Mrs. T’s Cheddar Pierogis

If you have tried my P.F. Chang’s Pork Dumpling Dupe, then these Mrs. T’s Cheddar Pierogis are right up your alley.  Pierogi’s are basically the comfort food cousin to dumplings- tender dough pockets filled with creamy potatoes and sharp cheddar cheese- then boiled and quickly pan seared. They hit the same cozy, bite-sized vibe as dumplings but with a cheesy twist that busy families love because they can be made in advance.

These are a great recipe to make a day when the kids are home- the type of recipe that can make a lot of memories and be passed down generations. Make a big batch ahead of time, and instead of boiling and cooking right away, freeze them.  That way, you will always have “fast food” ready in your freezer.  And let’s face it- kids are more likely to eat meals they have helped to make.

Quick Ingredients Snap Shot

Full Recipe Below

• Einkorn flour
• salt
• egg
• water
• Russet potatoes
• sour cream
• butter
• pink Himalayan salt
• organic onion powder
• extra sharp cheddar cheese

More Recipes You Will Love

P.F Changs Pork Dumpling Dupe

30 Minute Creamy Cajun Chicken Pasta Skillet

Use These Wonton Wrappers for the Recipe:

Homemade Wonton Wrappers

Print Recipe

No ratings yet

Mrs. T's Cheddar Pierogis

Total Time45 minutes mins

Course: Side Dish, Snack

Cuisine: American

Keyword: pierogi

Servings: 18

Equipment

• 1 stock pot
• 1 baking sheet
• parchment paper

Ingredients

Potato Filling

• 4 Russet potato
• 1/3 cup Sour cream
• 2 tbsp Butter
• 1 tsp Pink himalayan salt
• 1/2 tsp Onion powder
•  1/2 Extra sharp cheddar cheese
• 18 Wonton wrappers

To Cook

• 2 tbsp Butter

Get Recipe Ingredients

Instructions

Filling

• Soak, scrub and peel the 4 Russet potato.
• Fill a pot with cold water and place the potatoes in the pot.  Place over the stove at medium heat and boil until the potatoes are cooked through.  Poke with a fork to check. Drain the water
• In a bowl add the potatoes (make sure they are hot), 2 tbsp Butter, 1/3 cup Sour cream, 1 tsp Pink himalayan salt, 1/2 tsp Onion powder and  1/2 Extra sharp cheddar cheese.
• Beat with a mixer until creamed together.

Putting Together

• Cut Won Ton Wrappers into 3" circles.  2" or 4" will work if that is all that you have, but I find 3" to be the best. Place a wonton wrapper on a floured surface.  With a small scoop put a dollop of the filling together.
• Fold in half and wet the edges, brush with water and press the edges together with a fork.  Flip and do the same thing on the other side.
• Continue until they are all filled.
• Flash freeze on a parchment lined baking sheet for 2 hours.  Transfer to a freezer safe storage container.  If you don't flash freeze, cut down on the boiling time by 2 minutes.

To Cook

• Bring  a large pan filled with water and lightly salted to a boil.
• Add in the pierogi's and let boil 8-10 minutes.
• Place a cast iron over medium heat.  2 tbsp Butter.  Once melted add in the pierogies and brown about 2 minutes each side.
• Serve on a plate with your favorite dipping sauce- we love sour cream.