Do you think it would be okay to make the filling in advance? I would think I could just heat it back up slightly over the stove before filling it, but wanted to check your thoughts!
Thanks!
HI Christeen! You can prepare these all the way up until boiling, just leave them in a single layer on a baking sheet and keep in the fridge (or freezer) until you are ready to boil them off. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi! I made these the other day and they are fantastic! I grew up eating pierogies and they were always a favorite. This recipe is so easy and delicious. Thank you for sharing!
I am so glad you loved this Talia! Thank you!
Can you replace the yogurt with sour cream? We only have Vanilla flavored yogurt or plain sour cream… want to try to make this tomorrow.
Hi! Sour cream will work really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you replace the yogurt with sour cream?
Very tasty perogies! I made a few on the fly changes and used coconut yogurt rather than Greek and realized I only had sweet potatoes rather than rustic. I did up a batch of carmelized onions and placed the perogies into their pan as they were finished in water. To finish, I fried some sage and crumbled on top. Delicious recipe but perhaps my coconut yogurt sub made the dough too wet, requiring a lot of additional flour to be added when kneeding. Thanks for a great dinner idea!
I am so glad you liked this recipe, Hailey! Thank you so much!
Can you skip the boiling if you put them in the freezer before that step? When you take them out can you just pan fry to cook them like store bought pierogies or are those preboiled?
HI! I recommend always boiling these as you need to pre-cook the dough before pan frying. Freezer before boiling works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So I have been wanting to make perogies for some time now, and gave your recipe a try. I have to say I am amazed by the dough…it was not heavy at all. Most store bought are, and usually after a couple you are full. I was able to eat a few of these. Little bit time consuming. for the first timer it took me 4 hours. I had a little bit of trouble with how much filling to put in and then closing the dough. I have never made pirogi by hand before so it was a learning experience. Hats off to those that make them on a daily basis. I will make these again but next time I am using a pirogi press from Amazon. My guy and I love Rosemary, I grow it every year in my herbs. We gave your rosemary butter a try…it did NOT disappoint. Thanks for sharing!!
Hi Yvonne! I am so glad you loved this recipe and I hope it takes you a lot less time with the pierogi press!! Thank you so much for trying it! xTieghan
So I have been wanting to make perogies for some time now, and gave your recipe a try. I have to say I am amazed by the dough…it was not heavy at all. Most store bought are, and usually after a couple you are full. I was able to eat a few of these. Little bit time consuming. for the first timer it took me 4 hours. I had a little bit of trouble with how much filling to put in and then closing the dough. I have never made pirogi by hand before so it was a learning experience. Hats off to those that make them on a daily basis. I will make these again but next time I am using a pirogi press from Amazon. My guy and I love Rosemary, I grow it every year in my herbs. We gave your rosemary butter a try…it did NOT disappoint. Thanks for sharing!! (I used sour cream in place of yogurt and it was amazing!)
Made a batch last year, and just finished making another batch this year. Did the dough in a food processor, kneading it by hand for a couple of minutes after it was mixed. Dough was super easy to work with, and my Polish grandmother would be proud of how they turned out. The wife loves them, too. I boiled them for a minute then threw thin the pan with the sautéed onions and garlic. Great recipe,,
I am so glad you have been enjoying this recipe, Michael! Thank you so much! xTieghan
Made a batch last year, and just finished making another batch this year. Did the dough in a food processor, kneading it by hand for a couple of minutes after it was mixed. Dough was super easy to work with, and my Polish grandmother would be proud of how they turned out. The wife loves them, too. I boiled them for a minute then threw thin the pan with the sautéed onions and garlic. Great recipe!,
Just made these today! Absolutely delicious. They’re a little bit time-consuming, but on a relaxing lazy day, wandering around the kitchen making these can be really nice. Mine made WAY too much filling though; at least twice of what I needed, so I’ll end up freezing the filling and using it another time for more perogis. I added some extra onion powder, and served it crisped up in a pan with saurkraut. Also used sour cream in the dough instead of yogurt.
Hi Hannah! I am so glad you loved this recipe and it turned out amazing for you! Thank you so much! xTieghan
Have you tried this with Gluten Free flour?
