Recipe courtesy of Frank J Giampa

Potato and Cheese Pierogis

  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 8 servings
Share This Recipe


Pierogi Dough:

2 eggs

1 egg yolk

1/2 pint (1 cup) sour cream

1 cup water

6 cups flour


Potato and Cheese Filling:

6 pounds Idaho potatoes

2 large onions

1/2 pound farmer's cheese

7 egg yolks

Salt and freshly ground black pepper


  1. For the dough: Mix the eggs, egg yolk, sour cream and 1/2 cup water together in a bowl.
  2. In another bowl, combine the flour and 2 teaspoons salt. 
  3. Mix the wet ingredients with the dry ingredients, adding the remaining 1/2 cup water slowly and in increments until the mixture is adequately hydrated. Mix until soft and smooth texture. 
  4. Cover dough. Refrigerate for 15 minutes. 
  5. For the filling: Preheat the oven to 180 degrees F. Peel and cut potato into thirds and place into a large saucepan. Bring the water to a boil and cook until fork tender.
  6. Place the potatoes on sheet trays and place in 180-degree oven until all moisture has been released and no more steam rises. 
  7. Small dice and caramelize the onions in a large skillet. Add the potatoes, cheese and egg yolks; stir to combine. Season with salt and pepper. 
  8. Using a pasta sheeter attachment on a stand mixer (recommended: Kitchen Aid) or using a rolling pin, sheet the pierogi dough to setting number 3 or to your desired thickness. 
  9. Using a rim of a glass, cut out circles into the sheets of dough. 
  10. Place the maximum amount of filling into the cut-out circle that will allow you to fold over the dough, pinch the edges, and shape into half moons. 
  11. Bring a saucepot with water to a boil, and put the pierogi inside and poach on a rapid simmer for 2 to 3 minutes. 
  12. Alternatively you could pan-fry your pierogis in clarified butter or canola oil. 
  13. Eat and enjoy the pierogis!