Mrs. T's Cheddar Pierogis
Homemade cheddar pierogis made with a Half Homemade shortcut — store-bought wonton wrappers filled with creamy sharp cheddar mashed potato filling, boiled until tender, and finished golden in a buttered skillet. Make a full batch, freeze half before cooking, and pull from frozen any night you need serious comfort food fast. Pair with the P.F. Chang's Pork Dumpling Dupe for the ultimate freezer prep day.
Servings: 18
Calories: 93kcal
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 cup Extra sharp cheddar cheese
- 18 Wonton wrappers
To Cook
- 2 tbsp Butter
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 cup 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.
Notes
Freeze before cooking: After folding, flash freeze on a parchment-lined baking sheet for 2 hours until solid. Transfer to a freezer bag for up to 2 months. Cook straight from frozen — boil 10–12 minutes, then sear in butter as directed.
Mash while hot: Mash the potatoes immediately after draining while they're still very hot — this is what gives you a smooth, creamy filling. Cold potatoes clump.
Don't overfill: 1 heaping teaspoon of filling per wrapper. More makes sealing difficult and pierogis burst during boiling.
Seal completely: Wet the full edge before folding and press firmly with a fork along both sides of the seam.
3-inch circles: This is the ideal wrapper size. Use a round cookie cutter or the rim of a glass.
Naturally vegetarian as written.
Nutrition
Serving: 1pierogi | Calories: 93kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 115mg | Calcium: 45mg | Iron: 0.5mg