Hey Stacy, I have not used GF flour for these, so I am unsure of the results. I recommend trying Bob’s Red Mill GF flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Thank you so much for this recipe! I grew up eating pierogies so these were so fun to make. The dough was PERFECT. I sautéed chopped onions and added them to the potato and cheese mixture instead of using the onion powder which turned out great. I’m used to eating them with sour cream, but made the rosemary, butter topping and WOW! It was incredible. I’ll definitely be making these again.
I am so glad these brought you back to your childhood, that is too sweet! Thank you for trying these Rachel! xTieghan
Thank you so much for this recipe! I have Polish heritage but had never tried making pierogies before. We always eat them at Easter, and I wanted to try making homemade ones for the holiday. It was easy and they’re so yummy! I boiled them for about 2 minutes, then fried them up in butter for about 4-5. Served with a little sour cream and it’s so good. I can’t wait to share these with my family during the holiday. Thank you again! I check your website daily for new recipes and you never disappoint. xoxo
I am so glad you love these Kelly!! I hope everyone at your Easter dinner loves these as well! Thank you! xTieghan
Does the potato filling need to cool before making the pierogies?
Hi Bridget! Yes, I prefer to let the filling cool a little before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Pierogies were a staple in my house growing up! I can’t wait to try this homemade version. Is flash freezing necessary because they would stick together if they went into plastic bags immediately?
HI! Yes, it is so that they do not stick together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I beg to differ. Of course fillings are important but there are countless variations and it is almost impossible to go wrong with any of them. Personal taste is the deciding factor. The dough, on the other hand, is crucial. A dough that results in a tough, chewy perogy will always ruin the dish, no matter how good the filling. Only a few recipes published today will produce a dough that will result in the finished product that allows you to totally enjoy this wonderful dish. Take this from someone who has been making perogies for decades and has enjoyed devouring them for even longer.
Thank you so much Ron! Is there a certain recipe that you always make? xTieghan
I also grew up eating pierogies, but we always topped ours with sauteed onions, with potatoes and cheese inside. I could literally eat pierogies every day! Can’t wait to try your recipe!! P.S. Yours is my absolute favorite food blog, hands down.
Aw you are too kind!! I am so glad you have been loving my recipes, Laken! I hope you love these pierogies! xTieghan
these are the greatest perogies i have ever tasted keep cooken up great recipe
Thank you! Could I ask why you gave them one star? I hope you really did enjoy! xTieghan
This recipe was amazing !! After boiling I put them in a frying pan with the rosemary butter sauce. OMG so good!
Thank you Adam! I am so glad to hear that! xTieghan
I had a really hard time with this recipe! I literally make something almost every night from your site/book.
I used whole wheat flour.. do you think that could have hurt my dough? I could not get it rolled out without breaking and when adding to my pierogi press it puffed right back up!
Hi Kelsey,
So sorry you had issues with this recipe, unfortunately I think the whole wheat flour was your issue. Next time I would recommend using all purpose flour. Please let me know if you have any other questions! xTieghan
In Poland we eat them with melted butter and fried, chipowe onion and we definitly use water in the dough instead of Sour cream or yogurt.
But I like your American take On it too, maybe I will made them 🙂
Yum!! I hope you love this version just as much, Patricia! xTieghan
hi would this work with fat free Greek yogurt? TIA. 🙂
Hey Andrew,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there – does plain yogurt work (not greek) or is it not thick enough? thanks!
Hey Kristina,
Plain yogurt will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Add some sauted leeks to the filling….
Yum! Thanks Nadine! xTieghan
Struggling with the dough. These seem very wet. Used 240 Grams of all purpose flour. Very tough to roll out with out tearing and sticking. Did you really use a full cup of yogurt? I am waiting on my second batch to set up the fridge. Will see how those turn out.
Hey Tom,
So sorry you are having issues with the dough! Did you knead the dough well? This is key. Let me know how I can help! xTieghan
Pierogi with cheddar? What a strange idea. Definitely not Polish. Potatoes and special farmer’s cheese is the filling for Polish ruskie pierogi.
Hey Anna! Thanks so much for the info. I had no idea, but am curious to try a more traditional Pierogi now! Thank you! xTieghan
Easy and delicious. I usually end up cutting the circles, rolling them thinner, and stuffing with more potato filling.
Hey Rachel,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan