Mrs. T’s Cheddar Pierogis

How to Make the Filling

1. Prep and boil the potatoes. Soak, scrub, and peel the 4 russet potatoes. Place in a large pot, cover with cold water, and bring to a boil over medium-high heat. Boil until the potatoes are completely cooked through — a fork should slide in with no resistance. Drain thoroughly.

2. Mash while hot. Transfer the hot drained potatoes immediately to a large bowl. This is important — mashing hot potatoes gives you a much smoother, creamier filling. Don’t let them cool first.

3. Add the filling ingredients. Add the 2 tbsp butter, ⅓ cup sour cream, 1 tsp pink Himalayan salt, ½ tsp onion powder, and ½ cup shredded extra sharp cheddar cheese to the hot potatoes.

4. Beat until creamy. Use a hand mixer or stand mixer to beat everything together until smooth and fully combined. The cheese should be completely melted in and the filling should be creamy with no lumps. Taste and adjust salt if needed.

5. Cool slightly before filling. Let the filling cool for 10–15 minutes before using — it should still be warm but not hot enough to tear the wonton wrappers when you fill them.

How to Fold Pierogis

1. Cut the wonton wrappers into circles. Using a 3-inch round cookie cutter or the rim of a glass, cut each wonton wrapper into a circle. Three inches is the ideal size — large enough to hold a good amount of filling but small enough to fold and seal cleanly. Save any scraps.
2. Set up your workspace. Lightly flour a clean surface. Have a small bowl of water, a fork, and your filling nearby. Line a baking sheet with parchment paper to hold the finished pierogis.
3. Fill each wrapper. Place one wrapper circle on the floured surface. Using a small cookie scoop or spoon, place a small dollop of filling — about 1 heaping teaspoon — in the center. Don’t overfill or the edges won’t seal properly.
4. Seal and fold. Dip your finger in water and run it around the entire edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape, pressing out any air as you go. Press the edges firmly together.
5. Crimp the edges. Press the sealed edge with the tines of a fork all the way along both sides — this creates the classic crimped edge and ensures a really secure seal. Flip and repeat on the other side.
6. Place on the parchment-lined sheet. Set each finished pierogi on the prepared baking sheet without touching. Repeat until all wrappers are filled.

How to Cook Pierogis

Step 1 — Boil: Bring a large pot of lightly salted water to a boil. Add the pierogis in batches — don’t crowd the pot. Boil for 8–10 minutes until the dough is tender and cooked through. They’ll float to the top when they’re nearly done. Remove with a slotted spoon and drain.

Note: If cooking from frozen, boil for 10–12 minutes. No need to thaw first.

Step 2 — Pan sear: Heat a cast iron skillet or heavy pan over medium heat. Add the 2 tbsp butter and let it melt. Once the butter is foamy, add the boiled pierogis in a single layer. Sear for about 2 minutes per side until golden brown and slightly crispy on each flat face. Work in batches so you don’t crowd the pan — crowding steams them instead of searing.

Step 3 — Serve immediately with sour cream, caramelized onions, or your favorite dipping sauce.

How to Freeze Pierogis

Pierogis might be the best freezer meal in this entire recipe collection. Make a full batch and freeze half — future you will be extremely grateful.

Before cooking (recommended): After folding and crimping, place the uncooked pierogis on the parchment-lined baking sheet in a single layer without touching. Flash freeze for 2 hours until completely solid. Transfer to a gallon-size freezer bag or airtight container and freeze for up to 2 months. Label with the date.

To cook from frozen: Drop frozen pierogis directly into boiling salted water — no thawing needed. Boil for 10–12 minutes (2 extra minutes compared to fresh), then pan sear in butter as directed.

After cooking: Let cooked pierogis cool completely, then freeze in a single layer before bagging. Reheat in a buttered skillet over medium heat for 2–3 minutes per side. They won’t be quite as tender as fresh-boiled but they’re still very good.

Expert Tips

Mash the potatoes while they’re hot. This is the single most important tip for the filling. Hot potatoes mash smoothly and absorb the butter, sour cream, and cheese properly. If you let them cool even slightly you’ll end up with a lumpy, dense filling that doesn’t seal well in the wrappers.

