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5 from 2 votes


Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Sides
Cuisine: Polish
Servings: 1 -2 dozen depending on size
Author: Pam - For the Love of Cooking / Original King Arthur Flour


  • Dough:
  • 2 cups Flour
  • 1/2 tsp salt
  • 1 large egg beaten
  • 1/2 cup sour cream
  • 4 tbsp butter softened

  • Filling:
  • 1 cup leftover mashed potatoes
  • 1 cup sharp white cheddar shredded

  • Saute:
  • 2-4 tbsp butter to taste
  • 1 large shallot diced


  • Make the dough
    by mixing together the flour and salt.
  • Add the beaten egg to the flour and combine. The dough will be quite clumpy at this stage.
  • Gradually, work in the sour cream and softened butter until the dough comes together in a slightly rough and sticky ball.
  • Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still very moist.
  • Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
  • Make the filling
    by combining the mashed potatoes and shredded sharp cheese.
  • Stir and mash until the cheese and filling are well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Fill the pierogi
    by rolling half the dough 1/8" thick. Use a 3" round cutter to cut circles of dough. Repeat with the other half of the dough.
  • Place 2 teaspoons of filling on each round of dough.
  • Wet the top of each pierogi wrap with a little water to help them seal.
  • Gently fold the dough over, forming a pocket around the filling.
  • Pinch the edges of the pierogi well to seal, then seal again with the tines of a fork.
  • Side Note:
    At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight.
  • To cook pierogi,
    place the pierogi in a very large pot of boiling salted water.
  • Only cook about 10 pierogi at a time, so that they have room to cook without sticking.
  • When the pierogi float, they are done. The time will vary depending on if they are fresh or frozen and how big they are. Mine took only a few minutes.
  • Finish the pierogi
     by heating the butter in a large skillet over medium-high heat.
  • Add the shallots and cook for 1 minute.
  • Add the drained pierogi and cook until browned and crisped.
  • Serve plain or with sour cream. Enjoy!