Potato and Cheddar Pierogi

Potato and Cheddar Pierogi

By Deanna Fox

On the night of every Presidential Election in the United States, Deanna Fox makes pierogi, but she almost broke form during the 2016 elections. Click here to read "Election Night Pierogi". 

Makes about 24 potato cheddar pierogi                                                      

Photo:  Mackenzie Smith Kelley

Potato and Cheddar Perogi

Pierogi Ingredients

Pierogi Filling Ingredients

  • 1 cup warm mashed potato (from about 2 large potatoes)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chives, chopped
  • Kosher salt and pepper to taste

Pierogi Dough Ingredients

Finishing Touches

  • 1/4 cup butter
  • 2 large shallots (or one medium onion), thinly sliced
  • Sour cream
  • Applesauce
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup butter, room temperature





Pierogi Directions

  1. To make the dough, mix together the flour and salt. Add the egg to the flour and combine. The dough will look kind of clumpy, but that's okay. Work in the sour cream and the soft butter until the dough comes together in a sticky ball. Knead and fold the dough until it becomes less sticky but still stays moist. Wrap the dough in plastic wrap and refrigerate the dough for at least 1/2 an hour.
  2. To make the filling, combine the mashed potato, cheese, and chives. Season to taste with salt and pepper.
  3. Once the dough has rested and chilled, roll half of it onto a floured surface to 1/8" thick. Use a 2" round cutter to cut out circles of dough. Set the circles aside and save scraps. Repeat with the other half of the dough. Combine scraps and roll out again if possible. Gently roll each circle into a slight oval shape – it will allow you to get the maximum amount of filling in while still being able to seal the pierogi.
  4. Place two teaspoons of filling on each dough circle, leaving a half-inch border. Brush the border with a bit of water then gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
  5. You can freeze the pierogi for up to four weeks at this point or cook in a large stock pot of boiling salted water. Do not overcrowd the pierogi while cooking, When they float to the surface of the boiling water (about 10 minutes), they are done.
  6. Meanwhile, sauté the shallots (or onion) in the butter until golden. Drain the pierogi, then add to the butter/shallot mixture in the pan and cook until crisped. Serve hot with additional sour cream and/or applesauce.

Click here to read "Election Night Pierogi", the story behind this recipe. 

Deanna Fox is a freelance food and agriculture journalist. Follow @DeannaNFox on instagram and twitter, and Fox on Food on Facebook for updates. 


Photos by Deanna Fox
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Election Night Pierogi

Election Night Pierogi