Don’t overfill. A heaping teaspoon is the right amount. More than that makes sealing nearly impossible and the pierogi will burst during boiling. It feels like not enough when you’re filling but trust the amount — the filling puffs a little during cooking.

Seal every edge. Run a wet finger completely around the wrapper edge before folding and press firmly with a fork all the way along both sides. Any unsealed spot will open in the boiling water and the filling will pour out.

3-inch circles are the sweet spot. Smaller and you can’t fit enough filling. Larger and they’re harder to fold cleanly. If you only have a 2-inch or 4-inch cutter, those work — just adjust the filling amount accordingly.

Don’t boil too many at once. Crowding the pot drops the water temperature and makes them cook unevenly. They can also stick to each other. Work in batches of 6–8 at a time.

Don’t skip the butter sear. The boiling step cooks the dough and filling — but the sear in butter is what gives you that golden, slightly crispy exterior that makes pierogis so satisfying. It takes 4 extra minutes and is completely worth it.

Make it a family project. The filling and cutting can be done by one person, then gather everyone for the folding. Assembly goes much faster with extra hands and kids love being part of it. These are genuinely one of the best recipes to make together.

What to Serve With Pierogis

Sour cream. The classic. Always. A generous dollop alongside is all you really need.

Caramelized onions. Sauté one large sliced onion in butter over medium-low heat for 15–20 minutes until golden and sweet. Spoon over the top — this is the traditional way to serve pierogis and it elevates the whole dish significantly.

Crispy bacon or pancetta. Crumbled over the top adds a salty, smoky contrast to the rich filling.

Applesauce. A classic Eastern European pairing that sounds unexpected but works beautifully — the sweet-tart apple cuts right through the richness of the potato and cheese.

As a full dinner. Serve 4–5 pierogis per person with a simple green salad and you have a complete, satisfying meal.

Frequently Asked Questions

What are pierogis? Pierogis are Eastern European dumplings — most commonly Polish — made with an unleavened dough and filled with savory or sweet fillings. The most popular version is potato and cheese. They’re boiled first, then typically pan-fried in butter to give them golden, slightly crispy edges. They’re the comfort food equivalent of a warm hug.

Can I use store-bought wonton wrappers instead of making dough from scratch? Yes — that’s exactly what this recipe calls for and it’s the shortcut that makes this recipe completely doable on a regular weeknight. Store-bought wonton wrappers are available at most grocery stores in the refrigerated section. Cut them into 3-inch circles and they work perfectly as pierogi wrappers. For a fully homemade dough, the homemade wonton wrapper recipe is linked above.

Why did my pierogis burst while boiling? Usually one of two things: overfilling or an incomplete seal. Make sure you’re using no more than 1 heaping teaspoon of filling, that you’ve wet the entire edge of the wrapper before folding, and that you’ve pressed firmly with a fork along the full seam on both sides. Even a small unsealed spot will open up in the boiling water.

Can I make pierogis ahead of time? Yes. The filling can be made up to 24 hours ahead and refrigerated. The assembled uncooked pierogis can be refrigerated on a covered plate for up to 24 hours before boiling. For longer storage, flash freeze and bag them as described above — they keep for up to 2 months.

Do I have to boil them before pan-frying? Yes — boiling is what cooks the dough and the filling all the way through. Skipping straight to the pan sear would give you a beautifully golden outside with raw dough and cold filling inside. Boil first, always, then sear.

Can I cook pierogis from frozen? Yes. Drop them directly from frozen into boiling salted water — no thawing needed. Add 2 extra minutes to the boil time (10–12 minutes instead of 8–10), then pan sear in butter as directed.

What’s the difference between pierogis and dumplings? Both are filled dough pockets, but they come from different culinary traditions, use different fillings, and have different cooking methods. Asian dumplings like potstickers are typically filled with meat and vegetables and use a sear-steam-sear cooking method. Eastern European pierogis are most traditionally filled with potato and cheese and use a boil-then-sear method. The folding and freezing techniques are very similar — which is why these two recipes make such a great pair to make on the same prep day.